Imported from the web

Kanthari Chili Chutney

Name: Kanthari Chili Chutney
Prep time: 5 min
Total time: 5 min
Yield: 2 servings
Cuisine: South Asian
Ingredients: Ginger (Quantity not specified); Garlic (Quantity not specified); Turmeric powder (A little; quantity not specified); Salt (A little; quantity not specified); Coconut oil (Quantity not specified)

Recipe by Mappila & Kerala Food Stories Facebook

Imported by Evangeline Edison on SeeMeCook

A Kerala-style chutney made by pounding ginger, garlic, turmeric, and salt. Served with hot rice; the aroma of coconut oil is its distinctive feature.

2 servings5 minSouth Asian

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Ingredients

Ginger (Quantity not specified)
Garlic (Quantity not specified)
Turmeric powder (A little; quantity not specified)
Salt (A little; quantity not specified)
Coconut oil (Quantity not specified)

Steps

1
Prepare the ginger and garlic. Their quantities are not specified in the source.
2
Place the ginger, garlic, a little turmeric powder, and salt in a blender.
3
Blend the ingredients for a few seconds; the source indicates that they should not be made completely smooth.
4
Add coconut oil to the chutney. The quantity of oil is not specified.
5
Serve with hot rice.

Notes

Although the post calls this Kanthari chili chutney, the audio transcript does not specify the quantity of Kanthari chilies or describe adding them, so they have not been reconstructed or included. The transcript says to blend the ingredients, whereas the post says they were pounded on a traditional grinding stone. The actual quantity of chilies and the preparation method are unclear in the source.