- Coconut milk – 2 cups
- Curry leaves – 2 strands
- Garlic – 1 clove
- Ginger – Pea sized piece
- Green Chili – 2
- Cilantro (Coriander Leaves) – handful (finely chopped)
- Turmeric Powder – a pinch
- Salt – to taste
- Mustard Seeds – 1/4 tsp
- Prepare the coconut milk to the desired consistency. If you are using store bought coconut milk, dilute it with water.
- Crush green chilies, garlic and ginger using a mortar and pestle. You can also finely chop everything and use it as such without crushing.
- Heat oil in a pan, splutter the mustard seeds and the remaining curry leaves.
- Add the turmeric powder and the crushed/chopped items – green chilies, garlic and ginger. Fry for a minute. If you prefer to add sliced onions, add at this stage and saute for half a minute. Also you can add vegetables like potato, okra, peas etc. In that case, add 1/4 cup of water and cook the vegetables before proceeding.
- Add the coconut milk along with the required salt.
- Simmer it for 2-3 minutes and switch off. Do not boil it. Garnish with finely chopped coriander leaves and serve.
- This chutney goes excellent with aapam and idiappam. It is a nice variation to the sweetened milk that is traditionally served with aapams and idiappams.
- It can also be served with white rice or chapati.