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This basil chutney is having a unique taste due to combination of marua, tender coconut malai and cumin seeds.  Here below is how I made it:
Ingredients
1 cup of marua/sweet basil
1 large chopped tomato
2 green chilies
1 inch piece of ginger
1 tsp of cumin seeds
 malai of 1 tender coconut
salt to taste
2 tbsp of white vinegar
Method
1.Wash the leaves with water.
2. Chop ginger, coconut malai, green chilies and tomato.
3.Take the marua leaves, tomato, ginger, green chilies, cumin seeds, coconut malai salt and vinegar in container of mixer grinder and blend till it gets smooth texture.
4. Khatti Meethi coconut malai and basil chutney is ready and transfer it to the serving bowl.
Enjoy Healthy Cooking!!!
See more recipes:
Palak (Spinach) Chutney
Marua ( Sweet Basil) chutney 
Sweet and Sour Guava dip 
Cabbage & Papaya Seeds chutney 
Cucumber Peels Chutney 
Leftover Lemon Zest Jam or chutney 
Instant Pineapple Dip 
Tori Peels Chutney 
 Hummus 
chatpate Orange Peels
Tahini
Red Chutney 
Kairi chutney 
Peas chutney 
Singre KI chutney 
Kamrakh ki Longi 
Coconut Malai chutney 
Bhutte ki Chutney 
Ripe Banana chutney 
Chutney of thorny tori Peels 
                                          --------------------
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Chutneys with any meal enhances the taste of food. Tender coconut malai chutney is more delicious and healthier than normal coconut. Here I am writing the whole process how we can make it:
Ingredients
1 tender coconut malai
3/4 cup of finely chopped cilantro
1/4 cup of finely chopped mint leaves
salt to taste
2 fresh chilies
2 tsp of grated ginger
1/2 tsp pf garam masala
1/2 tsp of coriander powder
3 tsp of white vinegar or as required
Method
1.  Take a tender coconut.  Take out its water in a glass or consume with straw, by piercing knife in its nose hole.  We are not using this water in it.  Now break the coconut by placing two fingers in its eye hole and hit against any hard surface just like floor or wall. If we see carefully coconut has three hole point. One hole impression is very weak which can be pierced with knife whereas other two hole impressions are not tender. Now scoop out all the malai.

2.  Wash the cilantro and mint leaves with water and chop it very fine.  
3.  Take finely chopped green chilies, ginger, cilantro, mint leaves, coconut malai and all remaining ingredients in big jar of mixer and blend it till smooth.  Add little water if needed to make it smooth.
4.  Chatpati sweet, sour and spicy coconut malai chutney is ready to serve.  Transfer it into a bowl.
Enjoy Healthy Cooking!!!
See these posts too:
Palak (Spinach) Chutney   
Marua ( Sweet Basil) chutney    
Sweet and Sour Guava dip     
Cabbage & Papaya Seeds chutney     
Cucumber Peels Chutney   
Leftover Lemon Zest Jam or chutney   
Instant Pineapple Dip     
Tori Peels Chutney     
Hummus    
chatpate Orange Peels     
Tahini   
Yellow Pumpkin Chutney   
Methi Leaves chutney
Chutney of Thorny Tori Peels  
Raw Sweet Tamarind Chutney  
Green Chilies Paste 
                                             -------------
Reproduction of the contents of this blog without permission, in whole or in part, is strictly prohibited.

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