How to make Fresh Turmeric Chutney - SK Khazana -
Turmeric besides have medicinal qualities also has a nice flavor and colour
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fresh turmeric (ताज़ी हल्दी ), Scraped coconut (कसा हुआ नारियल)
Cuisine : Indian, Fusion
Course : Dips
You can also find more Dips recipes like Makhan - SK Khazana Vegan Yogurt - SK Khazana Thousand Island Dressing Vegan Mayo - SK Khazana
Fresh Turmeric Chutney - SK Khazana Recipe Card
Prep Time : 11-15 minutes
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Fresh Turmeric Chutney - SK Khazana Recipe
Fresh turmeric peeled and roughly chopped 1 1/2 inch
Scraped coconut fresh 1/2 cup
Garlic cloves 3
Green chillies 2
Salt to taste
Oil 1 1/2 tablespoons
Mustard seeds 1/2 teaspoon
Asafoetida 1/4 teaspoon
Curry leaves 12-15
Dried red chillies broken 2
Hot Idlis to serve
Method
Step 1
Put coconut in a blender jar, add garlic cloves, green chillies, fresh turmeric, salt and ¼ cup water and blend to fine paste. Transfer into a large bowl.
Step 2
For the tempering, heat oil in a tempering pan, add mustard seeds and let them splutter. Add asafoetida, curry leaves and dried red chillies and mix well.
Step 3
Take the pan off the heat and pour the tempering over the chutney and mix well.
Step 4
Transfer into a serving bowl and serve with hot idlis.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
