Steps to Prepare Favorite Trio Chutneys - Coconut, Peanut and Coriander Chutney dips - Free Download

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Before you jump to Trio Chutneys - Coconut, Peanut and Coriander Chutney dips recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Conserve Money In The Kitchen.

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Refrigerators and freezers use a lot of electricity, particularly when they are not working as efficiently as they should. If you're in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electrical power. The suitable temperature settings for your fridge and freezer, whereby you'll be saving energy and optimising the preservation of food, is 37F as well as 0F. You can easily reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

From the above it really should be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Green living is something we can all accomplish, without difficulty. A lot of it really is simply using common sense.

We hope you got insight from reading it, now let's go back to trio chutneys - coconut, peanut and coriander chutney dips recipe. You can cook trio chutneys - coconut, peanut and coriander chutney dips using 19 ingredients and 8 steps. Here is how you do it.

The ingredients needed to cook Trio Chutneys - Coconut, Peanut and Coriander Chutney dips:

1. Provide of Coriander Chutney ingrédients :.
2. Take of Brunch of fresh coriander.
3. Prepare of Green chillies 1-2 depending on personal taste.
4. You need 1 of fresh tomato.
5. Prepare of Juice of half lemon.
6. Prepare to taste of Salt.
7. Use of Brinda's tip: strongly advise to add salt just before serving.
8. Provide of Ingredients for Peanut chutney:.
9. Prepare 1/2 cup of dry roasted peanuts.
10. Prepare of Small bunch of fresh coriander.
11. Provide leaves of Few mint.
12. Get 1 Tbs of tamarind paste.
13. You need to taste of Salt.
14. Use 1 of medium size tomato.
15. Use of Fresh chillies to personal taste.
16. Use of Ingredients for Coconut Chutney:.
17. Get 1/2 cup of desiccated coconut or freshly grated coconut.
18. Get of Rest of ingredients as above for peanut chutney.
19. Use of Little water to get a smooth finish.

Instructions to make Trio Chutneys - Coconut, Peanut and Coriander Chutney dips:

1. The method applies the same for all the above - see below.
2. Wash and place all the ingredients in a blender..
3. Put all ingredients in a blender, blend to a smooth paste..
4. Adjust smoothness by adding little water..
5. Season to taste..
6. Add chillies to suit personal taste..
7. These chutney will keep for 1 week in the fridge. Keep refrigerated..
8. Enjoy as a dip or a great side accompaniment..

Idlis with sambal and coconut chutney. But on the long run its the trio - Idly/dosa with sambhar n chutney. Add a side of medu vada, you will be in heaven. I don't know of any chutneys served with dosas that include chickpeas. To be on the safe side, just ask the staff - ask about the I like to tear it, scoop some potatoes, dip it in chutney and then drop it in the sambhar and spoon it up.

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