Indian
Indian - Chutneys and Sides
Shahi Korma Coconut Chutney
Chef's Menu Description
Tender cuts gently braised in a luxurious, mildly spiced sauce of coconut cream, ground almonds, and fragrant green cardamom.
Ingredients
- • 1/2 cup cashews
- • 1/4 cup blanched almonds
- • 2 tbsp melon seeds (magaz)
- • 1/4 cup fresh coconut, chopped
- • 1 green chili
- • 1/2 inch ginger, chopped
- • 1/2 cup thick yogurt
- • 1/4 tsp garam masala
- • 1/2 tsp salt
Preparation Steps
1
Phase 1
Cover the cashews, almonds, melon seeds, and coconut with warm water for 30 minutes, then drain.
2
Phase 2
Blend the soaked nuts and seeds with the green chili, ginger, garam masala, and salt into a smooth, thick paste using minimal water.
3
Phase 3
Whisk the yogurt until completely smooth and fold it into the nut paste for a rich, creamy consistency.
4
Phase 4
Chill the chutney for 15 minutes so the flavours meld.
5
Phase 5
Serve as a royal accompaniment to kebabs, cutlets, or rice dishes.