Coconut Pickle

Do you like coconut shavings in unniyappams? The fried ones…Yummmm.. It tastes super delish. I just love the flavor and crunch of the fried coconuts. So this recipe happened as a sudden intuition to me. I was wondering what to submit as an entry for one of the food contests happening in a food group. Saw a lot of entries on cakes and sweets made of coconut, so thought why not try a savoury dish and submit something different than the usual.

 

So came up with this idea of a spicy coconut pickle. Added raisins too for that little tangy and sweet taste. The outcome was a finger-licking, flavorsome and beautiful pickle. Those who love spicy food should definitely try this one with rice or roti. You would relish the taste for sure.

 

 

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Coconut Pickle
coconut-pickle
Course condiments
Cuisine kerala
Cook Time 30 minutes
Servings
serving
Ingredients
Course condiments
Cuisine kerala
Cook Time 30 minutes
Servings
serving
Ingredients
coconut-pickle
Instructions
  1. Heat oil in a pan and fry the coconut shavings until golden brown.
  2. Remove from the oil and keep them aside.
  3. To the same oil, add the the raisins and fry. Once done, keep them aside.
  4. Splutter mustard and fenugreek seeds to the same oil.
  5. Now add the garlic, curry leaves and green chillis and fry them, until garlic turns light brown.
  6. Ensure that the flame is on the lowest mark. Add the red chilli powder and turmeric powder. Saute until the raw smell goes off.
  7. Next add in the fried coconut slices and raisins.
  8. Mix well and turn the heat off.
  9. Add the mustard and fenugreek powder, and the asafoetida powder and mix well.
  10. Once cooled, add in the vinegar and mix.
  11. Store in a glass jar and serve with steaming rice or parathas.
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