Name: Instant Coconut Pickle recipe by Prabhleen Kaur at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10
Ingredients: 2 Cups - Diced coconut; 1/4 Cup - Sesame oil; 1 tbsp - Mustard seeds; 1 tsp - Fenugreek seeds; 3-4 -Red chilli; 1/2 Cup - Finely chopped garlic; 3 tbsp - Red chilli powder; 1 tsp - Turmeric powder; 1 tsp - Asafoetida; 6 tbsp - Vinegar; Salt to taste; Few curry leaves

ABOUT Instant Coconut Pickle RECIPE

This coconut pickle is a must try for those who love the taste of coconut. It's easy, spicy and can be enjoyed for the whole year.

Ingredients Serving: 10

2 Cups - Diced coconut
1/4 Cup - Sesame oil
1 tbsp - Mustard seeds
1 tsp - Fenugreek seeds
3-4 -Red chilli
1/2 Cup - Finely chopped garlic
3 tbsp - Red chilli powder
1 tsp - Turmeric powder
1 tsp - Asafoetida
6 tbsp - Vinegar
Salt to taste
Few curry leaves

Instructions

Dry roast coconut pieces till it turns golden brown. Keep stirring continuously to avoid sticking to the pan. Once done switch off the flame and keep it aside.
Heat oil in a kadhai, add mustard seeds, fenugreek seeds and asafoetida. Stir and add the curry leaves, red chilies and garlic. Mix well till the raw smell of the garlic disappears.
Add roasted coconut, red chilli powder, turmeric powder, salt and mix well. At last add vinegar, mix it again and switch off the flame.
Let it cool down and store in a container. Goes well with hot rice and curries.

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