You can serve the keto dosa with an irresistible low-carb coconut chutney! Ingredients for Chutney (4 servings) 3.5 oz coconut meat (fresh), 1.5 tbsp fresh ginger, 1 …
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To make the shrimp: Add the shrimp to a large bowl along with the lime juice, olive oil, garlic, chili powder, onion powder, cumin, and salt, and stir well to coat the shrimp. …
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How to Make Cilantro Chutney. Step 1: Add green chiles, ginger, lime juice and water to the blender. Blend it till smooth. This gives a head-start to the blender, so you don’t have to add more water later. Step 2: Trim off about 2 inches of the cilantro stem ends. Wash it 2-3 times and drain it well.
Store the cilantro mint chutney refrigerated in a glass jar for up to a week. For longer shelf life freeze the chutney 2 to 3 tablespoons at a time in silicone freezer trays. You can remove individual cubes when needed and thaw them in the refrigerator or at room temperature. Make sure to use up the thawed chutney in 1 to 2 days.
Cilantro Coconut Chutney: Another popular variation is the coconut-cilantro chutney, which is typically served with Idli and Dosas in a south-Indian restaurant. Sweet & Spicy Chutney: My mom-in-law's recipe is very similar to mine, except that she added more sugar and green chillies to hers to make it taste sweet 'n' spicy.