Friday, 31 August 2012

Tangy Delicious Coconut Chutney

Tangy Coconut Chutney

Absolutely irresistible one of the delicious chutney from south Indian cuisine, it is must with Dosa, Idli, Pesarattu, Uttapa, Upama. In fact no South Indian house hold would serve food without this hot, tangy wonderfully flavored coconut chutney.
Coconut is rich in oil which has vitamin A and E. Fresh coconut is sweet in taste and with all the minerals, fat and vitamins it is very nutritious. Coconut chutney along with coconut has garlic, coriander, onion, lemon and this makes the coconut chutney very tasty healthy and nutritious. The sheer sight of white / green coconut chutney seasoned with mustard seeds, curry leaves and whole red chili makes my mouth water. 

Preparation Time: 10 min.
Making Time: 10 min.
Servings : 10 Generous helpings.

Ingredients Required for making Coconut Chutney:
  • 1 Fresh Coconut
  • 4-5 Cloves of Garlic
  • 2-3 Green Chilies
Green Chilies
  • 1 small Onion
  • 1 Lemon
  • 2-3 Curry leaves
Curry leaves
  • 1/2Tea spoon Mustard seeds
  • 1-2 Whole Red chilies
  • Salt to taste
  • 1 ml Olive oil or any other cooking oil
  • Water
Directions For Making Coconut Chutney:
  • Break the coconut to two halves.
Coconut broken to two halves
  • Remove the coconut kernel from coconut shell.
Kernel of Coconut removed from its shell
  • Remove the brown color covering from coconut kernel with the help of peeler of knife.
Coconut kernel after brown covering removed
  • Cut the kernel after removing the brown covering to small pieces.
Coconut kernel cut to pieces
  • Peel garlic
  • Peel and cut onions.
  • Take out juice of lemon.
  • Take
    • Cut coconut kernel,
    • Onion
    • Garlic
    • Green chilies
    • Salt 
    • 10 ml. Water
Coconut kernel, Onion,garlic and green chilies
    • in a mixer/ blender and make fine paste.
  • Add water in small amounts while making paste.
  • Remove the thick paste in a bowl and add lemon juice.
  • Mix nicely.
  • In a small pan take 1 ml.  oil and heat it.
  • When the oil is smoking  hot add mustard seeds and let them splutter.
  • Add whole red chili and curry leaves and cook for 30 sec.
  • The color of red chili will change to dark red and curry leaves to brownish green and wonderful aroma will emanate.
  • Pour over the paste of coconut with spices.

Tangy Coconut Chutney
  • Tangy, spicy coconut chutney is ready to be served with Dosa, Idli, Pesarattu, Upama, Uttapa, Poha,Sabudana Khichadi…..
  • Do not add excess of water in the starting while grinding. Water should be added in small proportion as per the requirement.
  • The paste should be thick.
  • Lemon juice should not be added during grinding.
  • If you are using only half coconut then rest can be stored in a bowl of water in the fridge.
  • Do not add too much onion / garlic otherwise the subtle flavor of fresh coconut will get overpowered by garlic and onion.

Suggested Variations:
  • 2-3 sprigs of fresh green coriander can be added to the coconut while grinding this will not only change the color to beautiful green but will also increase the nutritive value.
Cut Coriander leaves
  • If you do not want to remove the outer brown covering of the coconut kernel then grind it with the covering , only the texture will become slightly grainy and color will have brown specks along with white color.
  • Those who do not eat onion and garlic may omit them and add coriander leaves and 1 inch piece of ginger instead.Lemon juice can be replaced with tamarind pulp.
  •  If you like slightly sweet taste in coconut chutney then add 1 tea spoon jaggery while grinding.

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