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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:
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Coconut |
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Garlic |
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Green Chilies |
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Onion |
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Lemon |
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Curry leaves |
- 1/2Tea spoon Mustard seeds
- 1 ml Olive oil or any other cooking oil
Directions For Making Coconut Chutney:
- Break the coconut to two halves.
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Coconut broken to two halves |
- Remove the coconut kernel from coconut shell.
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Kernel of Coconut removed from its shell |
- Remove the brown color covering from coconut kernel with
the help of peeler of knife.
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Coconut kernel after brown covering removed |
- Cut the kernel after removing the brown covering to small
pieces.
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Coconut kernel cut to pieces |
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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.
- 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.
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Tangy Coconut Chutney |
- Tangy, spicy coconut chutney is ready to be served with
Dosa, Idli, Pesarattu, Upama, Uttapa, Poha,Sabudana Khichadi…..
http://jyotsna-pant.blogspot.com/2012/05/idli-steamed-rice-and-pulse-puff.html |
http://jyotsna-pant.blogspot.com/2011/10/upama-salty-semi-dry-low-calori.html |
http://jyotsna-pant.blogspot.com/2011/09/pesarattu.html |
http://jyotsna-pant.blogspot.com/2011/10/poharoasted-pound-rice-cooked-with.html |
http://jyotsna-pant.blogspot.com/2011/10/sabudana-khidadi-dry-salty.html |
http://jyotsna-pant.blogspot.com/2011/09/dosa-with-out-urd-dal.html |
Tips:
- 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.
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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.
http://jyotsna-pant.blogspot.com/2011/10/sweet-tamarind-chutney.html
- If you like slightly sweet taste in coconut chutney then add 1 tea spoon jaggery while grinding.
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