Tuesday, July 25, 2017

COCONUT CHUTNEY

Coconut chutney is an amazing combination of coconut, roasted split grams, coriander leaves, ginger, and seasoned with the aroma of mustard seeds and curry leaves.  It's served as an accompaniment with South Indian dishes like Idli, Dosa, Vada.

Coconut chutney is a delicious South Indian appetizer with lots of sweet, savory and nutty flavor. It's one of the most famous condiments in the southern part of India. It's served as an accompaniment with South Indian dishes like Idli, Dosa, Vada, Uttapam, Upma, Flavored Rice and Pongal. If you love eating traditional South Indian food, then you should definitely consider making this chutney.

Coconuts are known for their versatility, and are frequently used in food, cosmetics and pharmaceutical products. They are a part of daily diet of many people living in the tropical and subtropical regions. They also have a religious and cultural significance in Hindu societies. Coconuts are easily grown and most widely available crop across the world. They are highly nutritious, rich in fiber, and packed with vitamins and minerals.

Coconut chutney is an amazing combination of coconut, roasted split grams, coriander leaves, ginger, and seasoned with the aroma of mustard seeds and curry leaves. It's a very straightforward recipe. All you need is few simple, easily available ingredients and you are ready to go.

You can refrigerate and use the chutney for 3-4 days but it's not advisable to store it for longer than a few days because the coriander and coconut will oxidize rapidly and will change it's color, so it's better to consume it fresh. If you want a little sourness in the chutney you can add 1 tablespoon of tamarind or 2 tablespoon of yogurt and grind with rest of the ingredients. Always remember to season the chutney with mustard seeds and curry leaves for a nice essence. I love to add curry leaves as it has this pungent lemony flavor, which changes the flavor of the whole dish.

The chutney taste extremely delicious when prepared with few right spices and ingredients. The flavor of the chutney can be adjusted according to your preference but I would recommend you to try with the given quantities first. 


COCONUT CHUTNEY

Serves: 6-8 People
Preparation time: 10 minutes
Cooking time: 10 minutes
Author: The Food Root


INGREDIENTS

1 - Fresh Coconut, grated
2 tablespoons - Roasted split gram or chana dal
3-4 springs - coriander leaves
1/2 inch - ginger, grated
2 - Green chillis, chopped
1/2 cup - water or as needed
1/2 teaspoon - Sugar
1/4 teaspoon - Cumin powder
1/4 teaspoon - Black pepper
1/2 teaspoon - Salt

Tempering

1 tablespoon - Olive oil
1 tablespoon - Mustard seeds
4-5 Curry leaves, crushed
pinch of asafoetida


DIRECTIONS

1. Dry roast split gram (chana dal) until browned, allow it to cool and keep it aside.

2. Roughly cut the coconut into small pieces or grate it then put it in the food processor with little bit of water and grind coarsely.

3. Once done, add roasted split gram, coriander leaves, ginger, green chillis, sugar, cumin powder, salt and black pepper, some more water (if needed), and grind into a fine paste.

4. For seasoning, heat the olive oil, in a medium sized pan, or a small ladle. Add the mustard seeds and allow it to crackle. When the seeds started to crackle, add curry leaves and pinch of asafoetida and stir it for few seconds. Switch off the gas and pour the hot seasoning over the ground chutney, mix well and serve!

NOTES

1. You can refrigerate and use the chutney for 3-4 days but it's better to consume it fresh.

2. Choose curry leaves that are bright, dark green without the signs of browning.

3. For grinding all the ingredients, use as little water as possible.

4. The final consistency of chutney must be somewhere between coarse and paste.

5. If you want a little sourness in the chutney, you can add 1 tablespoon of tamarind or 2 tablespoon of yogurt and grind with rest of the ingredients.

16 comments:

  1. I do love traditional Indian food and this chutney sounds great! I love that it is vegan.

    ReplyDelete
  2. I love Indian food, and I am always looking for good recipes. Thank you for the notes. It gives me some ideas of how to plan a menu around it!

    ReplyDelete
  3. It sounds so simple yet so delicious. And I loooove dip! I’m going to attempt to make this!

    ReplyDelete
  4. Looks delicious! I'll be adding it to our list.

    ReplyDelete
  5. This looks so tasty! I don't think I've ever had or tried chutney, but I love coconut so maybe I'd like it...great ingredients as well!

    ReplyDelete
  6. Yummm! I love Indian flavours in my cooking. This recipe look easy enough to make. I’m working on converting my husband tastebuds to love it just as much as I do. I’m excited to try your recipes! Love it!

    ReplyDelete
  7. This looks so good! I love any recipes with coconut in it. Love it! Thanks for sharing your recipes!

    ReplyDelete
  8. Coconut Chutney is one of my favourites. I make it a little differently. But, I am gonna try your recipe too.

    ReplyDelete
  9. I've never tried this kind of chutney sounds delicious and surprisingly easy! Is the coconut taste overpowering? i don't mind it but I know some people who may.

    ReplyDelete
  10. I always love having chutney as an option as a side for a lot of my meals. I like making vegan burger patties and spicy mango chutney is one of my favorites. I would love to try a coconut curry chutney if I ever get the chance to make it.

    ReplyDelete
  11. I never tried Indian food but this recipe seems delicious so I'll probably cook it and try it.

    ReplyDelete
  12. This looks very delicious! I will have to try this as I believe my family will love it!

    ReplyDelete
  13. I’ve never tried to cook Indian before. Always just get takeaways, but I do love the food and would love to try this out

    ReplyDelete
  14. I've always wanted to try Indian food, but have never gotten around to it. As a newfound vegan, it started to seem impossible. Now I see this recipe and remember that I can totally veganize foods! This coconut chutney seems right up my alley.

    ReplyDelete
  15. Ever since moving to Los Angeles, I have fallen more and more in love with Indian food. Being from Texas, there wasn't a lot of Indian restaurants nor did I know very many Indian individuals, but in LA I have been exposed to the food (and people!) here and it's been great!

    Thanks for sharing! x

    Michelle
    dressingwithstyle-s.com

    ReplyDelete
  16. This looks great! I wish I wasn't allergic to coconut!

    ReplyDelete