Coconut Chutney
Ingredients
- 1 cup coconut peeled and cut in small pieces
- 2 tbsp chana dal bengal gram
- 1 cup yogurt curd, dahi
- 1-1/2 tsp salt
- 2 green chilies,
- 1/2 inch ginger
- 1 tsp lemon juice as required
For seasoning
- 1 tsp oil
- 1/8 tsp asafetida hing
- 1/4 tsp black mustard seeds rai
- 2 red chilies broken pieces
- 8 curry leaves
Instructions
- Peel coconut and cut into small pieces for easy blending.
- Roast chana dal on medium heat until it is light brown in color and has a roasted aroma.
- Coarsely grind chana dal in a blender. Add yogurt, green chilies, and salt and continue blending into the paste.
- Add coconut to the paste, a few pieces at a time and keep blending. Add water, as needed, to help with the grinding. (Adding the coconut in small amounts also helps this process).
- Before removing from blender, taste chutney to adjust the salt and pepper. Use lemon juice to adjust the tang to suit your taste. Blend well.
Seasoning
- Heat oil in small pan. When hot, add black mustard seeds. When the seeds crack, add asafetida, red chilies and curry leaves.
- Pour the seasoning mixture over the chutney.
Notes
Coconut Chutney: A Refreshing and Versatile South Indian Condiment
Coconut chutney is a quintessential South Indian condiment known for its refreshing flavor, creamy texture, and versatility. Made from fresh coconut, green chilies, roasted chana dal (split chickpeas), and a blend of spices, coconut chutney is a delicious accompaniment to various South Indian dishes such as dosa, idli, vada, and uttapam.
This versatile condiment can also be enjoyed with snacks like pakoras, samosas, or even spread on sandwiches for an extra kick of flavor.
Benefits of Coconut Chutney:
- Good Source of Fibre: Coconut chutney contains dietary fibre from coconut and roasted chana dal, which helps support digestive health, regulate blood sugar levels, and promote feelings of fullness. A diet high in fibre is associated with a reduced risk of heart disease, diabetes, and certain cancers.
- Packed with Flavorful Ingredients: Coconut chutney gets its delicious flavor from a combination of fresh coconut, green chilies, roasted chana dal, ginger, and spices such as cumin seeds, mustard seeds, and curry leaves. These aromatic ingredients come together to create a tantalizing blend of flavours that enhance the taste of various dishes.
- Vegan and Gluten-Free: Coconut chutney is naturally vegan and gluten-free, making it suitable for individuals following plant-based diets or those with gluten sensitivities or celiac disease. It’s a versatile condiment that can be enjoyed by people with diverse dietary preferences and restrictions.
Variations of Chutney:
- Rhubarb Chutney: This Sweet and Sour chutney with a blend of spices tastes great and is very addictive. This is a great complement to any meal
- Date And Raisin Chutney: Using two major ingredients date and raisin this chutney is sweet and sour and is a great complement to most snacks, pakoras and appetizers.
- Mango Chutney: Mango fruit is a tricky recipe but it’s a chutney that acts as a great side order which can go along with pakoras, snacks, fries and other appetisers.
- Yogurt Chutney: A quick and easy chutney which can be prepared in no time and is made using yogurt and formed to excite the taste buds of all munchies like appetizers, snacks or pakoras.
Tips on How to make Coconut Chutney:
- Use Fresh Coconut: For the best flavor and texture, use fresh coconut instead of desiccated coconut or coconut powder. Break open a mature coconut, remove the flesh, and chop it into smaller pieces before blending with other ingredients to make the chutney.
- Adjust Spice Levels: Adjust the quantity of green chilies according to your preference for spice. If you prefer a milder chutney, use fewer green chilies or remove the seeds and membranes before blending. For a spicier chutney, add extra green chilies or include a few dried red chilies.
- Consistency Matters: Achieve the desired consistency of coconut chutney by controlling the amount of water added during blending. Start with a small quantity of water and gradually add more as needed to reach the desired thickness. The chutney should have a smooth and creamy texture, similar to a thick sauce.
- Tempering Technique: Master the art of tempering (tadka) to enhance the flavor of coconut chutney. Heat oil in a small pan, add mustard seeds, urad dal, dried red chilies, and curry leaves, and fry until the mustard seeds splutter and the dal turns golden brown. Pour the tempering over the blended chutney and mix well before serving.
FAQs about Coconut Chutney:
How long does coconut chutney last?
Coconut chutney can be stored in the refrigerator for 3-4 days in an airtight container. However, it’s best enjoyed fresh for optimal flavor and texture.
Can I freeze coconut chutney?
While coconut chutney can be frozen for longer storage, the texture may change slightly upon thawing. It’s best to consume fresh coconut chutney whenever possible for the best taste and texture.
Is coconut chutney spicy ?
The spiciness of coconut chutney can be adjusted according to personal preference by varying the quantity of green chilies used. It can range from mild to moderately spicy depending on the amount of chilies added.
Can I use desiccated coconut instead of fresh coconut?
While fresh coconut is preferred for its flavor and texture, desiccated coconut can be used as a substitute by soaking it in warm water for 15-20 minutes before blending.
With its simple ingredients, customizable variations, and easy preparation, coconut chutney is a must-have in any South Indian kitchen.
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