Coconut chutney is a side dish/dip that usually goes with South Indian breakfast Idl,Dosa or it can also be savored with Rice.at my home we make it along with Rice.It is usually made from fresh coconut chopped into pieces and then blended.Here in US though, it’s a different story. The coconuts, most of the time turn out so hard and dry that they do not come together as chutney, when blended.So I gave up on coconut chutney, almost.Then, one day I used frozen coconut for chutney even though I’m not a big fan of frozen stuff.I use frozen grated coconut in curries. So I used the same thing for chutney and voila! it was so good.also it is so quick.Also the frozen coconut do not have any preservatives. The only ingredient is coconut.But again if you prefer fresh coconut you can try the same recipe with fresh coconut too.Either way you will end up with a yummy coconut chutney.
Servings:
Four (4)
Total time:
10 minutes
Category:
Chutneys/Pickles
Author:
Praveena Gudipati
Ingredients: (I use US standard measuring; 1cup=8oz=250ml)
1.5 cups coconut(Fresh or Shredded Frozen)
4 serrano chilli or 7-8 Thai chilli
2 teaspoon oil
1.5 inch Tamarind
Salt to taste
For seasoning:
1.5 tablespoon oil
cumin seeds
mustard seeds
curry leaves
2 red chillies
Urad dal (Minapappu)
pinch of turmeric
Coconut Chutney step-by-step Recipe with Photos
1.Thaw the frozen coconut powder.I put it on defrost setting for 3 minutes, in microwave.You can also thaw it at room temperature in advance.If you are using fresh coconut chop it into small pieces.
2.soak the tamarind in warm water.I took about 1.5 inch tamarind piece.I tried to show the quantity in picture.Also when the chutney is done if it’s not sour enough you can always add more pulp to it.
3.chop the green chillies and fry em in 2 teaspoon oil.I usually use Thai chili but today I have used serrano chillies.I used 4 of them which made the chutney medium-spicy.If you have kids on mind, use 3 chillies.If it's thai chill use 7-8 chillies or adjust accordingly.
4.Take coconut, tamarind,salt,chillies into the blender and blend till smooth. You can add little water but the chutney should not be runny.
5.Take the blended chutney into a bowl.
6.Prepare the seasoning: heat oil in a pan, add mustard seeds, cumin seeds. You can also add urad dal.when the seeds splutter add curry leaves and red chili.Turn off the pan.Add pinch of turmeric.
7.Add the seasoning to the chutney.Stir in. Serve with your favorite carb.Enjoy.
Tips:
- when you have a fresh coconut, chop it up, blend it and keep it in the freezer for later use.
Related Recipes:
- Toor Dal Chutney(Kandipappu Pacchadi)
- Red Bell pepper Chutney
- Spinach Chutney (Palakura Pacchadi)
- Raw mango Coconut Chutney (Mamidi kobbari pacchadi)
- Peanut Chutney (Palli Chutney)
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