Coconut Chutney I
You will need:
Coconut Grated-1 1/2 cup
Green Chilies-4-5(less if you prefer it less spicy)
Shallots-1
Ginger-1/2 inch piece
Garlic-1/2 a clove(optional)
Curry Leaves-5-6
Mustard Seeds-1/4 tsp
Salt to taste
Oil-1 tbsp
1. Grind the coconut with the chilies, ginger, garlic, shallot and 1 cup water till it is a very fine paste.
2. Heat oil in a pan, lower the heat and add the mustard seeds. Cover the pan till it stops spluttering and then open and add the curry leaves and lower the flame.
Add the coconut paste mixed with salt and let it heat up but do not let it come to a boil. Add more water if it is too thick. Adjust seasoning and serve.
Coconut Chutney II
You will need:
Coconut Grated-1 1/2 cup
Green Chilies-7(less if you prefer it less spicy)
Ginger-1/2 inch piece
Curry Leaves-5-6 for Seasoning and 5-6 for grinding
Yogurt-1-2 tsp( more or less based on sourness)
Mustard Seeds-1/4 tsp
Salt to taste
Oil-1 tbsp
1. Grind the coconut with the chilies, ginger, curry leaves and 1 cup water till it is a very fine paste.
2. Heat oil in a pan, lower the heat and add the mustard seeds. Cover the pan till it stops spluttering and then open and add the curry leaves and lower the flame.
Add the coconut paste mixed with salt and let it heat up but do not let it come to a boil. Remove from the flame and add the yogurt. Adjust seasoning and serve.
I see :). Cocnut Chutney is a fattening dish is it :D
ReplyDeleteI add a little vinegar. I like to have a little sourness :)
ReplyDeleteHello:) I used to make coconut chutney the same way until a friend asked me to grate the coconut only with green chilly and water and later add curd or lime juice to have a bit of sourness and then season it. Try this once,we love this prep'n at home as it gives that hotel taste :)
ReplyDeleteShn
hi,
ReplyDeleteme too cook the same way as mishmash said, but used to add curd also while grinding. my opinion is to avoid shallot while making a white chutney with green chillie. I use shallot while making the red chutney with red whole chillie.
always thankful for ur recipes also.
-deepa.
hmm... nariyal chutney, u shouldn't blasphemise ur namesake. no, coconut chutney is not fattening, but it has saturated fat in the form of coconut.:)
ReplyDeleteInji, Mishmash,Deepa, i do make this chutney without shallots and garlic and with yogurt added for sourness too, but this version is what my family likes more.so posted it. I will post the original too.
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ReplyDeleteMy recipe is same, but I use red chillies and no garlic. My mom uses green chillies though. She also adds tamarind extract. But we like it wihtout any sour ingredients. Usually serve it with dosa/idli which is already fermented...
ReplyDeleteThis sounds good enough to eat with a spoon nevermind as a side dish! If I make some, can I have it with 16-bean adai... then I won't feel so guilty ;)
ReplyDeleteHi,
ReplyDeleteThanks for the good recipe, My family loved it.And, I finally know what makes good chutney ( BY a Good Recipe) :)
WHat do you use to grind the chutney? will a food processer/blender do or is it done in some traditional way. (I'm chinese but love to eat Indian food, especially coconut chutney with dosai!)
ReplyDeletelooks SO delicious! I am addicted to chutneys!
ReplyDelete