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August 22
I am a huge fan of South Indian dishes. And I am a Bengali not from the southern part of India, but still I love them to the core. Pre lock-down my morning breakfasts used to be either masala dosa, uttapams or medu vada at the office canteen and I never got bored of them even after having them all round the year. First of all they are super light on the tummy and they are supper yummy as well. Like when you tip in the crispy dosa in a bowl of luscious coconut chutney or sambar and then have it, its like an instant burst of flavors inside your mouth.
I was always a fan of coconut chutney more than the sambar as an accompaniment with my south Indian dishes. But I am very choosy about the chutney. It essentially needs to be thick and creamy. I absolutely abhor the thin runny things they serve in some restaurants in the name of a coconut chutney. That's a sin, if you call those things as chutney.
I got some super fresh shredded coconut delivered from "So Fresh" and was raring to make chutney with it. So here is my recipe. This is a super simple and quick recipe for coconut chutney. There are many variations of coconut chutney you will find across the net, but this one is the basic one. Almost all the other chutneys revolve around the basic steps and personal improvisation of flavors.
This recipe can be made gluten free if you skip hing (Asafoetida). You can either use fresh shredded/ grated coconut or even store bought frozen grated coconut to make this chutney.
Preparation Time : 5 minutes
August 22
I am a huge fan of South Indian dishes. And I am a Bengali not from the southern part of India, but still I love them to the core. Pre lock-down my morning breakfasts used to be either masala dosa, uttapams or medu vada at the office canteen and I never got bored of them even after having them all round the year. First of all they are super light on the tummy and they are supper yummy as well. Like when you tip in the crispy dosa in a bowl of luscious coconut chutney or sambar and then have it, its like an instant burst of flavors inside your mouth.
I was always a fan of coconut chutney more than the sambar as an accompaniment with my south Indian dishes. But I am very choosy about the chutney. It essentially needs to be thick and creamy. I absolutely abhor the thin runny things they serve in some restaurants in the name of a coconut chutney. That's a sin, if you call those things as chutney.
I got some super fresh shredded coconut delivered from "So Fresh" and was raring to make chutney with it. So here is my recipe. This is a super simple and quick recipe for coconut chutney. There are many variations of coconut chutney you will find across the net, but this one is the basic one. Almost all the other chutneys revolve around the basic steps and personal improvisation of flavors.
This recipe can be made gluten free if you skip hing (Asafoetida). You can either use fresh shredded/ grated coconut or even store bought frozen grated coconut to make this chutney.
Preparation Time : 5 minutes
Cooking Time: 3 minutes
Serving : 2 people
Ingredients :
- Shredded Coconut - 1 cup
- Green Chilly - 1
- Fresh Ginger - 1/2 inch
- Dry Red Chilli - 2
- Red Chilli Powder - 1/4 tsp
- Mustard Seed - 1/4 tsp
- Hing (Asafoetida) - 1/2 tsp
- Urad Daal - 1 tsp
- Curry Leaves - 10 leaves
- Salt To taste
- Refined or coconut oil
Method:
1. In a mixer grinder take the shredded fresh coconut, green chilly, ginger and a little salt. Add water as per preferred consistency. E.g for thick chutney add half a cup of water, for runny chutney add more.
Tip: If the coconut is not naturally sweet I like to add about 1/4 tsp of sugar while grinding. It is optional ingredient.
2. Now to prepare the tempering/ tadka. In a frying pan heat oil. When the oil is hot add the hing, mustard seeds, dry red chilli, curry leaves, Urad daal and a pinch of red chilli powder. Stir everything about a minute or two untill fragrant. Turn off the heat.
Note: The red chilli powder gives a nice reddish hue to the chutney. Its is optional, if you want a natural white color you can skip it.
3. Take tadka and por it over the ground coconut paste. Fold in everything and enjoy with you Dosas, Idlis or Uttapams.
Some Variations you can try when you are making the coconut paste in your grinder:
1. Corriander/ Mint : Throw in some corriander or mint along with the coconut when you are grinding and it will result in a nice fresh chutney.
2. Peanut - You can dry roast the peanuts and then add it to the coconuts while grinding. It will result in a peanutty flavor.
3. Sesame - Same goes for sesame as well. You can dry roast sesame to bring out their nutty flavor and add it to the grind.
4. Curry Leaves - Fry the curry leaves in a little oil and grind it with coconut. It will give a nice flavor and color.
5. Dried Red chilli - dry roast the chillies and add to the coconut for a nice lovely red color and heat.
6. Onions - Dry roast onion, till its pale pink and use it along with the coconut.
Tip: If the coconut is not naturally sweet I like to add about 1/4 tsp of sugar while grinding. It is optional ingredient.
2. Now to prepare the tempering/ tadka. In a frying pan heat oil. When the oil is hot add the hing, mustard seeds, dry red chilli, curry leaves, Urad daal and a pinch of red chilli powder. Stir everything about a minute or two untill fragrant. Turn off the heat.
Note: The red chilli powder gives a nice reddish hue to the chutney. Its is optional, if you want a natural white color you can skip it.
3. Take tadka and por it over the ground coconut paste. Fold in everything and enjoy with you Dosas, Idlis or Uttapams.
Some Variations you can try when you are making the coconut paste in your grinder:
1. Corriander/ Mint : Throw in some corriander or mint along with the coconut when you are grinding and it will result in a nice fresh chutney.
2. Peanut - You can dry roast the peanuts and then add it to the coconuts while grinding. It will result in a peanutty flavor.
3. Sesame - Same goes for sesame as well. You can dry roast sesame to bring out their nutty flavor and add it to the grind.
4. Curry Leaves - Fry the curry leaves in a little oil and grind it with coconut. It will give a nice flavor and color.
5. Dried Red chilli - dry roast the chillies and add to the coconut for a nice lovely red color and heat.
6. Onions - Dry roast onion, till its pale pink and use it along with the coconut.
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