If you do not prefer sweet taste then choose copra that doesn’t taste sweet. This dried coconut chutney turns on the sweeter side as most times copra is naturally sweet. Sometimes I make this chutney as dried coconut is high in calcium and has a higher nutrition profile. There are many places where fresh coconut is not available. It is a great alternate to fresh coconut. This recipe uses dried coconut known as Copra. ![]() Blend them first to make a coarse chutney. The heat in the pan will roast the cumin seeds enough.Ĭool and add them to a grinder jar along with mint leaves, ginger, green chilies, lemon juice, coconut and salt. If using chana and urad dal dry roast them on a medium flame until golden. Then add water little by little and blend. Method: If using roasted gram, just add all the ingredients and blend first. You can find a detailed step by step guide here on this post of pudina chutney. This chutney is great not only for breakfasts but tastes wonderful when accompanied with fried snacks like bonda, vada, kathi rolls, wraps and even sandwiches. One of the best chutney to start your day as it ignites the digestive fire and keeps the digestion good for the whole day. Tip to make the chutney smooth you need a heavy duty blender otherwise soak the roasted red chilies for some time in water before blending. Temper as mentioned above in the recipe card. If using fried gram just blend all the ingredients without onion. Cool and then blend with other ingredients. Method: Heat a tsp oil and roast red chilies, chana dal until golden. ¾ tsp tamarind paste or little tamarind soaked in hot water So there are many different ways to make coconut chutney with varying ingredients.ġ ½ tbsps chana dal for aroma or fried gram / bhuna chana You name it and you can find a chutney in some or the other regional cuisine.Ĭoconut chutney originated in South India and was a traditional staple especially in the coastal regions where coconuts were grown in abundance. It is later optionally tempered with oil, mustard seeds, dried red chilies, asafoetida and curry leaves.Ĭhutney is a savory condiment originated in India and is made with a myriad of ingredients like vegetables, fruits, nuts, lentils, herbs and the list is endless. With spicy and nutty flavors, these will surely impress your entire family including kids! About Coconut ChutneyĬoconut chutney is a traditional South Indian condiment made by blending fresh coconut meat with chillies, cumin, ginger and salt. ![]() ![]() My family loves a change each time, so over the years I have perfectioned making so many variations of coconut chutney which I have shared in this post. This chutney is my favorite companion for pancakes and crepes during the hot days.Coconut chutney is beyond easy to make! At home we make it at least 3 to 4 times a week since it is the perfect partner for all Indian dishes. Store in an airtight container for up to one week. ¾ to 1 cup water (use as needed) PREPARATION:īlend all ingredients in a blender or food processor until the mixture is a thick puree, adding the water slowly. Coconut Mint Chutney INGREDIENTS:ġ teaspoon coriander seeds, roasted and freshly ground Fresh ginger is a better choice since dry ginger is hotter and drier - not optimal to keep our fire balanced. Mint is slightly cooling and coriander is the great ally to counter Pitta dosha with its exceptionally cooling and sweet qualities. All the herbs here support digestion with their pungent nature yet are not so hot that they would aggravate Pitta dosha. But it is good to note that it can increase high cholesterol, particularly for kapha types. It helps counter inflammatory skin diseases and is one of the easier oils to digest. It soothes an overheated liver and nourishes and softens the skin.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |