Monday, November 21, 2011

Coconut chutney recipe

Coconut is an essential cuisine component of Southern India where the breakfast is incomplete with this dish. It is an excellent instance of raw dish that represents traditional food, provides taste and savors unique flavor. It can be prepared easily in short time however it demands really mastery and skill to prepare it. It is very old recipe but still it is liked by Indian a lot. You can make it with possible variations.

The nutritious facts of coconut chutney make it more popular among those who are calorie conscious. If you are serving 15.7g of coconut chutney, it means you are sharing 56 calories of this food with eaters. It also has 48 calories from fat, 5.3g Total Fat, 0mg Cholesterol, 0.5g Protein, 4.1g Saturated Fat, 1.2g Dietary Fiber, 2.3g Total Carbohydrates, 0.0g Trans Fat, 390mg Sodium, 0.8g Sugars, Iron 2%, Vitamin A 0%, Vitamin C 1% and Calcium 0%.

Constituents for Coconut Chutney
The ingredients of this recipe are short in number however there is need to remember the name of ingredients for separate purposes.

Items for the Chutney
  • Coconut (one cup, fresh or dry or powdered)
  • Green chili (one in number)
  • Salt (according to desire)
  • Roasted chana pulse (two tablespoon)
  • Ginger (half inch in length)
Items for the tempering
  • Curry leaves (one sprig)
  • Asafoetida (one pinch)
  • Mustard seeds (third part of teaspoon)
  • Red chili (one)
  • Oil (one tablespoon)
  • Cumin seeds (third part of teaspoon)
  • Urad pulse (one teaspoon, skinned and split black gram)
Preparation Method of Coconut Chutney
  1. Put all the ingredients in grinding machine, add little water in it and prepare creamy paste. If you add more water, you will not get desired consistency.

  2. Take frying pan, pour oil in it and add mustard seeds to splutter them. As these seeds splutter, add urad pulse and cumin seeds. Sauté all these things and continue the sautéing until urad pulse show brown color.

  3. In the same frying pan add asafetida, curry leaves, red chili and sauté for 1-2 minute. Spread this tempering over the coconut chutney to make it the part of it.

  4. Mix up the entire ingredients well.
You can serve this unique chutney with pakoda, idli, vada or dosa.

  1. Few people like sourness in coconut chutney and if you also like it, you can add by using curd or tamarind by using following method.

    • Grind half tablespoon of tamarind and add in the ingredients of chutney.
    • Before tempering chutney, add almost half cup of curd in the mixture that will give sufficient sour taste.

  2. Avoid preserving the coconut chutney and enjoy it fresh only. If you want to relish it after few hours then put it in fridge. It is not healthful to eat the frozen chutney so try to finish it in one day.

  3. The addition of tamarind preserves your chutney for some time so it is good to add it.

  4. It is good to use fresh coconut but in case of unavailability, you can use dry coconut. Before grinding add, lukewarm water to make the grinding easy.

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