Tuesday, August 20, 2013

Simple Coconut Chutney

The coconut chutney can be made in so many ways. Simple additions or changes can make the chutney taste completely different. This is the simple coconut chutney we usually make to accompany dosa and when paired with ulli chammanthi (recipe given here) with idli makes a yummy breakfast. If you are breaking a fresh coconut use some of this water when grinding this chutney, it just enhances the taste of a simple chutney. I thought of doing this just recently and now always add some coconut water when grinding chutney. This addition does make the coconut chutney a tad sweet so adjust the green chillies accordingly.
Coconut - 1 cup grated
Green chillies - 2
Curry leaves - 2-3
Coconut water - 3 tbsp.
Water as required
Salt to taste
For tempering
Oil - 1 tbsp
Mustard seeds - 1tsp
Curry leaves - 4-5
Grind the grated coconut, curry leaves and 1 green chilli with the coconut water till fine. Taste the chutney and if needed add one more chilli and grind with salt and water as required. Pour it into the serving bowl. In a small pan / kadai add some oil and heat it. When hot add the mustard seeds and once it has spluttered add the curry leaves and immediately take it off the heat and spoon it onto the chutney. It is ready to be served with idli, dosa and even upma!
The coconut water is full of minerals and potassium and its addition makes this chutney healthy as well. Since we do not heat the chutney itself the composition of the coconut water is not altered

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