Coconut Chutney benefits
- Freshly Grated Coconut: Coconut is rich in fiber, vitamins, and minerals. It supports digestion, boosts immunity, and provides healthy fats.
- Roasted Gram (Chana Dal): Roasted gram is a good source of protein and dietary fiber. It helps maintain blood sugar levels and provides energy.
- Green Chilies: Green chilies are high in vitamins C and A. They boost metabolism, improve digestion, and add a spicy kick to the chutney.
- Ginger: Ginger aids in digestion, reduces inflammation and has antibacterial properties. It adds warmth and spice to the chutney.
- Tamarind Pulp: Tamarind is rich in vitamins and minerals. It aids digestion and adds a tangy flavor to the chutney.
- Mustard Seeds: Mustard seeds have anti-inflammatory properties and are rich in selenium, which helps reduce inflammation and improve bone health.
- Urad Dal: Urad dal is high in protein and fiber, which help improve digestion and provide energy. It adds a crunchy texture to the tempering.
- Dried Red Chilies: Dried red chilies add a smoky flavor and heat to the tempering. They are rich in vitamins A and C.
- Curry Leaves: Curry leaves are rich in antioxidants and have anti-inflammatory properties. They add a unique flavor and aroma to the chutney.
Madurai-style coconut chutney
Description
Coconut chutney is made with freshly grated coconut, which gives it a rich and creamy texture. Adding green chilies, ginger, and roasted gram (chana dal) brings in a hint of spice and earthiness, while tamarind adds a touch of tanginess. The tempering of mustard seeds, curry leaves, and dried red chilies adds a burst of flavor and aroma, making this chutney irresistible. This recipe is quick and easy, requiring minimal ingredients and effort yet delivering maximum flavor and nutrition.
Ingredients Checklist
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Ingredients for cocunut chutney
How to Make Coconut chutney
Preparation:
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Grate the fresh coconut, or you can cut it into small chunks if you feel grating takes time.
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Roughly chop the green chilies and ginger.
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Soak the tamarind in a little warm water if using whole tamarind.
Blending:
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In a blender or mixer grinder, add the grated coconut, roasted gram, green chilies, ginger, tamarind pulp, and salt.
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Add a little water and blend to a smooth paste with little bit coarse in texture. Add more water as needed to achieve the desired consistency.
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Transfer the chutney to a serving bowl.
Tempering:
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Heat oil in a small pan over medium heat.
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Add mustard seeds and let them splutter.
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Add urad dal and fry until it turns golden brown.
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Add dried red chilies and curry leaves, and sauté for a few seconds.
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Pour the tempering over the prepared chutney and mix well.
Serving:
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Serve the coconut chutney with idli, dosa, vada, or any South Indian snack.
Note
Expert Tips
- Use fresh coconut for the best flavor and texture. Frozen or desiccated coconut can be used if fresh is not available.
- After removing coconut meat from the shell, if you peel the brown skin, the chutney looks more delicious and pure white in color.
- In many restaurants, instead of water, they use to grind with half water and half milk, which enhances the taste; however, you cannot store it for a long time if you add milk, which has to be served immediately.
- Adjust the number of green chilies to suit your spice preference.
- Adding a small piece of tamarind gives a nice tangy flavor, but you can skip it if you prefer a milder chutney.
- For a smoother chutney, blend the mixture until completely smooth. For a coarse texture, blend it less. I prefer a coarse texture.
Storage Instructions
- Fresh chutney is best consumed immediately, as the flavors are more vibrant. The ground chutney cannot be stored for days as coconut has the tendency to get spoiled easily.
- In a refrigerator, you can store it in a dry form for 2- 3 days. Grind the mixture without adding water and store it in an airtight container. Add water and tempering when you need to serve.
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