Ingredients with Measurements:
- 2 cups freshly grated coconut
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint leaves
- 2 tablespoons mustard seeds
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon salt
- 1/2 cup lemon juice
- 1/4 cup vegetable oil
Special equipment needed:
- Mortar and pestle or spice grinder
Step-by-step instructions:
1. In a dry pan, toast the mustard seeds, cumin seeds, coriander seeds, and fennel seeds until fragrant. Let cool.
2. Grind the toasted seeds in a mortar and pestle or spice grinder until they are a fine powder.
3. In a large bowl, mix together the grated coconut, cilantro, mint, ground spices, turmeric powder, red chili powder, and salt.
4. Add the lemon juice and vegetable oil to the bowl and mix well.
5. Transfer the mixture to a sterilized jar and let it sit at room temperature for 2-3 days to allow the flavors to meld together.
Time:
Preparation time: 20 minutes
Cooking time: None
Temperature:
Room temperature
Serving size:
Makes about 2 cups
Nutritional information:
Calories: 120
Fat: 10g
Carbohydrates: 6g
Protein: 2g
Sodium: 120mg
Sugar: 2g
Fiber: 3g
Substitutions for ingredients:
- Freshly grated coconut can be substituted with unsweetened desiccated coconut.
- Fresh cilantro and mint can be substituted with dried herbs.
- Vegetable oil can be substituted with any neutral-tasting oil.
Variations:
- Add diced mango or pineapple for a fruity twist.
- Substitute lime juice for lemon juice for a different citrus flavor.
- Add chopped green chilies for extra heat.
Tips and tricks:
- Make sure to use freshly grated coconut for the best flavor.
- Sterilize the jar before filling it with the achar to prevent spoilage.
- Use a clean spoon to scoop out the achar to prevent contamination.
Storage instructions:
Store the achar in the refrigerator for up to 2 weeks.
Reheating instructions:
None needed.
Presentation ideas:
Serve the achar in a small bowl or jar with a spoon for scooping.
Garnishes:
Garnish with a sprig of fresh cilantro or mint.
Pairings:
Serve with rice, naan bread, or as a condiment for Indian curries.
Suggested side dishes:
- Cucumber raita
- Roasted eggplant
- Spiced lentils
Troubleshooting advice:
- If the achar is too dry, add more lemon juice or oil.
- If the achar is too wet, add more grated coconut.
Food safety advice:
- Make sure to sterilize the jar before filling it with the achar.
- Store the achar in the refrigerator to prevent spoilage.
Food history:
Achar is a traditional Indian condiment made with a variety of vegetables and spices.
Flavor profiles:
The coconut lemon achar is tangy, spicy, and slightly sweet with a nutty flavor from the toasted spices and coconut.
Serving suggestions:
Serve the achar as a condiment for Indian curries or as a side dish with rice or naan bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian