Ingredients with Measurements:
- 1 cup grated coconut
- 1 cup gooseberries, chopped
- 1/2 cup chopped onion
- 2 green chilies, chopped
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped mint leaves
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 tsp salt
- 1/4 tsp turmeric powder
- 1 tbsp oil
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Heat oil in a pan and add cumin seeds and mustard seeds. Let them splutter.
2. Add chopped onion and green chilies. Sauté until onion turns translucent.
3. Add grated coconut, chopped gooseberries, salt, and turmeric powder. Mix well and cook for 5-7 minutes on medium heat.
4. Turn off the heat and let the mixture cool down.
5. Once cooled, transfer the mixture to a blender or food processor. Add chopped coriander leaves and mint leaves. Blend until smooth.
6. Transfer the chutney to a serving bowl.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 100
- Fat: 8g
- Carbohydrates: 6g
- Protein: 2g
Substitutions for ingredients:
- If gooseberries are not available, use tamarind pulp or lemon juice instead.
- If fresh coconut is not available, use desiccated coconut.
Variations:
- Add roasted peanuts or cashews for a nutty flavor.
- Add garlic for a pungent flavor.
Tips and tricks:
- Adjust the amount of green chilies according to your spice preference.
- Add a little water if the chutney is too thick.
Storage instructions:
- Store the chutney in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Serve the chutney at room temperature. If refrigerated, take it out of the refrigerator 30 minutes before serving.
Presentation ideas:
- Serve the chutney in a small bowl or ramekin.
- Garnish with chopped coriander leaves or grated coconut.
Garnishes:
- Chopped coriander leaves
- Grated coconut
Pairings:
- Serve with dosa, idli, or any South Indian breakfast dish.
Suggested side dishes:
- Sambar
- Rasam
Troubleshooting advice:
- If the chutney is too thick, add a little water and blend again.
Food safety advice:
- Make sure to wash the gooseberries thoroughly before using them.
Food history:
- Coconut and gooseberry chutney is a popular South Indian condiment that is usually served with breakfast dishes.
Flavor profiles:
- The chutney has a tangy and slightly sweet flavor from the gooseberries, and a nutty flavor from the coconut.
Serving suggestions:
- Serve the chutney as a condiment with any South Indian breakfast dish.
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Region: Indian