Ingredients with Measurements:
- 1 cup grated coconut
- 1/2 cup roasted kachri (dried melon seeds)
- 1/4 cup chopped coriander leaves
- 2-3 green chillies, chopped
- 1 tsp ginger paste
- 1 tsp cumin seeds
- 1 tsp salt
- 1/2 cup water
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, add grated coconut, roasted kachri, chopped coriander leaves, green chillies, ginger paste, cumin seeds, salt, and water.
2. Blend all the ingredients until smooth.
3. Transfer the chutney to a serving bowl.
- Time:
Preparation time: 10 minutes
- Cooking time: 0 minutes
Temperature:
- Serve at room temperature.
Serving size:
- Makes about 1 cup of chutney.
- Serves 4-6 people.
Nutritional information:
- Calories: 70 kcal
- Fat: 5 g
- Carbohydrates: 5 g
- Protein: 2 g
- Fiber: 2 g
Substitutions for ingredients:
- If kachri is not available, you can use roasted peanuts or sesame seeds instead.
Variations:
- Add a pinch of sugar or jaggery for a sweeter taste.
- Add a few mint leaves for a refreshing flavor.
- Add a tablespoon of tamarind paste for a tangy taste.
Tips and tricks:
- You can adjust the amount of green chillies according to your taste preference.
- If the chutney is too thick, add a little more water to thin it out.
- You can make this chutney ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
- Store the chutney in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This chutney is best served at room temperature and does not require reheating.
Presentation ideas:
- Serve the chutney in a small bowl or dish.
- Garnish with a few coriander leaves or grated coconut.
Garnishes:
- Coriander leaves
- Grated coconut
Pairings:
- This chutney goes well with any Indian snack or appetizer, such as samosas, pakoras, or chaat.
Suggested side dishes:
- Serve with a side of plain yogurt or raita.
Troubleshooting advice:
- If the chutney is too spicy, add a little more grated coconut to balance out the heat.
- If the chutney is too thin, add a few more roasted kachri or peanuts to thicken it up.
Food safety advice:
- Make sure to use fresh ingredients and wash them thoroughly before using.
- Store the chutney in the refrigerator and discard any leftovers after 3 days.
Food history:
- Kachri is a popular ingredient in Indian cuisine and is often used in chutneys and spice blends.
Flavor profiles:
- This chutney has a nutty and slightly spicy flavor with a hint of ginger and cumin.
Serving suggestions:
- Serve this chutney as a dip or spread with any Indian snack or appetizer.
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Region: Indian