Ingredients with Measurements:
- 1 cup grated coconut
- 4-5 garlic cloves
- 2-3 green chilies
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon turmeric powder
- 1 tablespoon oil
- Salt to taste
- Water as needed
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a pan, heat oil over medium heat.
2. Add mustard seeds and let them splutter.
3. Add cumin seeds and turmeric powder and sauté for a few seconds.
4. Add grated coconut, garlic cloves, and green chilies and sauté for 2-3 minutes.
5. Turn off the heat and let the mixture cool down.
6. Transfer the mixture to a blender or food processor and add salt to taste.
7. Add water as needed and blend until smooth.
8. Transfer the chutney to a serving bowl.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature
Serving size:
- Makes about 1 cup of chutney
Nutritional information:
- Calories: 80
- Fat: 7g
- Carbohydrates: 4g
- Protein: 1g
Substitutions for ingredients:
- If fresh coconut is not available, you can use desiccated coconut.
- If green chilies are too spicy, you can use red chilies or reduce the amount of chilies.
Variations:
- You can add roasted peanuts or cashews for a nutty flavor.
- You can add fresh coriander leaves for a herby flavor.
- You can add tamarind pulp for a tangy flavor.
Tips and tricks:
- You can store the chutney in an airtight container in the refrigerator for up to a week.
- If the chutney is too thick, you can add more water to adjust the consistency.
- You can adjust the spiciness of the chutney by adding or reducing the amount of green chilies.
Storage instructions:
- Store the chutney in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- The chutney can be served at room temperature or slightly warmed up in the microwave or on the stovetop.
Presentation ideas:
- Serve the chutney in a small bowl or ramekin.
- Garnish with fresh coriander leaves or grated coconut.
Garnishes:
- Fresh coriander leaves
- Grated coconut
Pairings:
- This chutney goes well with dosa, idli, vada, or any South Indian breakfast dish.
Suggested side dishes:
- Sambar
- Rasam
- Coconut chutney
Troubleshooting advice:
- If the chutney is too thick, add more water to adjust the consistency.
- If the chutney is too spicy, reduce the amount of green chilies.
Food safety advice:
- Make sure to use fresh ingredients and wash them properly before using.
- Store the chutney in an airtight container in the refrigerator to prevent spoilage.
Food history:
- Coconut chutney is a popular South Indian condiment that is usually served with breakfast dishes.
Flavor profiles:
- Spicy, garlicky, and coconutty
Serving suggestions:
- Serve the chutney as a condiment with dosa, idli, vada, or any South Indian breakfast dish.
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Region: Indian