Dips I Chutneys I Pickles

COCONUT CHUTNEY | RED, WHITE & GREEN

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INGREDIENTS | RED CHUTNEY
1/2 Fresh Coconut (Grated or Chopped)
5 Bedgi / Kashmiri Chillis
2 Inch Piece Tamarind (Seedless)
Salt to taste
Water

INGREDIENTS | WHITE CHUTNEY
1/2 Fresh Coconut (Grated or Chopped)
1 – 2 Green Chillis
3 – 4 Curry Leaves
2 Inch Piece Tamarind (Seedless)
Salt to taste
Water


INGREDIENTS | GREEN CHUTNEY
1/2 Fresh Coconut (Grated or Chopped)
1-2 Green Chillis
2 Tbsp Roasted Chana Dal/ Sattu
1/4 Cup Coriander Leaves
2 Inch Piece Tamarind (Seedless)
Salt to taste
Water

TEMPERING:
1 Tbsp Oil
1 Tsp Mustard Seeds
5-6 Curry Leaves
1-2 Dry Red Chilli

METHOD:

  • Break a fresh coconut into 2 parts. Reserve one half intact with the shell in the freezer for later use. If you are using the coconut from the freezer, soak it in normal water for 10 minutes before use.
  • If you have a coconut scraper you can use that to grate the coconut. An easier and faster way to grate coconut is to use a sturdy knife and insert it between the flesh and the shell. I use a blunt old knife which is short and sturdy. Now lift the flesh part away from the shell by applying pressure and separate big chunks of coconut flesh in seconds.
  • Wipe or wash the bits of coconut shell & coir and then chop them into tiny pieces.
  • If you just need grated coconut, you can grind this coarsely in a small mixer jar.
  • For the chutney, depending on which of the above colour you are going for, add the ingredients in the mixer. I use the small jar to grind chutney.
  • Start by pouring little water in the beginning and build up on the water depending on how thick or thin you prefer your chutney.
  • I prefer a thick consistency and therefore I’ve used the whole half of the coconut. You can reduce the amount of coconut and increase the water if you like a thinner consistency.
  • Grind into a paste and transfer to a bowl.
  • Now for the tempering, heat oil in a small pan.
  • Sputter Mustard seeds.
  • Add in the chopped Curry Leaves.
  • Add in the Dry Red Chilli. For Green Chutney, you can also add chana dal during tempering.
  • Switch off the flame and add this hot tadka over the chutney.
  • Mix well and serve with Idlis, Dosas, Chillis, Medu Vadas, Rice…
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Chopped Coconut Pieces to Grind
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Red Chutney ingredients
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Thick Red Chutney
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You can add more Chillis to get a deeper red colour
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Tempering
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White Chutney ingredients. My Green Chilli turned red. Ignore that 🙂
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Freshly ground Coconut Chutney
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Tempering
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Thick Coconut Chutney
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Green Chutney
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Tempering

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