Chutney is most widely known condiment originating in India. Indian thali meals or some typical meals will be incomplete if chutney would have not been there. There are hundreds of different recipes of chutneys and there are again hundred variations to one chutney. Chutneys are meant to give your food a tickling taste. It can be hot, sweet, tangy or a combination. In olden days chutneys were made with Mortar and pestle, some people do it still. I remember my mother doing this way and the taste of it was just awesome. Now the mortar and pestle has been replaced with gadgets, but we still have the chutney’s. They are also a savior when we do not have a Bhaji (vegetable) or are just getting lazy to cook. Many are freshly prepared and consumed and some can be stored in freeze /freezer. Did you try my Coriander Chutney yet?.
Today I am making Coconut Coriander Chutney which I generally use it along side Idli, Dosa, Multiflour pancakes etc. One can also serve this along with the main meals. So here goes the recipe:
Update: 26th May 2018
This is an update for my old post, with respect to write up and step by step pictures.
1 Cup Grated/Chopped Coconut (Fresh is preferable.)
1 teaspoon of Jeera
Green Chilies (As per taste)
1 Clove Garlic (Optional- I use garlic now, but this is completely optional. Earlier used to make without garlic)
1/2 Cup of Coriander (optional again – But I like the taste and color)
Salt as per taste
1 tablespoon Oil
1 teaspoon mustard seeds
8-10 curry leaves
2 Dried Red Chillies
Put all the ingredients in a mixer and grind. Add 1 tablespoon of water at a time if required.
Grind till a coarse or smooth consistency as desired.
Heat oil in a small kadai or pan. Once heated add the mustard seeds and curry leaves.
Once the mustard crackles add the Red chillies and now pour the mixture over the chutney and mix.
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