Coconut Chutney

 Coconut Chutney

     Chutneys, Pickles, Thokkus, and Thuvaiyals are integral condiments in South Indian cuisine. Every kitchen will have at least one or two of these condiments to serve with every meal. Chutneys are served mostly with breakfast items like Idlis and Dosas, while the rest are usually served with rice.

     Chutneys are made with fresh ingredients. We also have a few cooked chutneys. They can be made with lentils, vegetables, fruits, and herbs. There are also sweet chutneys as well as tongue-numbing spicy ones.

     Spicy chutneys are the most popular ones in Southern India. Coconut, tomato, and Ginger chutneys are some of them.

      The most loved chutney is coconut chutney. The fresh coconut and the sharpness of the green chilis give this chutney a lovely flavor. The seasoning that is added to this chutney at the end makes it extra special. There are various recipes for this coconut chutney, and, as with every recipe, each family will make it in a slightly different way. Some people like to add more of the puffed dal, while others might add just a little to thicken the chutney. You can also skip the cilantro or use a few mint leaves instead.

    

Ingredients:

• Grated fresh or frozen Coconut 1/2 cup
• Puffed dal 3 tbsp
• Green chili 1 or to taste
• Garlic clove 1
• Ginger 1/4" by 3/4th" piece
• Tamarind 1/4 tsp or lemon juice to taste
• Cilantro 3 to 4 stalks
• Mustard seeds 1/4 tsp
• Channa dal 1/2 tsp
• Urad dal 1/2 tsp
• Curry leaves 5 to 6
• Oil 1/2 tbsp 

Method:

• Add the coconut, puffed dal, Green chili, garlic, ginger, and tamarind to a blender jar. 
• Add enough water and blend until smooth. 
• Add the cilantro and pulse a few times until it's also blended, but you can still see tiny flecks throughout the chutney.
• Transfer the chutney to a container.
• Heat the oil in a pan on medium heat.
• Add the mustard seeds and allow them to pop.
• Then add in the channa dal and urad dal. Also, add the curry leaves if using. Fry the dals until they turn golden brown. 
• Pour the hot seasoning onto the chutney along with the oil from the pan. Mix well and serve.

Notes:

1. Experiment with more or less quantity of the puffed dal.
2. Some people prefer this chutney to be slightly coarse. Try it. You might like that.
3. You can omit either garlic or ginger from this recipe.
4. Likewise, you can also leave out the cilantro or substitute it with mint. Either way, do not add too much of the herbs. It will smother the coconut taste.
5. Seasoning chutneys is an important process. If the dals or lentils are unavailable, you can season the chutney with just mustard seeds.
6. If using lemon juice, add it to the chutney after grinding all the ingredients. This chutney should have a very mild, tangy flavor, so do not use too much lemon juice.

Coconut Chutney                                           Coconut chutney is the most favorite chutney in India. The fresh coconut and the sharpness of the green chilis give this chutney a lovely flavor. The seasoning that is added to this chutney at the end makes it extra special. There are various recipes for this coconut chutney, and, as with every recipe, each family will make it in a slightly different way. Some people like to add more of the puffed dal, while others might add just a little to thicken the chutney.  Prep and grinding Time: 20 mins Cook Time: 2 mins Total Time: 22 mins Makes: 2 servings INGREDIENTS: Grated fresh or frozen Coconut 1/2 cup Puffed dal 3 tbsp Green chili 1 or to taste Garlic clove 1 Ginger 1/4" by 3/4th" piece Tamarind 1/4 tsp or lemon juice to taste Cilantro 3 to 4 stalks Mustard seeds 1/4 tsp Channa dal 1/2 tsp Urad dal 1/2 tsp Curry leaves 5 to 6 Oil 1/2 tbsp  `Method: Add the coconut, puffed dal, Green chili, garlic, ginger, and tamarind to a blender jar.  Add enough water and blend until smooth.  Add the cilantro and pulse a few times until it's also blended, but you can still see tiny flecks throughout the chutney. Transfer the chutney to a container. Heat the oil in a pan on medium heat. Add the mustard seeds and allow them to pop. Then add in the channa dal and urad dal. Also, add the curry leaves if using. Fry the dals until they turn golden brown.  Pour the hot seasoning onto the chutney along with the oil from the pan. Mix well and serve. NOTES: Experiment with more or less quantity of the puffed dal. Some people prefer this chutney to be slightly coarse. Try it. You might like that. You can omit either garlic or ginger from this recipe. Likewise, you can also leave out the cilantro or substitute it with mint. Either way, do not add too much of the herbs. It will smother the coconut taste. Seasoning chutneys is an important process. If the dals or lentils are unavailable, you can season the chutney with just mustard seeds. If using lemon juice, add it to the chutney after grinding all the ingredients. This chutney should have a very mild, tangy flavor, so do not use too much lemon juice. -------------------------------------------------------------------------------