Coconut Chutney-2

Chutneys are wonderful accompaniments to any Indian meal. We have so many different varieties of chutneys to cater to our taste buds. They can liven up a drab meal and whet our appetite.

There are many chutneys that I make. But one particular chutney that I learnt from my mother is my personal favorite. This chutney is made of coconut, garlic and red chilies.

Garlic, when eaten raw, is considered to be very beneficial. It is believed to  purify blood, provide relief from cold and flu, prevent heart disease and more. This chutney uses raw garlic which aids in digestion.

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Coconut Chutney With Garlic

What is unique about this chutney is the combination of the garlic and the smoky flavor imparted by the slightly burnt red chili. The sweetness of the coconut, the pungency of the garlic and the heat of the red chilies together with tamarind form a delicious chutney that is appetizing. This chutney is a great accompaniment with Akki Vottis, Dosas or even rice. Here is how to make it.

Ingredients

1 cup grated coconut

1 red chili, slightly burnt on a flame (You may use more red chilies as per your taste.)

4 cloves of garlic, peeled (Please check the size in the picture above.)

1 tsp. tamarind pulp

Salt to taste

Method

Using a food processor, grind all ingredients to obtain a coarse paste as shown in the image above.

The chutney is ready!

Notes:

  • As you grind the ingredients, remember to add a little water at a time to ensure that the mixture comes together.
  • Use as little water as possible as otherwise the chutney can turn out to be too watery.
  • This chutney will keep for 1-2 days in the refrigerator. It is best when eaten fresh.

Here is a link to another chutney recipe that I had posted earlier.

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Coconut Chutney-1

In the last two posts, I shared recipes for nutritious chutneys made from Indian Borage or Dodda Patre leaves. This prompted me to do a series on different types of chutneys that I make. In this post, I am sharing another recipe for a chutney made from fresh coconut gratings. This chutney is a great accompaniment with Idlis, Dosas, Akki Vottis and Chapathies.

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Fresh Coconut

This recipe for Coconut chutney packs in the goodness of fresh coconut gratings, which is the main ingredient. Along with that we use ginger, green chilies and fresh coriander leaves. Tamarind juice or lime juice can be used to add a little sourness.  When all of these ingredients are ground together, you obtain a coarse paste that forms the delicious chutney.

Let’s see how to make this chutney.

 

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Fresh Coconut Chutney

Ingredients

1 cup grated coconut

1-2 green chilies (Adjust it as per your taste. I use half a green chili.)

1/4” piece Ginger

1 tsp. Tamarind juice (You can use lime juice in place of tamarind)

7-8 sprigs of fresh Coriander leaves (fresh herbs from your garden are the best)

Salt to taste

1/4 cup of water

Method

Using a food processor, grind all ingredients to obtain a coarse paste as shown in the image above.

Your chutney is ready!

As a variation, you can also add one small onion for a nice flavor.

Notes:

  • As you grind the ingredients, remember to add a little water at a time to ensure that the mixture comes together.
  • Use as little water as possible as otherwise the chutney can turn out to be too watery.
  • This chutney will keep for 1-2 days in the refrigerator. It is best when eaten fresh.