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.

 

Indian Borage (Dodda Patre) Chutney-2

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Dodda Patre Leaves

In the last post, I shared a recipe for making a chutney out of Dodda Patre leaves. Here is another recipe to make Dodda Patre chutney.

Ingredients

15-20 Dodda Patre leaves washed, pat dried and chopped

1 tbsp Urad Dal

1 tsp Sesame seeds

½ cup grated Coconut

8-10 corns of Pepper

½ tsp Tamarind juice

Salt to taste

2 tsp oil

For the seasoning (optional)

1 tsp oil; 1/4 tsp mustard seeds; 1 red chili

Method

  1. Heat oil. Fry the chopped Dodda Patre leaves till it changes color.
  2. Dry roast the urad dal till it turns slightly brown. Set it aside. Repeat this with the Sesame and Pepper corns, one after the other and set aside.
  3. Dry roast the coconut for a minute.
  4. Grind the fried leaves, the roasted ingredients with the tamarind and salt to a coarse paste with very little water.
  5. Heat oil. Add mustard seeds. When it splutters, add the red chili. Add the ground paste and mix well.
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Indian Borage or Dodda Patre Chutney

Serve with rice, dosa or chapathi. This chutney also serves as a good spread for sandwiches.

Indian Borage (Dodda Patre) Chutney-1

Indian Borage (Plectranthus amboinicus) or Mexican Mint is a medicinal plant grown in most parts of Southern India. In Karnataka, it is called as Dodda Patre. Its fleshy leaves have an Oregano like flavor and are used extensively in cooking and for curing various ailments.

Doddapatre is a hardy plant and grows easily in pots. Most people in Southern India have it in their garden considering its health benefits. A detailed account of its health benefits is available at http://www.urbanmali.com/health-benefits-of-indian-borage-doddapatre/

Here is a recipe for a chutney made from the Dodda Patre leaves that is delicious and very easy to make.

Ingredients

15-20 Dodda Patre leaves washed and dried

1 Red Chili

½ tsp Urad Dal

½ tsp Chana Dal

1 tsp oil

½ cup grated Coconut

½ tsp Tamarind juice

Salt to taste

For the seasoning (optional)

1 tsp oil; 1/4 tsp mustard seeds; 1 red chili

Method

  1. Wash and chop the Dodda Patre leaves.
  2. Heat oil. Add the urad dal and the Chana dal. Add the Red chili. Fry till the dals turn slightly brown. Remove all the dals and the red chili and set aside.
  3. To the same oil, add the chopped Dodda Patre leaves and fry till it wilts and changes color as shown above. Remove and set aside.
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    Fried Indian Borage leaves, dals and red chili

     

  4. Grind the roasted ingredients to a fine paste with the coconut, tamarind and salt.
  5. Heat oil. Add mustard seeds. When it splutters, add the red chili. Add the ground paste, mix well and fry for a minute.

Serve with rice, dosa or chapathi. You could also use it as a sandwich spread.

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Indian Borage Chutney

Mango Raita (Mange Pajji From Coorg)

Mango, the King of Fruits, is a fruit which is tasty, healthy and nutritious. It is a rich source of Vit. A, Beta Carotene and Potassium. Mangoes find their way into many dishes in both their raw and ripe forms. When they are raw, Mangoes are used to make pickles. They are also sun-dried and powdered to form a souring agent called Amchoor.  Come April and the King of Fruits ripens. In the ripe form, they end up being used in soups, salads, curries and desserts.

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Mango, the king of fruits!

In this post, I am sharing a raita made from ripe Mangoes.  This is a great combination of sweet Mango, spices like green chilli, mustard, garlic, ginger, and curd.  This is traditionally served with Coorg Vegetable or Mutton Pulav and Coorg Nei Kool or Ghee Rice. It can also be enjoyed with plain hot rice.

Mange Pajji is yet another favorite recipe from our kitchen. It is very easy to make and tastes delicious. One particular year, during summer, I remember having made it almost every single day! Such is the demand for Mange Pajji at our home! I hope you will like it too.

Here’s how to make Mango Raita or Mange Pajji from Coorg.

Ingredients

1 Mango (well ripened and sweet)

1 Green Chilli, chopped  (if you want it spicy, you could use more)

1 Clove of Garlic, crushed

1/4” piece of Ginger, crushed

¼ tsp of Mustard seeds, crushed

¼ cup Coconut, grated

½ cup fresh Curd (beaten)

Salt to taste

For the seasoning:

1 tsp Oil

¼ tsp Mustard seeds

1 Red chilli, broken into a few pieces

6-8 Curry leaves

Method

  1. Peel the Mango and remove the pulp. If you wish to have the seed in the raita, as we do, leave a little pulp around the seed.
  2. Grind the Mango pulp, green chilli, coconut, garlic, ginger, salt and mustard seeds to a fine paste. Pour this out into a mixing bowl.
  3. Add the beaten curd to the above paste. Mix well till it is nicely blended. Add the Mango seed to it. If this mixture is too thick, you could add ¼ cup of water.
  4. Heat oil. When hot, add the mustard seeds and allow it to splutter. Add the broken red chilli and curry leaves and stir for a few seconds and then turn off the heat. Pour this over the raita and stir well.
  5. Pour it out into a serving dish.

Mango Raita is ready!

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Mango Raita (Mange Pajji From Coorg)