Recipe for Sweet Nut Relish- This is a condiment from South India that is known for its tropical and refreshing tastes. Made with grated coconut, seasoned with spices, and blended with fragrant herbs; this relish adds a burst of freshness to any dish. It can be served in many ways like dosa, idli or rice dishes which makes it versatile too. Enjoy the creamy smoothness combined with all those different flavours that are typical for southern Indian cuisine! Coconut chutney comes in various forms depending on how thick it is or what kind of tempering has been used among other things such as whether there were fresh coriander leaves added which give an appealing green colour.
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Why I LOVE… This Recipe!
I LOVE COCONUT CHUTNEY! IT’S LIKE A TROPICAL VACATION FOR MY MOUTH. It is very adaptable in the first place. Whenever I have idlis, dosas or even a sandwich, coconut chutney gives it that perfect kick. You can’t resist the smoothness combined with earthiness of fresh coconuts. Apart from that, it’s good for you! There are lots of vitamins and minerals as well as healthy fats so this snack won’t make anyone feel guilty about eating it too often. Another point worth mentioning is how easy making this dish is: all you need are few ingredients such as coconut meat (grated), green chillies (chopped finely), ginger root (minced) along with some ground spices – mix them together then voila..magic happens! Lastly but not least important would be its sentimental value for me because every time I eat/cook/see one reminds me those childhood breakfasts with my family members who passed away years ago already..Therefore YES indeed coconut chutney rocks my world !
Let’s get started
A blast of taste to go with anything starting from South Indian snacks, up to the most daring culinary exploits. Believe me when I say this sauce isn’t just another side dish – it’s a game changer that turns ordinary meals into exceptional moments.
- Revealing The Magic: What sets apart this particular coconut chutney? It’s not only about its creamy consistency or rich coconut flavor; it’s about being flexible too! Be you enjoying some crispy dosas on one hand, crunchy vadas on another or maybe spreading onto plain bread slices – no matter what you do with them – these will surely make every bite better!
- Soulmates From South India: If you love south indian food as much as i do then nothing beats having coconut chutney alongside traditional snacks. And why not? The combination of grated coconuts mixed together along with green chillies plus a hint sourness creates true symphony flavors dancing around your tongue leaving behind desire for more…
- Going Beyond Borders: But do we have to limit ourselves only within south india?? Throughout my years cooking experience i always tried different recipes using same base product but always gets amazed each time by end results , Try experimenting this unique delight outside box . Picture perfect moment will be when you mix spoonfuls of rice together with it which could bring out an explosion in your palate with every bite or even better – slathered generously all over sandwich as an alternative spread that will give you taste buds tropical orgasm.
My Coconut chutney: Image Gallery
Chef yogi’s notes: Tips for making awesome coconut chutney.
- Freshness First: Let them know how important fresh ingredients are especially freshly grated coconut which greatly intensifies the flavor of the sauce.
- Texture Matters: Explain why grinding should be done until desired consistency is achieved whether smooth or slightly rough thus giving room for individual preferences in terms of taste and appearance.
- Nutty Nuances: Consider Chana Dal vs Peanuts where either can be chosen depending on what suits one’s palate best also roasting before hand brings out more intense flavors alternatively use both types together adding unique nuttiness to it!
- Balance The Heat: Show them how they can play around with number green chillies to get spice level right step by step seasoning process will do wonders towards this direction.
What More?
Mind-Blowing Snack: Have you ever tried using the chutney as a dip for vadas or pakoras? It’s got hints of nuts and spices which blend together perfectly to give fried snacks a taste like no other.
Unconventional Spread: Put coconut chutney on your sandwich instead of mayo and see what happens! You’ll be surprised at how much this simple swap can do for the overall flavor profile – it’ll make everything sing with freshness.
Ingredients
- ½ No Fresh grated coconut Medium size
- 1 tbsp Roasted Chana dal or Peanuts It gives the chutney body and texture.
- 6-7 Fresh coriander sprigs
- 1-2 cloves Fresh Garlic Optional
- ½ inch Fresh Ginger
- 2 Fresh green chillies
- ½ tsp Table Salt
- 1 tbsp Vegetable Oil or Coconut Oil
- ½ tsp Black mustard seeds
- 1 Dry red Chilli
- 1.5 cup Water
Instructions
Making Chutney Paste
- Grate the coconut or use frozen grated coconut for convenience.
- Combine grated coconut, chana dal or peanuts, fresh coriander sprigs, garlic (if using), fresh ginger, green chillies, and salt.
- Add water.
- Grind the ingredients to form a slightly coarse paste, which gives a nice texture.
Making the Tempering
- Heat oil in a small vessel or tempering ladle. Add mustard seeds and let them crackle.
- Immediately add broken dry red chili, lightly fry.
- Add curry leaves, stir a bit to ensure the red chilli and curry leaves are fried well.
- Add the tempering to the coconut chutney paste and mix well.
