Recipes for all manner of Indian food

Saturday, October 01, 2005

Coconut Chutney

Ingredients:

  1. 1 cup unsweetened grated coconut
  2. 2 green chilies (small, thin variety) or more
  3. 1 cup dalia (split)
  4. ½ bunch cilantro leaves
  5. Salt to taste

Method:

  1. Blend all ingredients to a smooth consistency, adding up to two more chilies for a spicier chutney;
  2. Add about ½ cup of water, if necessary, to ensure all ingredients mix well (adding more water will make the chutney too diluted).

Chutneys are often “tempered” with oil and spices to reduce the heat of the chilies and to add additional layers of flavor. Tempering is optional.

Ingredients for tempering:

  1. 1 Tablespoon oil
  2. Pinch of asafetida
  3. ½ teaspoon mustard seeds
  4. 1 sprig of curry leaves, removed from stem and rinsed

Method for tempering:

  1. Heat the oil in a very small saucepan;
  2. Add the rest of the ingredients, and let the mustard seeds crackle;
  3. Pour over chutney, and mix well before serving.

7 Comments:

Blogger Michael Higgins said...

Hi Sujatha
I cannot claim to be an expert on coconut chutney but 1 cup of dalia? That sounds like way too much. Maybe two tablespoons, I think that would be enough.

Also, if you don't have coconut, almonds work really well. Of course, it wouldn't be cocunut chutney.

5:07 PM

 
Anonymous Anonymous said...

I like to put some lemon juice in it. It really balances the huli-uppu-kaara formula of indian cooking. Recently, one of my guests graciously offered to make the chutney and added tamarind in her recipe. That tasted great too, except the color was a little messed up.
-Lakshmi

12:19 PM

 
Blogger Sujatha said...

Hi Michael,

That would depend on personal taste, but I like my chutney less coconutty, but you could also do with a half a handful.

Hi Lakshmi!

The color gets messed up there b/c of the tamarind paste. If you use the tamarind fruit directly (not the juice), then the color doesn't get messed up.

5:09 AM

 
Anonymous Anonymous said...

The color was from the fruit - guess it depends on the color of the fruit(shades of yellow to black). I only had the nearly black color ones...hence the brown - but delicious chutney *yum* :-P~
-Lakshmi

10:46 AM

 
Anonymous Rupanshi said...

Hi Sujatha
You have made the coconut chutney recipe sound so easy..it has inspired an amateur cook like me to try my hand at it!Thank you for the KISS formula!

9:59 AM

 
Blogger Kavitha said...

Good job sujatha.
Do try the Onion chutney published by me
http://tastyfoodguide.blogspot.com

2:04 AM

 
Blogger the Dyhanaverse said...

I'm in US......... can anyone explain what is 'dalia'? thank you

7:20 AM

 

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