Coconuts are known for versatile benefits. They contain acids with strong medical properties thus making you stronger. Coconuts are said to improve blood cholesterol levels. Besides being a powerful and natural medicine, it is super yummy. Coconut Chutney is one such basic yet delicious recipe you can make from coconut.
How to make coconut chutney
1 small coconut (make sure it is fresh one)
3-4 tamarind seeds ( if you want it less tangy. however you can add more. totally depends on your taste.)
3-4 green chillies, fresh and greener chillies add to taste.
Salt as per taste
FOR TEMPERING –
Mustard seeds, half a spoon
Chana Daal, half a spoon
Curry Leaves, 7-10 leaves
Grind all the ingredients with a little water in a grinder. Add water to get desired consistency.
For tempering heat oil, crackle mustard seeds, peanuts , chana daal and curry leaves.
Pour all over the grounded coconut paste.
It is a perfect accompaniment for breakfasts. You can increase the number of green chillies to make it spicy, as well as the number of tamarind seeds can be increased to make it tangier. Remember to consume it fresh as it goes stale in a shorter time and tastes bad.
Variety of coconut chutneys
To make different types of coconut chutney you just need to add few ingredients only. Don’t panic!
To give it a red color, add red chilly powder instead of green. Kashmiri laal mirch serves the purpose best. White tempering, add full red chilly for aromatic coconut chutney.
To give it a green color, add mint paste to the above recipe before tempering. So, keep experimenting.
Tips for coconut chutney
You can use mint leaves for decoration. Also, you can serve in a half coconut shell topped with few mint leaves for a beautiful garnishing.
If you are using desiccated coconut, mix in warm water while grinding.