coconut chutney

#1 May 19th, 2004, 17:42
Join Date:
Jan 2004
Location:
Bangalore
Posts:
99
  • stormysky is offline
#1
The coconut stuff that is served with idly is called chutney. And this is how it is made.
You'll need
to serve 2:
1. 6 table spoons of grated coconut
2. 3-4 tea spoons of bengal gram (channa dal): roasted
3. a bunch of corriander leaves: chopped finely (about 20- 25 grams should be ok)
4. 2-5 green chillies (depending on how "hot" you want it to be)
5. 1 teaspoon of mustard,
6. black gram
7. 2 red chillies
8. a pinch asafoetida powder
9. 2 table spoons of oil..

How to make:
Grind items 1, 2, 3 and 4 until the mixture is uniform- not too fine, with a bit of water.. The mixture should

Take the oil (9) in a small pan and heat until it is moderately hot and add 5, 6, 7 and 8... (the mustard will start jumping out, thats the best part of cooking I like.. ) until the grams turn red...

Pour this into the ground mixture...
Add salt to taste (1-1.5 teaspoons should be enough)

Serve with hot idlies

Regards
sK
PS: Once you have made this please upload on to indiamike and we will all d/l it and taste it.

PPS: Rest of the recepies... I'll ask my wife and then post it here..
#2 Jun 1st, 2007, 06:03
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Jun 2007
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Dallas, Texas USA
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  • Gardener972 is offline
#2
I made coconut chutney the other night but it wasn't creamy like I had in India. How does one make it creamy?
#3 Jun 1st, 2007, 07:05
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Aug 2005
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california
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  • robotvoice is offline
#3
Use all fresh ingredients, including a milky coconut. (found in India, for instance)
if you are in texas, add half and half?
#4 Jun 1st, 2007, 13:11
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Oct 2003
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Hyderabad
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  • Bigzero is offline
#4
Nice one stormysky...

The trick is to get the right consistency when you grind/mix the ingredients 1-4 ( by the way, we dont mix coriander leaves at home.. ). It may be a matter of personal preference too. I prefer a slightly rough consistency for the chutney.

And if you have a choice, NEVER use electric mixers/blenders. The old-fashioned stone grinders are the best! You will never be able to match that quality. It is tedious work, but you will be well rewarded! and they taste much better too. More importantly you can stop at the exact point and have the right kind of chutney you need.

We literally drink chutney at home when we have Dosa or Idli to accompany it ( or the other way ). To have some variety, sometimes we use red chillies intstead of green chillies in the main mix resulting in a lightly reddish chutney which has a slightly different taste as well.

By the way, sometimes leftover chutneys can also be used to add a bit of thickness to some curries.

By the way, here is a pic of the type of stone grinder i mentioned earlier...

miles to go....

Bigzero's Photo Gallery
#5 Jun 1st, 2007, 13:16
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May 2007
Location:
New Delhi, India
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7,747
  • shashank.aggarwal is offline
#5
Quote:
Originally Posted by Bigzero View Post
By the way, here is a pic of the type of stone grinder i mentioned earlier...


Its requires fitness of an Athlete to be used properly..!!
Foodiye - If you are looking for Indian Recipes and Eating out suggestions.
#6 Jun 1st, 2007, 13:22
Join Date:
Oct 2003
Location:
Hyderabad
Posts:
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  • Bigzero is offline
#6
Quote:
Originally Posted by shashank.aggarwal View Post Its requires fitness of an Athlete to be used properly..!!
side benefits.. build your biceps!

by the way we use the electric one at home - we also have a smaller version of the stone one - i volunteer to use it once in a while when i am in one of my rare fitness-conscious moods

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