coconut chutney

stormysky · May 19th, 2004, 17:42

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..

Gardener972 · Jun 1st, 2007, 06:03

I made coconut chutney the other night but it wasn't creamy like I had in India. How does one make it creamy?

robotvoice · Jun 1st, 2007, 07:05

Use all fresh ingredients, including a milky coconut. (found in India, for instance)
if you are in texas, add half and half?

Bigzero · Jun 1st, 2007, 13:11

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...

shashank.aggarwal · Jun 1st, 2007, 13:16

Quote:

Originally Posted by Bigzero

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..!!

Bigzero · Jun 1st, 2007, 13:22

Quote:

Originally Posted by shashank.aggarwal

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

Jun 1st, 2007, 13:11	#4
Bigzero back to my old ways Join Date: Oct 2003 Location: Hyderabad Posts: 1,453	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

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May 19th, 2004, 17:42	#1
stormysky Member Join Date: Jan 2004 Location: Bangalore Posts: 99	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..

Jun 1st, 2007, 06:03	#2
Gardener972 Senior Member Join Date: Jun 2007 Location: Dallas, Texas USA Posts: 321	I made coconut chutney the other night but it wasn't creamy like I had in India. How does one make it creamy?

Jun 1st, 2007, 07:05	#3
robotvoice mikeaholic Join Date: Aug 2005 Location: california Posts: 1,163	Use all fresh ingredients, including a milky coconut. (found in India, for instance) if you are in texas, add half and half?

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