Month: July 2016

Coconut Chutney-1

In the last two posts, I shared recipes for nutritious chutneys made from Indian Borage or Dodda Patre leaves. This prompted me to do a series on different types of chutneys that I make. In this post, I am sharing another recipe for a chutney made from fresh coconut gratings. This chutney is a great accompaniment with Idlis, Dosas, Akki Vottis and Chapathies.

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Fresh Coconut

This recipe for Coconut chutney packs in the goodness of fresh coconut gratings, which is the main ingredient. Along with that we use ginger, green chilies and fresh coriander leaves. Tamarind juice or lime juice can be used to add a little sourness.  When all of these ingredients are ground together, you obtain a coarse paste that forms the delicious chutney.

Let’s see how to make this chutney.

 

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Fresh Coconut Chutney

Ingredients

1 cup grated coconut

1-2 green chilies (Adjust it as per your taste. I use half a green chili.)

1/4” piece Ginger

1 tsp. Tamarind juice (You can use lime juice in place of tamarind)

7-8 sprigs of fresh Coriander leaves (fresh herbs from your garden are the best)

Salt to taste

1/4 cup of water

Method

Using a food processor, grind all ingredients to obtain a coarse paste as shown in the image above.

Your chutney is ready!

As a variation, you can also add one small onion for a nice flavor.

Notes:

  • As you grind the ingredients, remember to add a little water at a time to ensure that the mixture comes together.
  • Use as little water as possible as otherwise the chutney can turn out to be too watery.
  • This chutney will keep for 1-2 days in the refrigerator. It is best when eaten fresh.

 

Indian Borage (Dodda Patre) Chutney-2

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Dodda Patre Leaves

In the last post, I shared a recipe for making a chutney out of Dodda Patre leaves. Here is another recipe to make Dodda Patre chutney.

Ingredients

15-20 Dodda Patre leaves washed, pat dried and chopped

1 tbsp Urad Dal

1 tsp Sesame seeds

½ cup grated Coconut

8-10 corns of Pepper

½ tsp Tamarind juice

Salt to taste

2 tsp oil

For the seasoning (optional)

1 tsp oil; 1/4 tsp mustard seeds; 1 red chili

Method

  1. Heat oil. Fry the chopped Dodda Patre leaves till it changes color.
  2. Dry roast the urad dal till it turns slightly brown. Set it aside. Repeat this with the Sesame and Pepper corns, one after the other and set aside.
  3. Dry roast the coconut for a minute.
  4. Grind the fried leaves, the roasted ingredients with the tamarind and salt to a coarse paste with very little water.
  5. Heat oil. Add mustard seeds. When it splutters, add the red chili. Add the ground paste and mix well.
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Indian Borage or Dodda Patre Chutney

Serve with rice, dosa or chapathi. This chutney also serves as a good spread for sandwiches.