I love coconut in all forms for its nutritive values. The coconut tree is called”Tree of life” because of its medicinal qualities. Coconut is used in traditional as well as modern medicines to treat various ailments. Full of fibers, minerals and vitamins which include B, B2, C, niacin and iron it is called “functional food” and either eaten raw or used in various preparations across India and in many parts of the world.
Chutney is a popular condiment in India and is now served around the world today with all kind of cuisine. Chutneys are made using fruits, spices, herbs and vegetables and compliment the flavor of meat, fish and vegetarian dishes. Here we will learn to make two simple yet delicious chutneys using coconut. Each has a distinct flavor. Ingredients used to make basic coconut chutney include grated coconut, fresh green chilies, ginger, salt, mustard seeds, curry leaves and dry red chillies. I have used mint and corriander in one and fenugreek seeds in the other.
Coconut Green Chutney
Green chutney is made using fresh cilantro (coriander), cumin seeds, fresh green chillies, lemon juice, mint leaves, onions and salt. The vitamin benefits of the fresh mint and lemon juice used to make the green chutney include Vitamin A, C, B1, B2, B6, E, folate and niacin.
To make coconut chutneys first we need to select a fresh mature coconut. Crack it open and remove the water in a glass. Then the next step is to scrape the tender fragrant flesh.
Method of making Green Chutney :
Grated Fresh Coconut – 250 grams
I large bunch of Fresh Coriander leaves – cleaned, washed and chopped. (I use tender stalks also as they contain a lot of nutrients)
I large bunch of fresh Mint leaves - Cleaned, washed and roughly chopped
4-5 green chilies ( number depends on taste and size of the green chilies )
5-6 Garlic pods - crushed
Cumin seeds – I teaspoon
Sugar – I Teaspoon
Salt – according to taste
Juice of one large lime ( according to taste)
To Temper :
Mustard seeds – 1/4 teaspoon
cumin seeds – 1/4 teaspoon
Urad dal (white) – 1/4 teaspoon
Curry leaves – A few
Put all the ingredients into a blender and blend coarsely until you have a thick paste, adding a little water if necessary.
Taste and adjust the seasoning.
Take it out in a bowl and add lime juice.
Heat a teaspoon of oil and let he ingredients for tempering splutter. Pour it over the chutney and serve.
You can keep the chutney in the fridge and even freeze it but I prefer to make it fresh every time. I keep the fresh grated coconut in freezer and use it when needed.
Coconut Fenugreek Seed Chutney
This recipe was handed over to me by a relative who perfected it in his kitchen.
1/2 Medium size coconut grated
Raw green mango – medium size
Jaggery – 1/2 cup crushed
Dry Red Chilies – according to taste
Fenugreek (methi) seeds – 1/4 teaspoon
Salt to taste
Warm water – 1/4 cup
Take the grated coconut in a bowl and keep aside.
Peel and slice/ grate raw mango
pond and break Jaggery in small pieces
In a small seasoning pan take one tablespoon of oil and stir fry red chilies and fenugreek seeds till slightly reddish-brown. Make sure they do not burn or get over roasted.
Coarsely grind these with the salt and keep aside
Place all ingredients in a plate . The heaps of numbers 2,3,4 should be of equal quantity.
Now, grind all the ingredients in a grinder placing ground fenugreek- chilies, jaggery, mango and coconut in that order.. ( It is always best to use a traditional grinding slab made of stone to bring out the right flavors and consistency but now a days an electric grinder will do. Make use to keep the paste coarse ) .
The order in which ingredients are added to any dish is very important to bring out the right taste.
Add warm water and salt while grinding.
Water is added according to the desired consistency.
Once the chutney is ready , take it out in a ceramic or glass bowl and serve.
Note : Never use steel or any other metallic utensil for keeping sour things.