Coconut Chutney | Glutenfreewhisk
Coconut chutney has become a regular at my home and every time I make coconut chutney it tastes different. I guess that's the beauty of coconut chutney recipe, you can have your own version of it. Maybe that's why every place you eat south Indian food the coconut chutney is different in taste, texture and even the consistency.
This version that I am sharing today is simple yet refreshing. Also, the green color that it gets from mint and coriander is just beautiful. I prefer my coconut chutney to be a fine paste and thick in consistency, not runny. I also have another version of coconut chutney that is a regular at my home as well, and this one I keep it chunky and it is delicious in every way. It is coconut chutney, but I like to call it as coconut chutney with roasted chana. Both the coconut chutney recipes are just amazing and a must try.
In a lot of north Indian restaurants serving south Indian food they add peanuts in their coconut chutney, and I simply don't like it. As people allergic or intolerant to peanuts have to remove it altogether from their meals and allergies or intolerances in India are not taken seriously or laughed off. Eating at home seems a better option when the clarity of ingredients is an issue in many places, I always make my coconut chutney without peanuts and honestly it makes no difference at all.
You can read about my recipe of coconut chutney with roasted chana as well. But this coconut chutney recipe is with mint and coriander, is so refreshing that you will end up making it again and again. I have started making my own dosa batter at home and my own bottle full of podi masala and samabar masala. It is just the best thing you can do, that is choose clean homemade food and choose your health and ingredients.
Do check the recipes for both podi masala and sambar masala for all those who don't want to eat spicy food but tasty food. Because there are Indian people who love mild spices, not everyone eats spicy food. And for all those people you will enjoy my recipes. Indulge.
INGREDIENTS -
Almost half fresh coconut, chopped
Handful of Coriander & Mint leaves
1 inch Ginger, chopped
1 Green chilly
Salt, to taste
1 tsp brown sugar
Water
A mint spring for garnish
METHOD -
1. Take all the ingredients in a blender jar and blend to a fine paste. Add water as per requirement. It will take around 1 cup water or more of you want your consistency to be a little thin.
2. I keep my coconut chutney consistency to the thicker side. Serve it fresh garnishing with a spring of mint.
Note: While adding chopped coriander and mint leaves make sure you are adding more coriander than mint as excessive mint can give bitter taste.
To get the fine chutney texture use the Pigeon by Stovekraft quick blend with 3 jars and trust me this is the best product that I have bought recently.
Check the full recipe on YouTube (Gluten_free_whisk) - Coconut chutney recipe
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| Coconut Chutney | Glutenfreewhisk |
