Coconut chutney Sentient Style
Coconut is a source of natural, healthy fiber. They use the whole coconut for many different dishes. South Indian coconut chutney for masala or plain dosa, idli is easy and quick. Blend all the ingredients or crush it in granite stone not always possible, but it tastes much better how chutney is made traditionally in South India. Fresh curry leaves, chana dal roasted, roasted cumin seeds, grated fresh ginger, black mustard seeds.
Truly one of my favorite cultural fusion sauces goes so well with French galette, Mexican taco, Venezuelan arepa, salads, topping, and of course inseparable to Southern Indian dosa.
Curry Leaves is a fresh herb obtained from a tree that grows like neem trees (Margosa Indica). It has an uncommon flavor and hard to describe the taste of curry leaves; they have an astringent taste yet, mildly bittersweet, pungent aroma. In the heat of cooking, the leaves will yield a nutty aroma and slight notes of citrus and anise flavor. Don’t miss the opportunity; make these amazing recipes and delight your friends and family with sentient coconut chutney.
Nutritional Benefits: Coconuts are rich in medium-chain triglycerides that contribute to coconut's calorie count. In fact, for every one ounce of coconut, you have 18g of fat and a total of 187 calories. It also has a high fiber content that is both satiating and also aids digestion. Additionally, coconut contains vitamin B6, lauric acid, zinc, magnesium, selenium, and copper that increase the level of good cholesterol (HDL cholesterol). However, it is important to note that it also increases the level of bad cholesterol (LDL cholesterol) though in small amounts. It would be best if you, therefore, consumed coconuts in moderation. In addition, coconut water is an amazing source of potassium, which helps balance the sodium levels in your body and also helps control your blood pressure levels.
- 1 /2 cup water
- 1 tsp salt
- 1 small green chili
- 1 coconut with skin
- 1 cup celery, chopped
- 1 tbsp rose peppers
- 2 tbsp sesame oil
- 1 tbsp black mustard seeds
- 1 tbsp fresh curry leaves, chopped
Cut the coconut into two pieces and extract the flesh.
Add the coconut flesh to a blender; add in water and blend until the coconut is finely chopped.
Add in salt, green chili, celery, and blend at slow speed to have a good mix.
Add sesame oil to a pan and sauté in mustard seeds, black pepper, and curry leaves for about 5 minutes.
Pour sauteed mix into the coconut mixture and mix until well combined.
You can serve this with pancakes or dosa.
Coconut chutney also goes well with salads.
20.3g Saturated fat
You can also use coriander, salsa, basil, or any other herb. It's best to use fresh curry leaves as it has an incredibly unique fragrance to the chutney.