Coconut chutney Sentient Style
Coconut is a source of natural, healthy fiber. They use the whole coconut for many different dishes. This is an easy, quick recipe for South Indian coconut chutney taken with masala dosa, plain dosa, or idli. Blend all the ingredients (or crush it in granite grinding stone. Though not always possible, it tastes much better and is how chutney is made traditionally in South India.) Add fresh curry leaves, chana dal roasted, roasted cumin seeds, grated fresh ginger, and 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 from Southern Indian dosa.
Curry Leaves are a fresh herb obtained from a tree that grows like neem trees (Margosa Indica). It is hard to describe the taste of curry leaves as it has a distinctive flavor; they have an astringent taste yet, a mildly bittersweet, pungent aroma. In the cooking heat, the leaves will yield a nutty aroma with slight notes of citrus and anise flavor. So take advantage of the opportunity; make these fantastic 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 ounce of coconut, you have 18g of fat and 187 calories. It also has a high fiber content that is both satiating and aids digestion. Additionally, coconut contains vitamin B6, lauric acid, zinc, magnesium, selenium, and copper, increasing good cholesterol (HDL cholesterol). However, it is essential to note that it also increases the level of bad cholesterol (LDL cholesterol) in small amounts. It would be best if you 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 the water and blend until the coconut is finely chopped.
Add salt, green chili, and celery, and mix slowly until you have a smooth paste.
Add sesame oil to a pan and sauté in mustard seeds, black pepper, and curry leaves for about 5 minutes.
Pour this 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.