Coconut chutney Sentient Style
Coconut is a source of natural, healthy fibre. The whole coconut can be used 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 taste much better. How chutney is made traditionally in South India. Fresh curry leaves, chana dal roasted, the pulp of tamarind or paste, roasted cumin seeds, grated fresh ginger, black mustard seeds.
- 1 /2 water
- 1 teaspoon salt
- 1 small green chilli
- 1 coconut with skin
- 1 cup of chopped celery
- 1 tablespoon rose peppers
- 2 tablespoon clear sesame oil
- 1 tablespoon black mustard seeds
- 1 tablespoon fresh curry leaves or dry
Cut the coconut into small pieces to facilitate the blending of coconut as fine as possible using the blender.
Add all the ingredients and blend until a smooth paste.
In a pan sauté in sesame oil, mustard seeds, black pepper, curry leaves and pour the mix to the coconut chutney.
You can serve this with pancakes or dosa as called in India. Chutney goes well with salads as well.
It's best to use fresh curry leaves as it has an incredibly unique fragrance to the chutney.
You can also use coriander, salasa, basil or any other herb