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Sorrel Leaves And Coconut Chutney

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Sorrel Leaves And Coconut Chutney Recipe, Chutney, How To Make Sorrel Leaves And Coconut Chutney Recipe

Sorrel Leaves And Coconut Chutney is a famous chutney in the state of Andhra Pradesh. Sorrel has a naturally sour taste. Combination with coconut gives excellent taste and chana dal gives crunchy texture to chutney.

In Southern states of India such as Tamilnadu, Andhra Pradesh, Karnataka and Kerala, no breakfast is completed without having the coconut chutney which is a must complement for most of the South Indian dishes whether it is idli (steamed rice-lentil cakes), dosa (rice-lentil crepes) and even Ven Pongal/ Khara Pongal (rice-lentil risotto) or upma (semolina savory pudding).

 

Coconut chutney is one such natural and fresh raw... Read More..

About Recipe

?Gongura pachadi, Pulicha Keerai karathuvaiyal, Mestapat Chatni

How to make Sorrel Leaves And Coconut Chutney

(42 ratings)
2 reviews so far
Prep time
5 mins
Cook time
3 mins
Total time
8 mins
Sorrel Leaves And Coconut Chutney
Author : Vahchef
Main Ingredient : Sorrel leaves
Servings : 6 persons
Published date : March 18, 2019


Ingredients used in Sorrel Leaves And Coconut Chutney
• Oil - 1 teaspoons.
• Sorrel leaves - 2 bunch.
• Green chillies - 4-5 numbers.
• Garlic - 5-6 numbers.
• Fresh coconut (pieces) - 1 cup.
• Salt - to taste.
Method:
  • Heat oil in a pan, add sorrel leaves, green chillies, garlic and saute it for one minute.
  • Take a mix jar, add fresh coconut and blend into coarsely, later add above sorrel mixture, salt and blend it again.

Now sorrel leaves and coconut chutney is ready to serve.






Cooking with images Sorrel leaves , Sorrel leaves , Pandi catni





Articles


In Southern states of India such as Tamilnadu, Andhra Pradesh, Karnataka and Kerala, no breakfast is completed without having the coconut chutney which is a must complement for most of the South Indian dishes whether it is idli (steamed rice-lentil cakes), dosa (rice-lentil crepes) and even Ven Pongal/ Khara Pongal (rice-lentil risotto) or upma (semolina savory pudding).

 

Coconut chutney is one such natural and fresh raw food which taste incredibly fantastic when prepared with couple of right spices and ingredients. Coconut chutney made with fresh coconut, lentils, subtly spiced with green chilies and tempered with fresh curry leaves giving a calming pure essence and is the ideal complement for South Indian dishes.

 

It's a wonderful example of tradition, health, nutrition and raw cuisine. Chutney are often wet having a coarse to fine texture. In past times, chutneys were ground using a mortar and pestle made of stone or an ammikkal (Tamil). These days, electric blenders replace the stone implements. Several spices are added and ground, normally in a particular order; the wet paste is then tempered with seasoning in vegetable oil, gingerly or groundnut oil.

 

Variations of Coconut chutney:

There are lots of variations of chutney using coconut:

 

Spicy Coconut Chutney is hot and spicy and uses nominal ingredients. Chutney is not tempered and so the taste is different than the coconut chutney that is tempered. there is also a hint of cardamom in this chutney.

 

Red Coconut Chutney is mildly spiced and hot by using less red chilies. If you want a more reddish color in the chutney, then you can add Kashmiri red chilies. they aren't that much hot and there will be a good natural red coloring to the food.

 

Garlic Coconut Chutney made with the use of coconut, garlic, green chilies and then tempered with spices for more flavoring.

 

Coriander Coconut Chutney can also use for as spread while making kati rolls. add coriander to the process of coconut chutney and delicious chutney will get ready.

 

Apart of these varieties there are more variations such as pudina coconut chutney, tangy coconut chutney, Raw mango coconut chutney, coconut capsicum chutney, carrot coconut chutney, white coconut chutney etc.

 

Nutritional benefit of coconut chutney:

You will find 50 calories in 1 tablespoon of Coconut Chutney. In which 81% fat, 15% carb, 4% protein



 

Comments & Reviews

 

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Recent comments

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Le Ricette dell'Amore Vero Posted on Fri Feb 05 2016

Hi, dear! Compliments :)?

Reply 0 - Replies
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Ramesh Balan Posted on Sat Jun 25 2016

gongura chutney too good and actually we learned from Andhra tasty, can be had with rice, or with dosa, roti too. My brother here makes at times. ramesh?

Reply 0 - Replies

 


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