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Sweet Coconut Chutney

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Sweet Coconut Chutney Recipe, Nariyal, How To Make Sweet Coconut Chutney Recipe

Coconut chutney is to south indians what green and sweet chutneys are to the north. It is served almost every day as a part of the breakfast.

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

Kobbari, Thengai, Narkel

How to make SWEET COCONUT CHUTNEY

(10 ratings)
0 reviews so far
Prep time
5 mins
Cook time
5 mins
Total time
10 mins
SWEET COCONUT CHUTNEY
Author : Vahchef
Main Ingredient : Coconut
Servings : 4 persons
Published date : December 19, 2018


Ingredients used in SWEET COCONUT CHUTNEY
• Cashew nut - 5 numbers.
• Sugar - 2-3 teaspoons.
• Coconut(grated) - 1 cup.
• Salt - 2 pinch.
Method:
  • Take a mixie jar and add cashew nut, sugar, grated coconut, salt and blend into paste.

Now tasty sweet coconut chutney is ready to serve with dosa.






Cooking with images Naral, Thengini kai





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



 

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