“Spicy Coriander Leaves- Fresh Turmeric Root- Coconut Chutney (Yummy Sandwich Chutney)” … A delicious aromatic chutney that tastes great as a sandwich spread with the added goodness of fresh turmeric root/ tarne Haldi mande … You can serve it with dosa, Idly or roti too … Yummilicious …
** Once again, I bring another healthy aromatic delicious chutney for all my friends here which was tried in my kitchen with addition of fresh turmeric roots/Amba Haldi/ Tarne Haldi Mande. Been a long time since I prepared any new type of chutney and this one is sure to be a hit with many of you if you love relishing chutney in a liberal spread on sandwiches, toasts, Idly, dosa, roti etc. There is nothing more heartwarming than a platter of good healthy food placed before you when you are really hungry, but at the same time want to fill up on good food. Fresh turmeric roots top the list of good ingredients to be added on for health benefits as it has anti inflammatory properties along with many more health boosters. Come winter season and fresh turmeric roots are available in plenty, while many use it abundantly in preparation of pickle, which actually I too do, but there are many more dishes which can be prepared using the same which definitely will be a good addition regarding health benefits. If you do not want to try out new dishes, just add in a little bit of the same to your daily diet and half the job is done. Like while preparing curries, pulav, bhaji etc. just grate a small piece and add on, you will not only get a good colour for your dish, but it will also be turnover of a good health one.
** Remember there is nothing like healthy home cooked meal for your family and children. These are small habits that you should be formed for yourself and for your family and trust me it will work wonders in the long run. You will not only be making your offspring eat healthy but will be setting a tradition of it and I am sure your children will continue and so will generations to come. I will not run more into details about the fresh turmeric root which is known as Amba Haldi, Haldi Mande (in Konkani), just check out on net and it is all there for you to read. Moving on to the preparation and storing of chutney, I would like to mention here that you can always prepare and store them in small stainless steel container in freezer for few days, thaw them and relish as desired. Well, off course I would always suggest preparing fresh chutney and serving the same whenever possible as that is the best for health and for all, but with modern day lifestyle, it becomes a little bit difficult to do so as we are all juggling between home, office, shopping and travelling. So a little bit of forethought and preparing things in advance is not so harmful in my point of view. It is definitely better than having something from stores or hotels, as there you never know what you are actually being served.
** As for me, I have mentioned before too that chutney is indeed a very useful side dish and I always store it in fridge, as it comes on very handy and easy to cook up a fast sandwich or so when needed. I am sure many of you prepare the same and keep it handy too. What with children around demanding food often as they are always hungry and will resort to packed foods if not given something home cooked. There are so many variations in the preparation of chutney that each one has their own method and recipe of preparing the same. We South Indians are very partial and our love for coconut is very well known. Most of our dishes are made using this versatile ingredient and it won’t be out of way if I say we cannot live without coconut. A little amount of freshly grated coconut goes a long way. Frankly chutney is something we cannot think of without the addition of freshly grated coconut init. Over period of time due to health reasons as coconuts are considered bad for cholesterol levels in higher consumption, many have cut down on the liberal usage of them, so have I. However, as I mentioned a little bit of it added not only gives bulk to the chutney but also gives it smoother texture while spreading of bread, and an awesome taste too.
** Here is a different recipe, my very own variation of coriander chutney made using coconut, curry leaves, ginger, garlic, green chillies, lemon etc. while the most important ingredient added on is fresh turmeric root. A lovely Spicy Chutney that’s a good spread for sandwiches. Addition of a handful curry leaves not only adds on to flavour but also increases the health benefits of this chutney, so always remember to do so in case of green chutney’s. Again, I must mention here that addition of raisins ie dried grapes/sukkale draksha is optional and you can leave it out, but trust me it is the best source of Iron and good to be added on to chutney while grinding so that we eat healthy. It also gives a slight sweetish taste and makes the chutney that much more appealing. However, if you do not like, you can leave it too, but do give it a try once and decide for yourself, I am sure you will agree with me and add them on henceforth while preparing chutney. Do try out different types of chutney shared in the blog and enjoy good food with your family and friends. There is nothing like simple healthy home cooked food served with love and care. I am sharing a common link to all the chutney dishes in blog at the bottom of this recipe, do go through the same and give a try at different methods.
** Here is my simple method of preparing “Spicy Coriander Leaves- Fresh Turmeric Root- Coconut Chutney (Yummy Sandwich Chutney)” …. My Style …
** Ingredients :
Coriander/Kothimbir/Dhania Leaves : 3 cups - only leaves.
Pudina / Mint Leaves : ½ cup - only leaves.
Coconut/Soyi/Nariyal : ½ cup freshly grated.
Raisins/Dried Grapes/Sukkile Draksha : handful.
Green Chillies/Tarni Mirsanga/Hirvi Mirchi : 8-10 less spicy one’s
Curry Leaves/Karbevu/Kadipatta : 8-10 fresh leaves.
Ginger/Alle’/Adrak : 1 inch piece cut into small piece
Fresh Turmeric Root/Kacchi Hali/Amba Haldi/Tarne Haldi Mande :2x 3 inch piece grated.
Garlic/Losun/Lehsun : 12-15 large sized peeled and chopped.
Lemon/Nimboo/Limbiyo : Juice of one large sized
Salt to taste/Namak Swad anusar : I have added Kala Namak.
** Pick, clean, wash coriander leaves and pudina leaves. Put it in a colander to drain off all excess water. You can use tender stalks of coriander leaves too. Once drained, chop them into pieces and keep it ready aside.
** Wash and let drain the curry leaves too. Wash, wipe dry and chop turmeric root, ginger and garlic to fine piece. Chop the green chillies into small pieces. I have used the less spicy variety of green chillies. If you are using spicy one’s reduce the amount of chillies. The amount of addition of green chillies is exclusively upto the individual taste. Plus or minus as per individual liking.
** Add the chopped coriander leaves, pudina leaves, curry leaves, turmeric root, ginger, garlic, green chillies into a mixer grinder. Add in the freshly grated coconut, cleaned and wiped dry raisins and salt to taste (I have used Kala Namak, you can use any). Now add about ½ cup of water and grind all the ingredients to a smooth paste.
** The chutney should be ground really smooth. Remove and pour the chutney in a air tight box. Add in freshly squeezed juice of one large sized lemon and mix well. If you find that the chutney is too thick you can add some water and mix it properly. I always keep the chutney thicker in texture and add in water as required to only that much how much I will be using at the moment.
** “Spicy Coriander Leaves-Fresh Turmeric Root-Coconut Chutney (Yummy Sandwich Chutney)” is done and ready to be served with any dish of your choice. Goes very well if just applied over grilled bread slices or toast too. Store the chutney immediately in the fridge. Remains good for about 2 ~ 3 days. Just bring in to room temperature for serving. Enjoy the chutney with any dish of your choice.
** Though this chutney tastes great for sandwiches, it equally tastes good when served with Idly, Dosa or Roti too. Another best accompaniment for this chutney is either cutlet or samosas. I had prepared this for sandwich but then next day relished it with beetroot cutlets and it was simply scrumptious. You can also serve it with our own Golibojos and I am sure they will also taste great.
** Note : Do not add the lower grated portion coconut near to the shell. Always use only the topmost fresh white portion for preparing of chutney as using only white portion will retain the chutney color and the taste too.
** Note : Do not use too much of lemon juice, also check out the tartness of the same before adding on to the chutney, I have added one whole lemon juice here, but do use your judgment. You can also use tamarind in place of lemon, but remember to add, just a small marble sized ball along with coconut while grinding.
** Note: You can increase or decrease the number of green chillies depending upon individual spice level. You can also add a few red Kashmiri chillies or any other dried red chillies instead of green chillies or you can add them both in equal amounts to, just remember to add them while grinding the chutney.
** Note : There are many who do not eat garlic or prefer to avoid it on certain days, in which case you can leave it out without any hesitation. The chutney tastes equally good, though in my home I always add garlic as it has properties that are good for heart functioning.
** There are many more “Chutney” Recipes in my Blog, do go through the common link shared below and try out that which you would like to relish with your family and friends …
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible.
** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 23 K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" Thank You.
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