“Coconut- Garlic Chutney” … any type of chutney served with idly, dosa, vadas, goli bajo, oondi, bajia, chettambado, parathas etc. tastes awesome and it has always been a part of breakfast item in GSB Konkani Saraswat homes … It is always a pleasure to dunk dosa/ idly pieces into chutney and savor the bites … here is a simple chutney with the goodness of garlic/ losun, that tastes awesome served with any of the dishes mentioned above … try it, it’s Yummilicious …
** South Indians are partial towards Coconut Chutney and is a must to be served along with idly, dosa, vadas, goli bajo, oondi, bajia, chettambado etc. It is always a pleasure to dunk dosa or idly etc. into the freshly prepared coconut chutney and savor the bites. There are so many variations in the preparation of chutney be it wet or in powder form and each one has their own method and recipe of preparing the same. I have written a lot about the importance coconut chutney which many in their ignorance have tarnished it badly over decades labeling it to be the cause of increase in cholesterol levels etc.
** It is only recently that nutritionist have begun endorsing it’s health benefits and people have begun using it. I always wonder why one listens to rumors instead of our own ancestors who not only relished it on daily basis but also remained fit as a fiddle. I do agree the workload then and now differs but we can cut down on quantity instead of completely forgoing the same. I have already blogged many variations of chutney to which I am sharing a common link at the bottom of this recipe. Please do browse through in leisure and try them out as is your family preference and enjoy a healthy life.
** Here is my simple recipe for “Coconut- Garlic Chutney” … my style …
** Ingredients :
Coconut/ Nariyal/ Soyi : 1 cup freshly grated white part of the coconut only.
Green Chillies/ Hari Mirchi/ Tarni Mirsanga : 4-5 cut to pieces.
Garlic/ Losun/ Lehsun/ Bellulli : 2-3 cloves only.
Tamarind/ Chinchama/ Imly : Just a small pinch.
Salt/ Namak/ Meeta : to taste.
** For Tempering/ Seasoning/ Tadka/ Pannaka :
Urad Dal/ Black Gram Dal : ½ tsp
Mustard Seeds/ Rai/ Sasam : 1/2 tsp
Curry Leaves/ Kadipatta/ Karbevu : 5-7 fresh leaves
Dry Red Chilly/ Sukki Mirsanga/ Sukhi Mirchi : 1-2
Coconut Oil/ Narlel Tela/ Nariyal Tel : 1 tsp.
** Peel off the outer skin of garlic and chop them roughly to pieces. Also, chop green chillies into small pieces so that it gets ground well.
** Note : I have used the less spicy variety of green chillies. If you are using spicy one’s reduce the amount of chillies depending upon your spice level. Again, use just minimum garlic for this chutney as we just need to flavor it and as in case of excess the chutney turns too strong in taste and definitely will not be liked to relish.
** Add chopped green chillies, garlic into a mixer grinder along with freshly grated coconut and tamarind and grind to a very smooth paste with very little water. Do not add in much water in one go while grinding or you not get the correct texture; just keep adding on little by little sparingly as you grind and as the need arises.
** The chutney should be ground into a very even and smooth texture. When done remove the paste into a bowl. Add some water into the mixer, mix well with remnants, and add to the chutney. Add salt to taste and mix well. Check the thickness of the chutney and add water accordingly to bring to desired serving texture.
** For Tempering/ Seasoning/ Tadka/ Pannaka : Heat coconut oil in a small pan, when hot, lower the heat and add urad dal, when color changes slightly, immediately add mustard seeds and when they begin to splutter add curry leaves and dry red chilly cut to piece. Fry for a few seconds, remove and pour over chutney. Cover with a lid immediately and let rest for 5-10 minutes for flavors to be infused and its done.
** Note : Using coconut oil is optional and you can use any edible oil of your choice though I would suggest you do try coconut oil, its aromatic and healthy too. Again, you may skip seasoning if not desired as many do, I myself sometimes add tempering and sometimes do not specially for coriander chutney. However, having said that tempering chutney does impart awesome flavor and my hubby loves it, so at times I do.
** “Coconut- Garlic Chutney” is done and ready to be served. Tastes best freshly prepared and served with idly, dosa, vadas, goli bajo, oondi, bajia, chettambado, parathas etc. This chutney is preferable to be prepared fresh as it does not taste good on storing unlike other chutney that can be stored in fridge for 2 days. So prepare only that much how much is required and enjoy them with your family and friends.
** I am sharing a common link to all “Chutney” recipes shared in the Blog before, you may browse through in leisure and try any, as they all taste wonderful. In case of query you can always drop in a word in comment section … Thank you ….
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