Nariyal ki Chutney

 The original chutney of India (Hindi: chatni) was usually a relish made from fresh fruits and spices. During the colonial era the British took it home (along with curry dishes) to their Island, and thence to their other colonial possessions, including South Africa and the Caribbean Islands. During this long journey the concept changed, until the commercially made mango chutney 'Major Grey's chutney' became the British standard chutney. Major Grey is a probably mythical colonial British officer who loved curries and made his own chutney to accompany them (no one has a copyright on his name - anyone can use it). These commercially made cooked chutneys are still popular in Great Britain, and are usually made of fruit (usually mangos, apples or pears), onions and raisins simmered with vinegar, brown sugar and spices for about two hours.

 Chutneys are served with almost every meal in India, especially as relishes with curries, but also as sauces for hot dishes (especially meats). They can be fresh or cooked, and are made from a wide variety of ingredients. They range in flavor from sweet or sour, spicy or mild, or any combination of these; they can be thin or chunky and can be made with fruits or vegetables or both. Mangos,  apples, pears, tamarind, onions, lemon, tomato, raisins, coconut, vinegar, sugar, honey, citrus peel, garlic, ginger, mint, turmeric, cinnamon, cilantro, and hot chilies are some of the ingredients used. (Not all together!)

Cooked mango or papaya chutneys are common in the Caribbean, and chutneys are also widely used in South Africa. They have become increasingly popular in the U.S., especially with the rise in popularity of Caribbean curries.

 Coconut Chutney is a lightly spiced, nutty dip served as a popular side dish with Indian food. Absolutely EASY to make, this well-loved condiment is made by blending together tender grated coconut with green chillies and roasted gram lentils. 

 

This perfectly spiced chutney has a flitting hint of sweetness, and is served as an ideal accompaniment with Indian meals. What’s more, it can be easily adapted to many interesting flavors by changing just an ingredient or two, and each option is just as delicious!

How to make this simple but tasty chutney?

This basic white coconut chutney eaten with Idli or Dosa, needs just a handful of ingredients. Fresh grated coconut, roasted gram lentils or dalia, cumin seeds and fresh lemon juice are blend together with water to make a coarse paste. The ground chutney is then tempered with a tadka or seasoning, made by spluttering mustard seeds, white Urad dal and curry leaves in hot oil. 

I followed Papa Mummy's Kitchen's recipe and my simple chutney was yummy!

Ingredients:

1. Grated frozen coconut-1/2 cup 
2. Green chillies-4-5
3. Chana daliya ( I used roasted chana instead-1/2 tsp.
4. Ginger-1/2" piece
5. Lime-1/2
6. Red chilli-1 broken
7. Mustard seeds-1 tsp.
8. Urad dal-1/2 tsp.
   
9. Curry leaves-8-9
10. Asafoetida- pinch
    
11. Oil-2 tsp.
12. Salt

Procedure:

• With the help of water, blend coconut, chillies, ginger and chana daliya.
• heat oil in tadka pan and add mustard seeds and urad dal.
• When mustard seeds start spluttering, add curry leaves and broken red chillies.
• Add in chutney mixing lime juice and salt.
• Enjoy!
  

 

 Link......

Nariyal chutney