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Monday, October 22, 2012

Basic Coconut Chutney

Pan polay ani chetni (Rice crepes/Neer Dosa & Coconut Chutney) is probably the most popular and humblest on the Mangalorean breakfast menu. Since I completely love a hearty breakfast I prefer to have a typical South Indian breakfast and the Neer Dosa makes it to the breakfast table almost every week.


Among the host of chutneys that South Indians can rustle up in a jiffy, the coconut chutney seems to be the most common one. Just a blend of freshly grated coconut, chillies, tamarind/raw mango/lime juice, onion and ginger makes for a delicious accompaniment to a variety of idlis or dosas. 

You can use this chutney as a spread for your sandwiches and pep up the colour a bit by adding fresh coriander and/or mint leaves. If you wish you can season this chutney with mustard and curry leaves or a couple of slightly bruised garlic flakes. 

The thick version of this chutney is called as 'gatti chutney' in Kannada where 'gatti' means 'hard', however you can dilute the chutney a bit and then add the seasoning to make it slightly flowing in consistency. Enjoy it the way you like!


Basic Coconut Chutney
Prep time: 5 mins | Cook time: Nil | Serves 2-3

You Need:
  • 3/4 th cup grated coconut (only the white flesh)
  • 1 small onion (or 1/2 a medium sized one) chopped
  • 1 inch piece ginger chopped
  • 2 green chillies
  • 1 tbsp raw mango 
  • 1 small piece (1/4 tsp) of tamarind (optional)
  • 3-4 curry leaves/karipatta (optional)
  • salt to taste
Method:
Grind all the ingredients with very little water to yield a thick coarse paste (don't grind it too fine). Transfer into a bowl & serve.

Notes:
1. 1 tbsp raw mango is about 1 slice of a lemon sized raw mango - adjust to taste especially if you intend using the tamarind as well.
2. Instead of the curry leaves you may use mint leaves (approx 1 tbsp) or use both for an added flavour.

4 comments:

  1. Can have this chutney with anything..Yummy.

    ReplyDelete
  2. This comment has been removed by a blog administrator.

    ReplyDelete
  3. wow yummy..first time here..
    happy to follow u...
    glad if u do the same..

    http://subhieskitchen.blogspot.co.uk/

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)

Monday, October 22, 2012

Basic Coconut Chutney

Pan polay ani chetni (Rice crepes/Neer Dosa & Coconut Chutney) is probably the most popular and humblest on the Mangalorean breakfast menu. Since I completely love a hearty breakfast I prefer to have a typical South Indian breakfast and the Neer Dosa makes it to the breakfast table almost every week.


Among the host of chutneys that South Indians can rustle up in a jiffy, the coconut chutney seems to be the most common one. Just a blend of freshly grated coconut, chillies, tamarind/raw mango/lime juice, onion and ginger makes for a delicious accompaniment to a variety of idlis or dosas. 

You can use this chutney as a spread for your sandwiches and pep up the colour a bit by adding fresh coriander and/or mint leaves. If you wish you can season this chutney with mustard and curry leaves or a couple of slightly bruised garlic flakes. 

The thick version of this chutney is called as 'gatti chutney' in Kannada where 'gatti' means 'hard', however you can dilute the chutney a bit and then add the seasoning to make it slightly flowing in consistency. Enjoy it the way you like!


Basic Coconut Chutney
Prep time: 5 mins | Cook time: Nil | Serves 2-3

You Need:
  • 3/4 th cup grated coconut (only the white flesh)
  • 1 small onion (or 1/2 a medium sized one) chopped
  • 1 inch piece ginger chopped
  • 2 green chillies
  • 1 tbsp raw mango 
  • 1 small piece (1/4 tsp) of tamarind (optional)
  • 3-4 curry leaves/karipatta (optional)
  • salt to taste
Method:
Grind all the ingredients with very little water to yield a thick coarse paste (don't grind it too fine). Transfer into a bowl & serve.

Notes:
1. 1 tbsp raw mango is about 1 slice of a lemon sized raw mango - adjust to taste especially if you intend using the tamarind as well.
2. Instead of the curry leaves you may use mint leaves (approx 1 tbsp) or use both for an added flavour.

4 comments:

  1. Can have this chutney with anything..Yummy.

    ReplyDelete
  2. This comment has been removed by a blog administrator.

    ReplyDelete
  3. wow yummy..first time here..
    happy to follow u...
    glad if u do the same..

    http://subhieskitchen.blogspot.co.uk/

    ReplyDelete

I'd love to hear what you have to say about this post!

If you are unable to post a comment, please write to me at ruchikrandhap@gmail.com

Last but not the least, my name is Shireen & not Ruchik :-)