Features of cooking coconut chutney, calorie content and chemical composition. Benefits and harms when consumed. What they eat with, recipes, interesting things about the sauce.
Coconut Chutney is an Indian cuisine sauce, the main ingredient of which is fresh coconut, dehydrated. Coconut flakes can also be used for its preparation. The taste can be sweet, sour, spicy or pungent. The color also varies. Most often it is white or creamy, but it is green - when herbs are added, and also orange - if it contains red pepper. The consistency also changes - from sour cream to pasty. The seasoning is more often served with tortillas, but it is also used to season rice, vegetables and poultry.
How is coconut chutney made?
The preparation of this type of sauce is significantly different from seasoning with other ingredients. Heat treatment is used extremely rarely and only in versions adapted for the European stomach. Vinegar is practically not used for cooking. Most coconut chutney recipes are roasted with spices, but sometimes the ingredients are used raw.
In addition to the main ingredient itself, coconut chutney includes a set of spices such as paprika, coriander, mustard, cumin, mint, ginger, and salt. Garlic and onions, almonds and peanuts, unripe mangoes and tomatoes, beets and carrots, tamarind and chana dal, cottage cheese or yogurt are also combined with the main component.
How to make coconut chutney:
- Unsweetened coconut sauce … All products are placed in the bowl of the food processor at the same time: 1 cup of coconut shavings, half of the onion (it should be cut into 4 parts beforehand), 1 tsp each. grated ginger root, lemon juice and chopped green chili, 1/4 cup low-fat salad yogurt, salt on the tip of a spoon. If the paste is very thick, the amount of yoghurt is increased. At 2 st. l. vegetable oil in a hot frying pan fry 0.5 tsp. mustard seed, 2 red pepper pods, chopped, 8 fresh curry leaves (can be substituted with 2 bay leaves). When the mustard seeds stop cracking, pour the paste from the blender into the pan, increase the heat to maximum and stir vigorously for 10 seconds. You can serve right away without waiting for it to cool down.
- Uncooked Coconut Chutney Recipe … A fresh, heavy coconut is cut, the juice is drained, and the pulp is cut into pieces. You should make 200 g of coconut cubes. Mixed with 1 tbsp. l. fresh ginger root and, rubbing with a pestle, add the same amount of finely chopped fresh coriander leaves, diluted with juice. It is convenient to use a food processor, but Indian chefs believe that the touch of metal negatively affects the taste of the finished dish. Add 3 pods of hot pepper without seeds to the ingredients, pour in 2 tbsp. l. lemon juice and salted to taste. If there is not enough liquid, and the seasoning turns out to be dry, dilute with low-fat yogurt. When preparing from dehydrated coconut flakes, all the ingredients are taken in the same quantities, only the coconut juice is replaced with yogurt or heavy cream.
- Indian coconut chutney … Fill the bowl of a food processor with half a glass of coconut pulp, 2 tbsp. l. pre-fried vat dahl (Indian yellow beans), 1 green chili, 2 cloves of garlic, 2 cm of ginger root. When grinding, dilute with coconut juice or water. Seasonings are fried separately, in peanut or mustard oil: 0.5 tsp each. mustard seed and urad dala (blue beans), cumin, a pinch of asafoetida, 8 curry leaves and a pod of red pepper. Spices are poured into the pan in the order described above. Once the mustard stops crunching, add the beans and cumin, and then the rest. When the leaves are crispy, the pan is removed from the heat and the contents are poured into the bowl of the food processor. Bring to a homogeneous consistency, adding coconut juice as needed.
- Orange chutney … A bowl of a food processor is filled with grated coconut - 0.35 cups, add 0.5 tbsp. l. pearl onions (pickled) or shallots, half sweet red pepper without partitions, paprika and ginger - 0.5 tbsp each. l, a little salt. Roasting is the same as in the previous recipe for making coconut chutney, only 0.5 tbsp is added to it. l. shallot. It is laid out after the mustard, fried until brown, and only then the beans and the rest are added. Roasting should be intense. Stir the stir-fry into the sauce and add 1 tbsp. l. coconut oil.
- Chutney sauce with carrots … Grind 200 g of fresh coconut, rub 1 large sweet carrot, smaller, cut 6 sheets of fresh curry. Spices are prepared - mustard seeds are fried in ghee oil. Pour all the ingredients into the bowl of a food processor, bring to a uniform consistency and add grated fresh ginger, 1 cm, 1 tbsp. l. lemon juice, 2 tsp. paprika. You do not need to boil.
- Herb Chutney Sauce Recipe … The main ingredients for the seasoning: 1 cup fresh coriander (the thick ends of the twigs are best cut off), 0.5 tbsp. coconut pulp (pre-decanted juice), 1 tbsp. l. cottage cheese and 0.5 tbsp. l. fried vat dal, 5 cloves of garlic. Grind until smooth, add 1 tbsp. l. granulated sugar, 1 chili pod and 1-2 mint leaves. A large amount of spices are not added to this composition. If the consistency is thick, you can dilute with sour cream or yogurt.
Coconut Chutney Tips:
- tamarind or sun-dried tomatoes will help to give sourness;
- to achieve tenderness, add yogurt or heavy cream, but add them before mixing with fried spices;
- despite the fact that tropical nuts are classified as desserts, berries are rarely added to the sauce, with the exception of grapes (or raisins);
- if coconut powder or shavings are used for cooking, the water or milk should be warmed up during dilution.
If you did not use heat treatment when preparing coconut chutney, you need to eat the seasoning within 24 hours. But also the boiled sauce is not stored in the refrigerator for more than 3 days.
Note! Whichever recipe is used, coconut seasoning is not prepared for the winter.
