Chutney

Contents


Notes


Kerala Style Coconut Chutney (Vella Chammanthi Curry)

Ingredients

  • Blended mixture
    • 1 cup dried grated/shredded coconut
    • 1/2 cup warm water (for rehydrating dried coconut)
    • 2 shallots, diced, blanched
    • 1" ginger root, diced
    • 1-2 green chilies, diced, to taste
    • 3/4 cup water (more or less to taste)
    • 1/8 tsp salt (more or less to taste)
  • Tempering
    • 2 tbsp coconut (or vegetable) oil, to taste
    • 1/2 tsp mustard seeds (yellow or brown)
    • 1/2 tsp split urad dal
    • 3 shallots (or small onion), minced
    • 2 dried red chilies
    • few curry leaves, to taste

Directions

  1. Rehydrate dried coconut with 1/2 cup warm water. Let sit for 10 mins, then drian.
  2. Blend coconut, ginger, diced shallots, green chilli, water, and salt into a paste. Transfer it into a bowl.
  3. Make tempering. Heat oil in a frying pan, pop mustard seeds and urad dal. Then add shallots, red chili and curry leaves. Saute until crispy and golden brown.
  4. Pour tempering into chutney and mix well.

Mint Coconut Chutney (Puthina Thenga Chammanthi)

Ingredients

  • Blended mixture
    • 1/2 cup fresh mint leaves
    • 1/4 cup fresh coconut, grated
    • 1 shallot (or small onion), diced
    • 1" ginger root, diced
    • 4-5 green chilies, diced, to taste
    • 1 tbsp tamarind juice
    • 1/2 tsp salt, to taste
    • water, to taste
  • Tempering
    • 1 tbsp coconut (or vegetable) oil, to taste
    • 1/4 tsp mustard seeds (yellow or brown)
    • 1/4 tsp whole urad dal
    • 1 shallots (or small onion), minced
    • 2 dried red chilies

Directions

  1. Blend coconut, shallots, ginger, chilies, and tamarind into a paste. Blend in the mint leaves, salt (to taste), and water (adding enough to reach your desired consistency).
  2. Make tempering. Heat oil in a frying pan and pop mustard seeds Then add urad dal, shallots, red chili. Saute until golden brown.
  3. Pour tempering into chutney and mix well.

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