Monday, March 31, 2014

Coriander Coconut Roasted Chutney

About Chutney:

Chutney (also transliterated chatney or chatni) is a family of condiments mainly associated with South Asian cuisine that usually contain some mixture of spice(s), vegetable(s), and/or fruit(s). There are many varieties of chutney.
Chutneys may be either wet or dry, and can have a coarse to a fine texture. The Indian word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. Several Indian languages use the word for fresh preparations only. A different wordachār (Hindiअचार) applies to preserves that often contain oil and are rarely sweet. Vinegarcitrustamarind, or lemon juice may be added as natural preservatives, or fermentation in the presence of salt may be used to create acid.
The name "chutney" covers a wide variety of foodstuffs. The common element which makes them all "chutneys" is that they are added to meals to add flavour; the best English "translation" of "chutney" is "relish". As such, they can be, and are, eaten with a wide variety of foods.
Traditionally, chutneys are ground with a mortar and pestle made of stone or an ammikkal (Tamil). Spices are added and ground, usually in a particular order; the wet paste thus made is sautéed in vegetable oil, usually gingelly (sesame) or groundnut (peanut) oil. Electric blenders or food processors can be used as labor-saving alternatives to stone grinding.
Chutneys can be made from almost any combination of vegetables, fruits, herbs and spices. Chutneys are usually grouped into sweet or hot forms; both forms usually contain spices, including chili, but differ by their main flavours. Chutney types and their preparations vary widely across Pakistan and India.
Types of chutneys:
American and European-style chutneys are usually fruit, vinegar and sugar, cooked down to a reduction, with added flavorings. These may include sugarsaltgarlictamarindonion, or ginger.
Spices commonly used in chutneys include fenugreekcoriandercumin and asafoetida (hing).


Coriander leaves – 1 bunch
Coconut gratings – 2 tbsp 
Bengal Gram Dhal - 1 tsp
Urad Dhal - 1 tsp
Asafotida - a pinch
Green chillies – 1 Nos
Fresh ginger - A small piece
Tamarind Paste – 1 tsp
Salt – ¾ teaspoon or as per taste
Oil - 2 teaspoons


Chop coriander leaves. Peel the skin from ginger and cut it into small pieces. Slit the green chillies.
In a kadai put one teaspoon oil and fry asafotida, bengal gram dhal and urad dhal till it turn golden brown. Remove. In the same kadai put one more teaspoon of oil and add  ginger and green chillies and fry for few seconds. Then add coconut gratings and fry till it is dry. Finally add chopped coriander leaves and fry for few seconds. Remove and cool it.
Mix all the fried dhals and other ingredients along with salt and tamarind. Grind it to a paste by adding little water.

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