Friday, August 25, 2023

Coconut Chutney

Coconut Chutney is one of the most popular side dish made by grinding coconut and blending it with tempered spices & curry leaves. Coconut Chutney is a soulful accompaniment for Idli, Dosa, Vada and lot more tiffin items. Coconut Chutney Recipe with step by step pictures and video.

coconut chutney

Coconut Chutney is a sidedish for Idli, dosa, pongal, vada, oothapam etc. I have given both home style & hotel style variations here in this post. It is called thengai chutney in tamil and nariyal ka chutney in Hindi both translate to coconut chutney in their corresponding languages.

About Coconut Chutney

Coconut Chutney is a day in and a day out dish that is made at least thrice every week in South India. Partnered with sambar they make a great combo for idli, dosa, vada, etc. It is absolutely easy to make and a good dish for cooking beginners.

One of my close friend has a weird way of selecting hotels – yes – she will not go to hotels which does not serve chutney and will prefer hotels that serve two or more types of chutney along with sambar and podi.

Coconut Chutney – Who let the coconuts out?

Coconut Chutney could be made in 5 minutes if the coconut is ready for use – either in grated form or in cut pieces form. Getting the coconuts out from the shell is the toughest part in the making of this chutney. We can get the coconuts grated either manually with a serrated knife fixed to board or with the help of grinder with coconut scraper accessories.

Grating / serrating knife fixed to board is called Nariyal Khuruchni, Boti in Bengali, Thuruvamanai in Tamil, Kathipeeta in Telugu, Vili in Marathi – is still used in homes for serrating coconut, cutting vegetables in many parts of the country.

Grated coconuts gets mixed well with dal & spices and gives a good crunchy feel to chutney. If we do not have access to scraper, coconut could be cut and use. It is lot more easy when we use coconut splitter / peeler / scraper / chipper knife to remove the coconut flesh from the shell. If we do not have access to grating or cutting we can buy grated coconut from supermarket.

Coconut Chutney Ingredients

  • Coconut : Fresh grated coconut is recommended for this recipe though we can use desiccated coconut, grated coconut available in the super markets as well when fresh coconut is not available.Scrap the white fleshy part of coconut without brown part for better taste.
  • Oil : Use regular cooking oil (refined sunflower / groundnut / sesame) for making coconut chutney. If you like the aroma of coconut oil, go for it.
  • Tempering : A simple temering with mustard seeds, urad dal and curry leaves is made for coconut chutney. However you can add red chillies too.
coconut chutney ingredients

Selecting coconuts for coconut chutney : Select coconuts which weighs proportionately to their size or which is heavier. Heavier coconuts mean fresh and it is ideal for cooking. Coconut which are underweight might have become dry and the yield & taste may not be much. Coconut water sloshing sound should be heard when you shake it. Store coconut with eyes of the coconut facing upwards as they tend to breathe with it and shelf life will be more.

Find below the tools for crack opening coconut and scrpaping it. The first one is aruvamanai as we call it in tamil used for scrapping / grating coconut manually the middle small one is the grinder attachment for grating coconut and the long stick is the one used for crack opening the coconut shell and cutting coconut into pieces.

Coconut scrapper and cutting tool

Coconut Chutney Variations

Coconut Chilli Chutney

Red Chilli Coconut Chutney – To a mixer add these and grind to a coarse paste.

1/2 cup coconut, 1/4 inch piece ginger,
1 teaspoon tamarind, 2 small red chillies
salt to taste and water as needed

Heat 1 teaspoon oil in a pan – add 1/2 teaspoon mustard seeds let it splutter then add 1/2 teaspoon urad dal and roast till golden. Then add curry leaves, transfer this tadka to the chutney and mix well.


Ginger Chutney

Ginger Coconut Chutney – To a mixer add these and grind to a coarse paste.

1/2 cup coconut
1/4 inch piece ginger
1 teaspoon tamarind
2 small red chillies
salt to taste
water as needed

Heat 1 teaspoon oil – add 1/2 teaspoon mustard seeds let it splutter then add 1/2 teaspoon urad dal and roast till golden. Then add curry leaves, transfer this tadka to the chutney and mix well.

Coconut Chutney Recipe – 2 Methods

I have given 2 methods of making this chutney – home style and hotel style. Enjoy both the style and continue cooking the style you like the most! Also see variation section to experiment varieties of coconut chutney & make your day!

  • Home style : This version is a simple everyday chutney which uses just basic ingredients. This is the version I make often to accompany with tiffin items.
  • Hotel style : This hotel ctyle coconut chutney ues cashews for makeing it more white in color and rich in taste too.

Coconut Chutney Forms

Coconut Chutney is made as solid mass (ketti chutney in tamil) at homes without adding water so that it is easy to pack with Idli for train & bus journeys. Similarly the mass coconut chutney is a great side for vada, bajji, bonda and variety rice(heavenly tasty combo)like lemon rice, tamarind rice, mint rice, curry leaf rice as well. Mass thick chutney is usually made with 2 more green chillies or with mint so that it is spicy & flavourful.

Coconut chutney when made for a family of 3 or 4 could easily be served for 7-8 people by just adding equivalent water & tempered spices. I do this technique when we have sudden visitors at home or have little leftover which can be used for one more meal.

Coconut Chutney – Why some are white, some orange, some red and some green?

Coconut chutney as such is white. However coconut takes colour and taste of the accompanied ingredient quickly and hence come in different colours& flavours. If we add couple of tomatoes the coconut chutney becomes orangish, if we add couple of red chillies it becomes redish, if we add mint or green chillies or both it becomes greenish and if we add ginger, it becomes mild brownish. 

If you have any more questions about this coconut chutney recipe do mail me at sharmispassions@gmail.com. In addition, follow me on InstagramFacebookPinterest ,Youtube and Twitter .

Tried this coconut chutney recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe

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Coconut Chutney

Coconut Chutney is one of the most popular side dish made by grinding coconut and blending it with tempered spices & curry leaves. Coconut Chutney is a soulful accompaniment for Idli, Dosa, Vada and lot more tiffin items. Coconut Chutney Recipe explained with step by step pictures and video.
Course Breakfast, dinner, Side Dish
Cuisine Indian
Keyword chutney recipes, coconut recipes, dosa sidedish, idli side dish, Side Dish
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 3
Calories 143kcal
Author Sharmilee J

Ingredients

  • 1 cup coconut grated
  • 1 tablespoon fried gram dal
  • 2 nos green chillies
  • salt to taste
  • water as needed

To temper

  • 2 teaspoon oil
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon split urad dal
  • few curry leaves

Instructions

  • To a mixer jar add coconut, green chillies, fried gram dal and required salt.
  • Add water to it. Add 1/4 cup first if needed while grinding you can add more.
  • Grind it smooth like shown below. Add more water if needed to grind it to a chutney consistency.
  • It should be smooth but you should be able to feel the texture like shown below.
  • Transfer the chutney to a bowl.
  • To a tadka pan : heat oil first crackle mustard seeds. then add urad dal let it become golden then finally add curry leaves and switch off.
  • Add this tadka to chutney.
  • Mix well and your chutney is done.
  • Coconut chutney ready!

Video

Nutrition

Serving: 60g | Calories: 143kcal | Carbohydrates: 8g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 1300mg | Potassium: 141mg | Fiber: 4g | Sugar: 2g | Vitamin A: 254IU | Vitamin C: 135mg | Calcium: 38mg | Iron: 1mg

Coconut Chutney Recipe

1.To a mixer jar add coconut, green chillies, fried gram dal and required salt.

add ingredients to mixer jar

2.Add water to it. Add 1/4 cup first if needed while grinding you can add more.

add water

3.Grind it smooth like shown below. Add more water if needed to grind it to a chutney consistency.

coconut chutney grind it smooth

4.It should be smooth but you should be able to feel the texture like shown below.

coconut chutney chutney consitency

5.Transfer the chutney to a bowl.

coconut chutney transfer to a bowl

6.To a tadka pan : heat oil first crackle mustard seeds. then add urad dal let it become golden then finally add curry leaves and switch off.

coconut chutney tadka temper items

7.Add this tadka to chutney.

coconut chutney add tadka to chutney

8.Mix well and your chutney is done.

mix well coconut chutney ready

Coconut chutney ready!

Variations to Coconut Chutney

Coconut chutney is a very flexible recipe which can be made in more than a hundred methods. Some of the variations are listed below

  • Make coconut chutney skipping the tempering part
  • Grind with little or no water to make it as a solid chutney with or without tempering
  • Add tomatoes to coconut to make orange coconut chutney
  • Add  red chillies to coconut to make red chutney
  • Add coriander or mint or green chillies or both to make green chutney
  • Add ginger to makemild brownishginger chutney
  • Add raw mango flesh to make coconut mango chutney
  • Add tamarind to make Puli chutney or Tamarind chutney
  • Add equal amount of roasted gram dal to make pottukadalai / roasted gram chutney
  • Add onions while tempering to make an onion mixed coconut chutney
  • Add equal amounts of peanuts with coconut to make a coconut peanut chutney
  • Using milk instead of water when grinding coconut to paste

Serving & Storage Suggestions

Coconut chutney is a great side for Idli, Dosa, Vada, Bajji, Bonda, Sevai, Uthappam, Pongal, Kichadi, Upma, Poori, Chapati, Idiyappam, Vellapaniyaram, Kuzhipaniyaram, appam, Adai, lemon rice, tamarind rice, mint rice, curry leaf rice and curd rice.

Coconut chutney has more raw coconut and hence to be consumed with 8-10hrs of making it. If you have leftover, you can use it in the poriyal / curry cooking for lunch or freeze it.

How will I know if the chutney has become bad : Chutney will look fermented and gives a sour & salty taste which means chutney has become bad.

Increase the shelf life by following the below steps and freezing it for using it beyond a day.

  • Adding a teaspoon of tamarind to the grinding mixture
  • Cooking without touching the chutney or the ground paste to prevent chutney from get spoilt fast.

Coconut Chutney – FAQs

1.What is Coconut Chutney?

Coconut chutney is a pleasant & creamy side dish made by grinding coconut and blending it with tempered spices & curry leaves.

2.How to make Coconut Chutney?

  1. Grind grated coconut along with roasted gram dal, green chillies with required water and grind it to a smooth paste.
  2. Heat oil and add mustard seeds, urad dal & curry leaves and allow them to crackle.
  3. Transfer it to the coconut paste, add required salt and mix well to make coconut chutney.

3.Can I use grated coconut available at super market as I do not have access to fresh grated coconut?

Yes we can use grated coconut only if we could not get the fresh ones. Saute for less than a minute just to heat it and use warm water in the cooking. However the taste when cooked with dried grated coconut will not be as good as with fresh grated coconut as the processed dried coconut is devoid of the oil/moist of coconut.

4.Can I skip gram dal, urad dal?

As both of them can be skipped if you do not have access to procure them. Also they can be replaced with chana dal.

5.My frozen grated coconut is creaming out when making chutney – What should I do?

Grated coconut at home when frozen does not normally cream out. However the ones which is bought from store tend to cream –allow frozen coconut to come to room temperature or dry roast it for couple of minutes and cook the recipe with warm water to get a near to taste fresh coconut chutney!

coconut chutney

Coconut Chutney – Hotel Style

Hotel Style Coconut Chutney is best side dish for idli,dosa,pongal,vada etc. I have een hotel chutneys with a nice white color and the taste is also different.

hotel style coconut chutney

The Hotel Style Coconut Chutney served in Hotel Annapoorna here in Coimbatore, I have tried quite a few times to get that same taste but could only go near to it though not the exact taste and that is the reason why I delayed this post .I kept trying with different possible combinations, but still I am waiting to get the exact taste may be someday.

Over the years I have tasted White Coconut Chutney in many hotels but still the one in Annapurna definitely stands unique taste wise,texture wise and colorwise. I could give 100% to taste and texture for my chutney but then for the taste I can give only 90% but am sure to nail it soon.If I do, will surely update here .

Ingredients

  • 1 cup grated coconut
  • 1 no green chilli
  • 4 nos whole cashews
  • salt to taste

To temper:

  • 1.5 teaspoon oil
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon split urad dal
  • 1 no red chilli
  • few nos curry leaves

How to make Coconut Chutney Hotel Style

1.To a mixer jar : add coconut, cashews, green chilli and salt.

add ingredients to mixer jar

2.Add water as needed and grind to a smooth chutney.

hotel style coconut chutney grind it smooth

3.Transfer the chutney to a bowl.

hotel style coconut chutney transfer to a bowl

4.To a tadka pan heat oil add mustard seeds let it crackle then add urad dak let it become golden then add red chilli and curry leaves.

prepare tadka temper the items

5.Transfer the prepared tadka to chutney.

hotel style coconut chutney add to chutney

6.Mix well. Chutney ready.

hotel style coconut chutney mix well

Hotel Style Coconut Chutney ready! Serve with hot idli,dosa or kozhakattai etc.

hotel style coconut chutney

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Potato Fry | Aloo Fry

Potato Fry is a simple flavorful side dish made with potato or aloo. Potato Fry also known as Aloo Fry is a perfect side dish for pulao, rice, chapathi etc. Learn to make crispy Potato Fry Recipe with step by step pictures and video.

potato fry

Potato Fry is a side dish made with potatoes, herbs and spices. This Aloo Fry or Potato Fry is very simple easy, flavorful and tasty. You can make this completely vegan by skipping garlic. This makes a perfect and excellent side dish for roti and rice.

About Potato Fry

This Potato Fry Recipe is one of the easiest and quickest that comes together in just 20 minutes. Most of the stir fry dishes are also called as fry hence the name potato fry though this does not involve any deep frying.

A main tip I would give is about the cookware to use for potato fry. Hands down cast iron or iron kadai / pan is the best as the potatoes gets roasted so well.

Generally we make stir fries or curries to go along with rice and sambar. I love this potato fry the best with curd rice. I often make this potato fry for mittus lunchbox as its quick to make and she loves it too. I pack it along with rasam curd or sambar rice, sometimes she demands phulka and yes its a great combo too.

This easy fry goes well with rice, sambar, dal, jeera rice. This makes a great combo for wraps and sandwiches as filling. You can use green chutney to spice it up a bit more.

This Aloo Fry I have made is more of south indian style tempered with mustard, jeera, curry leaves and flavored with garlic. I have used sambar powder for this recipe, but you can replace it with garam masala powder too.

This is one of the most popular and demanded recipe at home. It is an ideal potato based side dish that goes well with pretty much everything like rice, roti etc. This potato fry can be packed for lunch box perfectly pairs up well with variety rice.

More potato recipes here

potato fry

Variations

  • You can even add all the spice powders along with potato then cook covered until soft. But lately have been following this method of cooking potatoes first then adding the spice powders which works perfectly.
  • You can even add 1 small sized onion chopped finely saute until golden and then add potatoes.
  • Add 1 green chilli for that extra flavor.
  • Add spice powders according to your liking. You can even add cumin seeds powder / chat masala powder for a variation.
  • You can even add 1/2 teaspoon garam masala powder along with 1/2 teaspoon coriander powder for a more fragrant taste.
  • Garnish with coriander leaves if you like.
  • For north indian version you can just temper jeera and add kasoori methi, chat masala powder or even amchur powder(dry mango powder).

Potato Fry Video

Potato Fry Ingredients

  • Potato – Choose medium sized potatoes. Rinse it well and then peel off the skin. Cut into small cubes and keep it immersed in water until you start cooking to avoid browning. You can use regular indian potatoes or russet potatoes or even baby potatoes for this recipe.
  • Tempering – A basic tempering is done with oil, mustard seeds, cumin seeds, curry leaves and hing.
  • Others – Adding garlic is optional if adding hing but gives a nice flavor so I always add it.
  • Spices – I have added turmeric powder, red chilli powder and sambar powder for this potato fry.
potato fry

If you have any more questions about this Potato Fry Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on InstagramFacebook,  PinterestYoutube and Twitter .

Tried this Potato Fry Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

📖 Recipe

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Potato Fry

Potato Fry is a spicy, tasty side dish made by cooking potatoes with spices, onion & curry leaves. Potato Fry tastes divinely with curd rice, ghee rice & and jeera rice and is liked by all for its taste. Potato Fry Recipe that is simple & quick to cook is explained in this post with step by step pictures & video.
Course Main Course, Side Dish
Cuisine Indian
Keyword 30 mins recipes, aloo fry, aloo fry recipe, Aloo Recipes, easy potato fry, fry recipes, how to make potato fry, Kerala Meal Sidedish, meals, Potato, potato fry, potato fry recipe, Potato Recipes, Side Dish, stir fry recipes, urulaikilangu varuval
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 74kcal
Author Sharmilee J

Ingredients

  • 1 heaped cup potato cut into small cubes
  • salt to taste

To temper:

  • 1 tablespoon oil I used gingelly oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon jeera
  • few curry leaves
  • 2 garlic crushed
  • a tiny pinch hing

Spice powders

Instructions

  • Rinse the potatoes well. I took 3 small potatoes.
  • Peel of the skin from the potatoes, rinse again.
  • Slice into slightly thick slices like this.
  • Cut one potato into 5-8 thick slices.
  • Stack them by 3-4 each.
  • First cut vertically.
  • Then cut horizontally to get small potato cubes. It is about 1 heaped cup of cubed potatoes.
  • Add it to water immediately to avoid browning.
  • Heat 1 tbsp oil in a kadai – add 1/2 teaspoon mustard seeds let it splutter then add 1/2 teaspoon cumin seeds, let it splutter. Then add few curry leaves and 2 small garlic along with a pinch of hing. Give a quick saute.
  • Add the potatoes.
  • Saute well in oil.
  • Keep sauteing in low flame.
  • Saute in low flame for at least 3-5 mins or until the edges start to brown.
  • Now cook covered until potatoes are cooked till soft. In between give a quick stir to avoid sticking at the bottom.
  • Open check if the potatoes are cooked by pricking with a fork, If it is soft then it is done else cook for few more mins.
  • Now add 1/8 teaspoon turmeric powder, 3/4 teaspoon red chilli powder, 1/2 teaspoon sambar powder along with required salt and a little drizzle of oil.
  • Give a quick mix. You can even switch off at this stage.Saute for few more minutes to have more crispy edges.
  • Keep the flame in low and keep cooking until the potatoes are roasted well. Switch off.
  • Crispy tasty potato fry is ready!

Video

Notes

  • The spice powders measures can be adjusted according to your liking. Add more if you like a more spicy version of potato fry.
  • Once you cut the potatoes, keep in immersed in water so that it doesn’t brown.
  • Regular potatoes or even baby potatoes can be used for this recipe.
  • Use a iron kadai or well seasoned pan so that potatoes do not stick.
  • You can even chop the potatoes a bit bigger or the way you like it.
  • This potato fry is mildly spiced as keeping kids in mind, so feel free to increase spice powders according to your liking.
  • I used my iron kadai to roast the potatoes and it worked best.
  • You can even add a pinch of chat masala powder / jeera powder for extra zing.

Nutrition

Serving: 75g | Calories: 74kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 13mg | Potassium: 36mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 229IU | Vitamin C: 0.4mg | Calcium: 10mg | Iron: 1mg

Potato Fry Recipe Step by Step

1.Rinse the potatoes well. I took 3 small potatoes.

2.Peel of the skin from the potatoes, rinse again.

3.Slice into slightly thick slices like this.

4.Cut one potato into 5-8 thick slices.

5.Stack them by 3-4 each.

6.First cut vertically.

7.Then cut horizontally to get small potato cubes. It is about 1 heaped cup of cubed potatoes.

8.Add it to water immediately to avoid browning.

9.Heat 1 tbsp oil in a kadai – add 1/2 teaspoon mustard seeds let it splutter then add 1/2 teaspoon cumin seeds, let it splutter. Then add few curry leaves and 2 small garlic along with a pinch of hing. Give a quick saute.

10.Add the potatoes.

11.Saute well in oil.

12.Keep sauteing in low flame. While sauteing itself it should be half cooked.

13.Saute in low flame for at least 3-5 mins or until the edges start to brown.

14.Now cook covered until potatoes are cooked till soft. In between give a quick stir to avoid sticking at the bottom.

15.Open check if the potatoes are cooked by pricking with a fork. If it is soft then it is done else cook for few more mins.

16.Now add 1/8 teaspoon turmeric powder, 3/4 teaspoon red chilli powder, 1/2 teaspoon sambar powder along with required salt and a little drizzle of oil.

17.Give a quick mix. You can even switch off at this stage. Saute for few more minutes to have more crispy edges.

18.Keep the flame in low and keep cooking until the potatoes are roasted well. Switch off.

Crispy tasty potato fry is ready!

potato fry

Expert tips

  • The spice powders measures can be adjusted according to your liking. Add more if you like a more spicy version of potato fry.
  • Once you cut the potatoes, keep in immersed in water so that it doesn’t brown.
  • Regular potatoes or even baby potatoes can be used for this recipe.
  • Use a iron kadai or well seasoned pan so that potatoes do not stick.
  • You can even chop the potatoes a bit bigger or the way you like it.
  • This potato fry is mildly spiced as keeping kids in mind, so feel free to increase spice powders according to your liking.
  • I used my iron kadai to roast the potatoes and it worked best.
  • You can even add a pinch of chat masala powder / jeera powder for extra zing.

FAQ’s

1.What is Potato Fry?

Potato fry is a simple flavorful side dish made with potato or aloo. It makes a great sidedish with roti, rice, variety rice like lemon rice, jeera rice , pulao etc.

2.How to make crispy potato fry?

Cook in low flame, keep sauteing will give crispy potatoes . Also using iron pan or kadai helps and gives a perfect crispy potato fry.

3.Potato fry goes well with?

This potato fry goes well with rice, sambar, dal, jeera rice, lemon rice, tempered rice, chapathi, roti etc. This makes a great combo for wraps and sandwiches as filling. You can use green chutney to spice it up a bit more for wraps and sandwiches along with chat masala powder or amchur powder.

potato fry

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