Saturday, 25 May 2013

Coconut Chutney / Kayi Chutney Recipe - Hotel Style

Posted by Veena Karanth at 09:17:00
Coconut chutney can be rightly called as the King of Chutneys in India  I think it is prepared in almost in  everybody's house in the mornings.It goes on well with almost all types of dosas and idlis , kadabu,but then it has certain disadvantages also. This chutney cannot be preserved or kept for a long period of time because the coconuts tends to get stale very soon. Using coconut you can prepare different types of chutneys. It provides an immense source of energy. In countries like India, Sri Lanka and other South Asian countries, coconuts are used abundantly. Its one important feature is that it contains lauric acid which is found in mothers milk. It helps in digestion and has low glycemic index. measuring about 35 It stimulates insulin secretion and has many minerals and other nutrients. Above all , it does not contain any trans fats.And also , it helps in developing immune system.


Kayi Coconut Chutney




How to Prepare Cocunut Chutney 



It roughly takes around fifteen minutes to prepare this chutney.


Ingredients To Prepare coconut Chutney


  • Coconut scrapings - 1 cup
  • Green chillies - 3 to 4
  • Asafoetida - a small pinch
  • Salt - 1 tsp
  • Tamarind - one small ball ( the size of a very small thermocol of a bean bag)
  • Curry leaves - 1 string.
  • For tadka( seasoning )- ( half tsp urad dal/black gram, half tsp mustard seeds, one broken red chilli, two tsp coconut oil)


Method To Make Coconut Chutney


  • First and foremost, take a mixer jar.
  • Add coconut scrapings, green chillies, salt,a asafoetida and tamarind into the jar. 
  • Grind all of the above ingredients along with one - fourth cup of water to a smooth consistency
  • Remove it from the jar and transfer it into a small bowl.
  • Prepare the seasoning - Take a small pan. Add two tsp of coconut oil into it. Add broken red chillies, urad deal ( black gram), mustard seeds, curry leaves. Let it splutter and then add it to the coconut chutney bowl.

Your coconut chutney is now ready to be served along with dosa or idli and almost every other dish


Kitchen Masti Points


  1. If you do not wish too much spice in the chutney, omit green chillies, instead add red chillies (byadige chillies)
  2. People who suffer from acidity can follow the above step.
  3. Coriander leaves or pudina ( mint )  leaves can be added along with coconut while grinding. It will give you a different taste.
  4. Reduce the coconut scrapings and add a hand full of roasted chana dal while grinding. This is one more change in the coconut chutney and this will surely remind you about the coconut chutney served in the hotels and restaurants. 
  5. One of the most important points to remember is that, as far as possible, always try to add some fresh coconut scrapings. Or else , you will get a stale taste.
  6. You can also, add one chopped onion while grinding the coconut. This will give you a onion flavor in the chutney.



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