COCONUT CHUTNEY

Coconut chutney is a one of the great and a must accompaniment for many South Indian dishes. In Southern states of India like the Tamilnadu, Andhra Pradesh, Karnataka and Kerala, no breakfast is complete without the coconut chutney. A perfect blend of different flavors and the ease with which it can be prepared is a great example of tradition, health, nutrition and raw cuisine. It tastes extremely wonderful when prepared with few right spices and ingredients.  The authentic coconut chutney is the best accompaniment for Idli, dosa, uttappam, vada, upma and pongal. 

Coconut is a vital ingredient in many types of cuisines and is used in various culinary uses. It  forms a part of daily diet is some way or other. The white, fleshy part of the seed, the coconut meat, is edible and used fresh or dried in cooking. The fleshy part can be desiccated to produce coconut milk in making curry dish and other dishes using coconut milk. Coconuts received the name from Portuguese explorers, the sailors of Vasco da Gama in India, who first brought them to Europe.  When coconuts arrived in England, they retained the coco name and nut was added. In India, Kerala is the largest coconut producer state and is also famous for the tender coconuts in India. There are lots of great recipes prepared with coconut. Such as, Coconut burfi, Coconut rice, Coconut rice pudding, Red chili coconut chutney, Coconut shrimp prawn fry, Shrimp coconut masala, Kheema with coconut curry and so on..

Chutney types and their preparations vary widely across Pakistan and India.  It is said that chutneys were shipped to European countries like England and France as luxury goods. The word Chutney is derived from an Indian term Chatni meaning crushed. Chutneys are generally dry or wet which has a rough to fine consistency. Chutneys can be very spicy, mild or sweet and by toasting the spices, the essential oils are released which is what gives the spices their unique aroma making them more pungent and flavorful. A traditional chutney is made from numerous spices and veggie ground in the specific order to a rough moist paste and seasoned with mustard seeds, curry leaves and urad dal sautéed either in veggie oil or gingerly oil. There's no limit to the amount of chutneys which can be produced from almost any vegetable/fruit/herb/spices or a mix of them. It is an important ingredient for serving idli, dosa, vada, uttapam, Sandwiches or most chat items like samosa, pakora, aloo paratha and so on. in short, it is the main component for Indian snack item. Most of the famous chutney recipes are made using coconut, mint, coriander, ginger, mango, tamarind, red chilli, green chilli, peanut, tomato and lots more….

Preparation Tips:

• The chutney has to be consumed fresh. If you want to store sometime, then can be stored in refrigerator.
• If you want little sourness in chutney. You can add tamarind or yogurt in moderate quantity.
• If you are using desiccated coconut or coconut powder, then use warm water while grinding the chutney.

Health Tips:

• Coconut is an excellent source of manganese, iron, and potassium.
• Coconuts are rich in lauric acid, which is known for being antiviral, antibacterial and antifungal, and boosts the immune system.
• Coconut is important for stabilizing blood sugar; lowering cholesterol; healing; hydration; and even replacing blood plasma in an emergency.
• Coconut milk is not low in fat but the fat is quite unique and healthful. 
• Coconut water has the highest concentration of electrolytes than anything else found in nature. This makes it an excellent source of hydration.