Wednesday, December 5, 2012

Coconut chutney




n south India Coconut chutney is usually served with dosa, idli, upama and pongal. It is a compulsory side dish which is relished with the above mentioned breakfasts.

Ingredients for chutney:
  1. Grated coconut- 1 cup
  2. Chopped coriander leaves – 1 table spoon
  3. Green chillies finely chopped – 2
  4. Lemon juice or tamarind juice – 1 tea spoon full
  5. Asafetida – 1 pinch
  6. salt – to taste
  7. Sugar –one pinch
For seasoning
  1. Mustard seeds- ½ tea spoon
  2. Curry leaves – 3-4 finely chopped
  3. Asafetida- 1 pinch
  4. Cooking oil – 2 tea spoon

Mix all the ingredients of chutney and blend it into a fine paste. Little water can be added if required. These can be ground with the help of grinding stone too. Transfer the mixed chutney to a bowl. Heat a small kadahi or wok for seasoning. Pour oil to it. When oil gets heated add mustard seeds. When seeds crackle add asafetida and curry leaves. Turn off heat. Season the chutney with this. Mix well and serve with dosa, idli, rotti , upama or pongal.

Those who love flavor of garlic can add 1 or 2 cloves of Garlic  to ingredients of chutney while grinding.

Nutrition value of chutney

Coconut: Coconuts are rich in lauric acid. Lauric acid is known for its antiviral, antibacterial and antifungal properties. Coconuts help to boost immune system. Coconuts and coconut oil help to lose weight and reduce risk of heart diseases. It helps to lower cholesterol and help in chronic fatigue.  The health conditions of persons who suffer from diabetes improve with the use of coconut. The coconut oil helps to rejuvenate skin and prevents wrinkles.

Raw coconut meat is rich in fibers, vitamins and minerals. It is classified as a "functional food" because it provides many health benefits beyond its nutritional content. In Traditional medicine it is used to treat pain, asthma, abscess, gingivitis, painful menstruation etc .