How to make Coconut Achari Chutney -
Superbly flavourful, you can have this chutney with idli or dosa.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Scraped coconut (कसा हुआ नारियल), Oil (ऑइल)
Cuisine : Indian
Course : Pickles, Jams and Chutneys
For more recipes related to Coconut Achari Chutney checkout Vada Pav Chutney. You can also find more Pickles, Jams and Chutneys recipes like Kadugu Maangai Green Mango with Onion Chutney Apple Pineapple Jam with Pistachios Avocado Salsa Dip
Coconut Achari Chutney Recipe Card
Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.
Prep Time : 0-5 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Coconut Achari Chutney Recipe
Scraped coconut 1 cup
Oil 2 teaspoons
Mustard seeds 1 1/2 teaspoons
Fenugreek seeds (methi dana) 1/2 teaspoon
Dried red chillies broken and deseeded 5-6
Asafoetida 1/4 teaspoon
Tamarind pulp 2 teaspoons
Salt to taste
Curry leaves 8-10
Method
Step 1
Place coconut in a grinder jar.
Step 2
Heat 1 teaspoon oil in a non-stick pan. Add 1 teaspoon mustard seeds and let them splutter.
Step 3
Add fenugreek seeds and sauté till light brown. Add red chillies and sauté for 1 minute.
Step 4
Add asafoetida, mix and sauté for ½ a minute.
Step 5
Transfer sautéed spices into grinder jar. Add 2-3 tablespoons water and grind well.
Step 6
Add little more water and grind again. Add tamarind pulp, little more water and grind again into a thick chutney.
Step 7
Add salt and grind again. Transfer chutney into a serving bowl.
Step 8
To make tempering, heat remaining oil in a non-stick pan. Add remaining mustard seeds and let them splutter.
Step 9
Add curry leaves and sauté for a few seconds.
Step 10
Pour tempering on chutney and serve.
Nutrition Info
Calories : 654 Kcal
Carbohydrates : 7.1 gm
Protein : 23.7 gm
Fat : 58.9 gm
Other : Fiber- 16.7gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
