Ganga on Nostr: Coriander Coconut Gram Chutney This is a simple but totally delicious Indian chutney. ...
Coriander Coconut Gram Chutney
This is a simple but totally delicious Indian chutney. Not only is it good for Indian meals, it is excellent for dunking chips into and spreading on your salad sandwiches.
There are three varieties of Indian chutneys: fresh chutneys, cooked chutneys, and dry chutneys.
Fresh South Indian chutneys are smooth purees made from uncooked ingredients, perhaps seasoned with a tadka of mustard seeds, dal, and curry leaves. They are best freshly made, but they stay good for a couple of days if refrigerated. Made from raw ingredients this type of chutney is unlike most other Indian dishes which have at least some degree of cooking.
Chutneys add zing to a meal and are an essential part of a South Indian meal. They can be prepared with a limitless variety of ingredients. This one is a variation on a standard Coconut-Coriander Chutney, but tamarind has been used as the souring agent and some fried gram is added for flavour and thickness. We haven’t added a tadka but could have.
In fact, Coconut Chutney can be made either without herb additions, or, like in this case, coriander can be added. Alternatively, mint leaves, garlic, tomatoes, onions, almonds, carrots, beetroot, green mangos, peanuts, capsicums, and greens are great addition choices.
You can find recipes for coconut coriander chutney all over the internet. This is a good one: https://www.vegrecipesofindia.com/coriander-coconut-chutney/ She uses lime juice as the souring agent and adds a tadka.
#FromTheKitchen #FromTheArchives #Food #IndianFood #SouthIndianFood #Vegetarian #Chutney
This is a simple but totally delicious Indian chutney. Not only is it good for Indian meals, it is excellent for dunking chips into and spreading on your salad sandwiches.
There are three varieties of Indian chutneys: fresh chutneys, cooked chutneys, and dry chutneys.
Fresh South Indian chutneys are smooth purees made from uncooked ingredients, perhaps seasoned with a tadka of mustard seeds, dal, and curry leaves. They are best freshly made, but they stay good for a couple of days if refrigerated. Made from raw ingredients this type of chutney is unlike most other Indian dishes which have at least some degree of cooking.
Chutneys add zing to a meal and are an essential part of a South Indian meal. They can be prepared with a limitless variety of ingredients. This one is a variation on a standard Coconut-Coriander Chutney, but tamarind has been used as the souring agent and some fried gram is added for flavour and thickness. We haven’t added a tadka but could have.
In fact, Coconut Chutney can be made either without herb additions, or, like in this case, coriander can be added. Alternatively, mint leaves, garlic, tomatoes, onions, almonds, carrots, beetroot, green mangos, peanuts, capsicums, and greens are great addition choices.
You can find recipes for coconut coriander chutney all over the internet. This is a good one: https://www.vegrecipesofindia.com/coriander-coconut-chutney/ She uses lime juice as the souring agent and adds a tadka.
#FromTheKitchen #FromTheArchives #Food #IndianFood #SouthIndianFood #Vegetarian #Chutney