Friday, 6 November 2015

Green Coconut Chutney


Coconut Chutney

We are currently running a fundraiser for World Central Kitchen



The key to a perfect green coconut chutney is the balance of the Holy Trinity of Parsi Cooking, Tikhu-Khatu-Mithu ( Spicy-Sour-Sweet). It is easy to prepare and is used in many dishes like the Patra ni machi, 
Chutney and Fish Pastry Roll,  Ribbon Rice, sandwiches and many more recipes.

Enjoy my version from Niloufer's Kitchen.





Ingredients to make your Green Chutney






Makes approximately 2 cups Chutney



Ingredients
1 cup desiccated coconut
1 ½ cups of coriander leaves; packed tightly
2 tbsp jaggery
6 green chillies
½ tsp salt
¼ cup fresh lemon juice
2 green peeled mangoes
10 fresh mint leaves

Method

In an electric grinder/food processor or blender; grind till fine and smooth the desiccated coconut. Then add the rest of the ingredients in order green chillies, salt, coriander leaves, salt, diced mangoes, mint leaves and lemon juice. Taste for the salt, the heat from the chillies, the sourness and the sweetness. Balance must be perfect to suit your palate.  

Tips


Prepare ahead of time and freeze. It will stay for up to 1 month.

Defrost for 24 hours in your fridge. 
Texture of the chutney must be as smooth as possible. This will depend on your grinder and the coconut. 


To read more about #ParsiFood its history, traditions and culture you can click the link for my cookbooks The World of Parsi Cooking: Food Across Borders and  The Art of Parsi Cooking; reviving an ancient cuisine.


For more recipes

Niloufer's Kitchen Quick and Easy available from read.amazon.com

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