Friday, 5 February 2016

White Coconut Chutney

My great grandmother liked her White Coconut Chutney to be perfectly white.So, to omit the green flecks of chilli, she had a white chilli plant potted especially for this one recipe ! (I'm not kidding, it realy does exist! )
Back in the day, when grinders didn't exist, chutneys like these were made by grinding the ingredients on a stone slab with a grinding stone called a pata-varvanta (पाटा  वरवंटा).
Recipe for White Coconut Chutney:
Serves 3

Fresh Coconut, Scraped75 gms
Garlic3 Cloves
Green Chilli1
Sugar1/2 tsp
Salt1/3 tsp

How to make White Coconut Chutney:

1.Pop all the ingredients in a grinder and pulse it all until you're happy with the consistency.It can be as coarse or as fine as you want it to.

*Add a little water if you deem it necessary.

The chutney tastes best when made fresh. Alternatively, it can be stored in the refrigerator for upto a day.

White coconut chutney is served with Rawa Ghavan, Paranthas and Idlis.

This recipe gives ~280 calories.

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