How to Make and Store Coconut Chutney
South Indian dishes like idli, dosa and vada are just incomplete without coconut chutney. However, it is not limited to south Indian cuisines only. It can be served to accompany breakfast, lunch or dinner in almost any household. It tastes great with dal tadka, brown rice, curry, parantha and many other Indian recipes. Here at OneHowTo.com, we are going to tell you how to make and store coconut chutney in your refrigerator.
1 cup fresh and chopped coconut
1 tsp grated Ginger
2 chopped green chillies
1 tbsp roasted chana dal
1 tbsp curd
1 tsp tamarind paste
½ cup water
Salt to taste
½ tsp cumin seeds
¼ tsp mustard seeds
4-5 curry leaves
1 dry red chilli
1 tsp oil
Pour chopped coconut in the small jar of your grinder or food processor, grind to make a coarse paste, and transfer in a plate. Take roasted chana dal, ginger and green chillies, and grind them in the jar to make a smooth powder. Take curd, crushed coconut, salt, tamarind paste and water, and grind together to make a paste. More water can be added to achieve the desired consistency. Transfer it in a bowl.
Heat oil in a pan and add mustard seeds to it. When the seeds start crackling, add dry red chilli, curry leaves and cumin seeds to it, and let it sauté for 15 seconds. Pour this tempering over your coconut paste, and mix well. Your coconut chutney is now ready to be devoured.
Storing the coconut chutney
You can keep this coconut chutney in a bowl with a tap or covered in plastic wrap, and store it in the refrigerator for 7 to 10 days. If you freeze it, you can keep consuming it for 3-4 months. Take an air-tight plastic container or freezer style Ziploc bag, and freeze it in the freezer to last longer. You may divide the chutney into several Ziploc bags, so that you do not need to defrost the whole chutney whenever you want to use it.
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