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Coconut Chutney

Coconut chutney is a staple condiment associated mainly with South Indian cuisine. It's made from a blend of fresh shredded coconut, green chilies, ginger, and spices, ground together into a thick, creamy texture. The chutney is typically used as a dip or a sauce, pairing well with dishes like dosas, idlis, and vada. Its full-bodied yet delicate flavor profile enhances the taste of these dishes, lending them a subtle sweetness that balances out the heat of the spices. Whether you're hosting an Indian-themed dinner or looking for unique ways to spice up everyday meals, coconut chutney should be on your shopping list!
#35
IN JELLIES & JAM
203
CAL / 100G
$0.24
AVG / OZ
Coconut Chutney
44%
CARBS
42%
FAT
14%
PROTEIN
2 Coconut Chutney Products
Coconut Chutney FAQ
Coconut chutney is a delicious dip that is easy to make but still leaves room for several common missteps. Firstly, many people wonder about the type of coconut to use. Freshly grated coconut is generally considered the best for chutney due to its freshness and nutritional value. Using desiccated or dried coconut is an option, but it may affect the chutney's texture and flavour subtly. Similarly, the type and amount of chillies used can be confusing for beginners. Typically, green chillies are used to provide heat but still maintain the chutney's light colour. However, the amount can be adjusted to one's taste and tolerance to spicy food. Lastly, tempering is an integral part of chutney-making that often confuses people. Tempering, which involves sautéing spices and other ingredients in oil to enhance their flavours, is added to the chutney after grinding. It's best done just before serving to keep the chutney fresh and aromatic. One little-known tip for a tasty coconut chutney is to roast the freshly grated coconut slightly before grinding. This enhances its sweetness and gives the chutney a richer flavour. Another tip is to adjust the texture by adding more or less water while grinding the chutney - less water for a thicker chutney and more for a thinner one.
What kind of coconut should I use for the chutney?
Can I change the type and quantity of chillies in the chutney?
What do I do if my chutney is too thick?
What is tempering and how do I do it?
Do I have to temper the chutney?
Can I reduce the amount of oil used for tempering?
Can I use other ingredients besides those listed in my recipe for the chutney?
Should I add salt to the chutney?
Can I roast the coconut before using it in the chutney?
How do I get a smooth texture in my coconut chutney?
Health Info
Macros
9g
CARBS
9g
FAT
3g
PROTEIN
Allowed on these diets
LOW FAT
HIGH CALCIUM
VEGETARIAN
VEGAN
LACTOSE FREE
GLUTEN FREE
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