What is coconut chutney?

coconut chutney is a spicy paste made of white meat of ripe coconuts. This Strazney is given as an accompaniment to many South Indian dishes and is called then chvney in Tamil. This is very popular in Kerala and Tamilnad. Served together with IDLIS, type of steamed rice cake and dosas, flat rice pancakes, often consumed for breakfast.

This nutritional chutney is very easy. The basic recipe is that it takes several pieces of ripe coconut meat and its grinding with several lenses, green chili and curry leaves in the kitchen robot. It is flavored with mustard, cumin and curry leaves roasted in small oil. There are many different variations that ultimately taste quite exotic. Because it primarily uses raw ingredients, it not only tastes quite tasty, but can also be ready in a few minutes.

Stapkosovýchovýchový štey is one of the fastest things the guestOh during meals during meals or when they happen to starve, it is one of the fastest things that guests are supposed to decline unexpectedly when guests drop unexpectedly. Most houses keep several dried coconut nuts supplied in the kitchen. If necessary, the coconut is broken by banging it on a hard, unbreakable surface or using a special tool to knock on it in the right places. The fresh water is collected and drunk and pieces of coconut meat are carved from the inside of the shell. Strach, along with Dostas or idlis made of stored dough, can be administered very quickly to a horde of hungry visitors.

One little known way of preparing coconut chutney requires mixing several pieces of raw mango, along with coconut and several flakes of garlic to form a chutney that has a spicy but absolutely refreshing taste. Mango coconut chutney is excellent served on rice and even as a spread on sandwiches. Variations of the basic recipe can also include asafoetis, cilantro, mint, whichMarind and ginger. The level of spices in general may vary from mild to extremely hot depending on the number of chili used.

can be grounded to a very strong, rough paste or thin water, consistency depending on the amount of water added during the grinding process. In the old times, coconuts were chutney and most of the other chutures ground with mortar and a thickness called ammikal in Tamil. These days, kitchen processors have replaced stone mortar and thickness in modern cities. Some families living in the villages still use these old stone tools to crush Chutney by hand. Coconut chutney made in this way is assumed that it has an excellent appetite for chutney made with a blender.