GREEN COCONUT CHUTNEY

I tried my best to find a suitable synonym that didn't quite sound gross for "lick". Nothing came closer to portraying the homely feeling of deliciously enjoying that "Chatni". Hence, I'm going ahead saying that  "Chutney", a borrowed westernised term for "Chatni" actually means something that is so saucy and so delicious that you want to lick off the container. Chatni tells to lick!

I learnt young that most of the dishes are named either after the ingredients used, shapes, olfactory reasons, aromas or  sometimes even cooking in a particular type of cookware can name a food like pancake, kadhayi paneer etc.

I asked my mum in those questioning days as to why chutney is called a chutney. She replied because it is made "chatpata" and "jhut phat" meaning "tasty" and "instant".

Although people think Indian cuisine to be piquant, I believe India, the home of chutneys, must have a fair share of recognition only for their chutney making skills as their chutneys are so poignant and flavoursome luscious.

Chutneys were made fresh just before serving dependent upon the type of the main meal, the season or only with the ingredients available at the time of making them. 

I have grown up eating chutneys that were made with a wide array of fruits, herbs, seeds, nuts, vegetables and spices. 

Fresh chutneys were made on a traditional stone grinder known as "Sill-Batta" where "sill" is a flat limestone, and "batta" is a cylindrical grinding stone". I have seen my mum using the "sill-batta" effortlessly. She had mastered the art of using the stone grinder. 

Image courtesy https://www.pinterest.nz/amp/pin/541065342734887005/

I observed her smash all the larger pieces of coconut flesh using one side of the batta against the sill. She would then gradually include a bit of fresh ginger, few green chillies and a handful of fresh coriander or mint leaves into the coconut. At the end and with one last swipe, she would introduce some cumin seeds and salt bringing out the best piquant condiment the green coconut chutney. 

The tempering and a fresh squeeze of lemon juice only further enhanced this dip and so what's the secret of this recipe? It is really the order in which the ingredients are introduced into making this condiment. 

Having come from there, I have right enough reasons for not buying store-bought chutneys as for me they don't merely exist; they are neither "chatpata" nor "jhut phat".

I myself had had the privilege of grinding chutneys, fish masala and some other curry blends alongside my grandmother for several years before the technology made its way into our kitchen.I remember my grandmother frowning upon if we used an electric blender to prepare the meals.

Although I miss that ancient time of using a traditional stone grinder, I still blend my chutneys fresh, and this one is a classic green coconut recipe from my grandmother's old time.

This coconut chutney is an all time winner, kids friendly, crowd pleaser, gluten-free and savoury. It fits the bill to add a balanced poise when served along with a spicy dish or as a condiment to go with any bread, naan or steamed lentil. idlis. Here is our recipe!

GREEN COCONUT CHUTNEY

Preparation Time: 10 mins
Cooking Time: 5 mins
Total Time: 15
Yields: 4 servings

INGREDIENTS: 

½ fresh coconut, chopped into large chunks
1" fresh ginger,
1 green chilli pepper
salt as desired
1 tbsp. lemon juice
2 sprigs of fresh coriander, roughly chopped
1 tsp cumin seeds
½ cup water

 For tempering
1 tbsp. ghee, use any plant-based oil for vegan
1/2 tsp mustard seeds
¼ tsp asafoetida
1 dry red chilli broken into 2 pieces
8-10 fresh curry leaves

METHOD:

1) Put the coconut, ginger, green chilli along with ¼ cup of water and blend until all the ingredients form a whipped paste.

2) Then add coriander leaves, cumin seeds and salt followed by another ¼ cup water and blend to form a smooth , luxurious chutney. Remove in a heat-proof serving bowl.

3) In a skillet, heat the ghee/oil over high heat. Reduce the heat and add mustard seeds to crackle. Then add the broken chilli, asafoetida and curry leaves and give a quick stir ensuring nothing burns.

4) Next, pour this tempering on top of the chutney.

5) Just before serving mix the tempering and stir in the lemon juice, mix and serve.

Notes: 

1) You can use frozen coconut that is perfectly thawed but fresh is incomparable.
2) You can use coconut water while grinding this chutney for an extra boost of nutrients instead of plain water.
3) A clove of garlic adds the extra zest but be warned off the mouth smells later. Warning given!
4) A handful of mint leaves can also be added for the minty flavour if cilantro is not available.

5) 1 tbsp. of roasted Chana or peanuts can make this extra thick to go as a spread.

Serving Variations:

Serve as a dip or condiment with Idli, dosa, pakoras, samosas or even with any plain flatbread or chapati

• Garnish with freshly chopped coriander if desired. Try it!

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❤Hasin