How to Make Homemade Coconut Chutney
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Girl I. April 22, 2014
As always, I love your food Nik and I'm just waiting for a day when I see some coconuts in the markets, so I can give this delicious recipe a crack! ;)
JohnL April 20, 2014
I'm trying to spread the gospel about the Indian appliances known as "mixie blenders", which do a phenomenal job at producing spice pastes for such things as Thai curry, as well as Indian chutneys. Mixie blenders generally come equipped with 2 or 3 stainless blender jars, including a very small one specifically designed for chutneys and spice pastes, with a capacity of approx 1/2 cup. What sets these blenders apart from the crowd is that they mostly eliminate the necessity of adding extra water to a tough raw ingredients in order to get them churning (and smooth)--it does its work much more efficiently than mini food processors; regular blenders, even the magical Vitamix, don't even begin to compare when processing such small amounts. After I discovered the mixie blender on another blog, I took the plunge and ordered a Preethi model with 3 bowls. Now I wonder how I ever did without. My Preethi enables me to easily produce flawless, perfectly smooth pastes that easily surpass canned curry pastes, with my own fresh ingredients. Until I saw this dynamo in action, it was beyond my imagination. Lemongrass? Galangal? No problem for the mixie blender. It seems to be a standard piece of equipment in many Indian households where it is also used to make batter for their breakfast idli. You can see mixie blenders in use on YouTube and order them via Amazon--many different vendors out there. Check 'em out. I've even discussed this with Vitamix, but so far they don't have anything like this. It would require a new bowl and a re-designed blade. It's a mystery to me why you can't just walk into Williams-Sonoma or Sur La Table and buy an Indian mixie blender.
pamela April 19, 2014
What would you serve this delicious chutney with?
Nik S. April 20, 2014
Hi Pamela, you can serve it as an accompaniment to pretty much any meal, it goes well with rice, savory Indian crepes and pancakes (such as dosas), inside sandwiches, or as a dip with crackers or pita chips. The options are endless.
stephanie L. April 18, 2014
ooh, fresh coconut! i've always wanted to buy one to crack open and this chutney looks like the perfect thing to make with one!
Lindsey S. April 18, 2014
I've never made a chutney (*gasp!), but any reason to use fresh coconut and I'm all in! Plus, this shade of green is just too beautiful! Love these photos, Nik!
proma April 18, 2014
hi, i do not have fresh coconut handy which i know would have made a huge difference. but can i use unsweetened shredded coconut instead? what kind of modification do you think will be required?
Hi Proma, the taste will be slightly different but you can use the same amounts of coconut. You might need to add a little more water or lemon juice to make it a little moist depending on how dry the coconut is.
Cynthia C. April 18, 2014
So so SO EXCITED to see you here, Nik!!!! This chutney looks soo good. I swear, one day, with your tutelage, I'll venture into the world of Indian cooking...
Thanks, Cynthia! I am really excited too and hopefully one day you can teach me to cook all your delicious recipes.
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