In Manglorean / Udupi cuisine, chutneys are eaten with breakfast items - dosas, idlis , vadas, sometimes even with hot rice. They are a very essential condiment and there are multiple versions and variations of them. I have quite a few on this blog. These chutneys do not resemble the bottled "chutneys" of the UK in any shape or form.
Also, its not just different from the UK chutneys. For eg : My mum-in-law who is from UP once tasted a mild coconut chutney I had made at home and her feedback was "iss mein khatai hi nahin hain" (there is no sourness in this). In their house in UP, a chutney has to be sour.
This chutney is one of those that will go well with any South Indian / Udupi / Tamilian type of snack or breakfast. In the picture above, I have served it with chattambade / dalvada.
Ingredients :
1 cup fresh/frozen coconut
1 cup tightly packed corriander leaves & stems (if you don't normally use stems, save them for this chutney)
1-2 cloves garlic
2-6 green chillies
salt to taste
Method:
Grind all the ingredients to a fine paste.
Do not add any water, unless absolutely necessary.
Adjust salt to taste.
If the coconut is too sweet for your taste or the garlic / chillies too sharp, a little squeeze of lime (<1/2 tsp), can help round up the flavours
Kim's Tip: If you do not have fresh/frozen coconut, you can substitute with good quality dessicated coconut as follows.
Take 3/4 cup of dessicated coconut, add warm water slowly and keep mixing. Do not go above the 1 cup level. Let is sit for at least 15-20 minutes, then use like regular coconut.
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