COCONUT CHUTNEY

I bet you would have tasted, heard or seen this chutney for at least a few thousand times in your lifetime. I am not exaggerating here. This is probably the most famous of all chutneys. Coconut Chutney is very popular in South Indian cooking and it is the perfect accompaniment or side dish to lots of typical dishes like idli, dosa, uttapams. It can also be used as a spread for making sandwich. We can serve it with the evening snacks like pakora, vada and sandwiches and even goes well with plain rice.  Coconut chutney is a basic condiment made by blending fresh coconut with green chillies, cumin seeds, ginger and salt and then tempered with little oil, mustard seeds, red or green chilli, asafoetida and curry leaves. Always use fresh coconut for making this chutney. I have used frozen coconut for making my batch of chutney. Thaw it in fridge and then used. The sweet and juicy flavours of the coconut in this chutney take it to another level. Enjoy this wonderful recipe here and do share your feedbacks.

INGREDIENTS:

For Making Chutney:

1 Cup Fresh Coconut

1/4 Cup roasted Peanuts

1/4 Cup roasted Chana dal 

1-2 Green Chillies

½ “Ginger Piece

3-4 Garlic Cloves

1/4 Cup Coriander Leaves 

1 teaspoon Sugar 

Salt as needed

For Tempering:

1 tablespoon Oil

½ teaspoon Mustard Seeds

¼ teaspoon Asafoetida

1 sprig Curry Leaves

1-2 Dry Red Chillies

METHOD:

STEP 1 - Add all ingredients for making chutney in mixer pot.

STEP 2 - Add 1-2 tablespoon water, close the lid and blend to make a fine paste.

STEP 2 – Transfer into another bowl and keep aside. Add water to make your liking consistency.

STEP 3 – Heat oil in small tempering pan.

STEP 4 – Crackle mustard seeds and then add,  red chillies, asafoetida and curry leaves and roast for a minute.

STEP 5 – Pour this tempering in the chutney and mix well.

STEP 6 - Chutney is ready to serve.

Serve the chutney with idli, dosa, appe or upma.

NOTES: * Use fresh coconut for more juicy and flavoured chutney. Fresh coconut gives the best taste to this chutney.

*If you are using frozen coconut for making this chutney, thaw it first until it comes to room temperature.

 *Adjust the consistency of chutney according to your liking.

* Adjust green chillies as per your taste.

Watch the video for step by step recipe 👇👇

HOMEMADE BASIL PESTO

 Pesto is so unbelievably easy to make, I can guarantee you that when you try this, you too will become a pesto snob, holding your head high when passing the condiment section in the supermarket and vow to never buy store bought again. So now, say goodbye to the store-bought pesto sauce because after trying this healthy homemade BASIL PESTO SAUCE, there is no turning back. It’s so flavorful and delicious. Plus, this homemade basil pesto is made from 8 simple ingredients and comes together in just 15 minutes. Use it in all your favorite recipes ranging from pasta, bread, and sandwiches without compromising on any flavor. Fresh, homemade basil pesto can be used as an easy marinade for grilled and roast meats or stirred through a big bowl of pasta, use it as the sauce for a homemade pizza or  noodles for a quick dinner solution! Pesto can be placed with any of your favourite savoury meals to give it a nice, fresh kick! Nothing can beats the COLOUR and FLAVOUR from freshly made and we can eat it with anything. The homemade pesto sauce has a coarse, rustic texture, the freshness of basil leaves, and the nuttiness of pine nuts /cashew nuts. This simple and easy Fresh Basil Pesto is so versatile! Toss it with cooked pasta and veggies of your choice and make a healthy pasta salad. It’s so quick, easy and simple- perfect for weeknight dinners or meals on the go! So let's start making homemade basil pesto sauce.

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📌📌 Watch the video recipe here 👇👇

https://youtube.com/shorts/Lg7Ta2Z0hy8?feature=share

INGREDIENTS :

2 Cups fresh Basil Leaves

1/3 Cup Pine nuts / Cashew nuts/ roasted Peanuts 

1/3 cup freshly grated Parmesan Cheese ( see notes )

6-7 cloves Garlic

1 Cup Olive Oil

1 tablespoon fresh Lemon juice

Salt, as per your taste 

1 tablespoon Brown Sugar ( optional )

Black Pepper Powder, freshly ground,to taste

METHOD :

STEP  1 - Before you begin with this recipe, make sure you remove the stems from the greens, rinse your greens thoroughly under cold water to get rid of all the gritty things. 

STEP 2 - Dry it in-between layers of paper towels before adding it to the food processor. Keep them aside.

STEP 3 - Add cashews, garlic cloves and lemon juice in a blender jar and blend on high.

STEP 4 - Next add salt, black pepper powder, brown sugar and basil leaves and blend it.

STEP 5 - Add half of the olive oil and blend to make a paste. Do not blend the pesto sauce for too long in the food processor as it might turn bitter.

STEP 6 - Scrape the sides at regular intervals and add grated parmesan cheese if adding and again blend until everything is combined well.

STEP 7 - Add the remaining olive oil and pulse in 5-8 seconds burst. Taste and adjust the seasonings. 

STEP 8 - Continue blending until the desired texture is attained. 

STEP 9 - Transfer it to a clean airtight glass container.

STEP 10 - Homemade basil pesto stores well covered in the refrigerator for up to a week.

STEP 11 - Don’t forget to drizzle a thin layer of olive oil on top of the container. This will prevent discoloration.

NOTES :  *No basil leaves? No worries. You can swap basil leaves for fresh spinach, cilantro, arugula, parsley, or kale leaves if you prefer. You can either use one of the greens or combine two to create your own flavor combinations. Though the use of a different green will alter the taste slightly, it still turns out delicious. 

* Traditionally pine nuts are used, but I prefer the flavor of walnuts, cashews, almonds or pistachios… plus they’re a lot cheaper!

* You can toast your nuts in a dry pan over medium heat until fragrant.

* Addition of brown sugar is totally optional. 

* Any leftover pesto can be stored in an air tight jar and refrigerated for one week.

* Alternatively, freeze in a small plastic container for up to 3 months.

* Please note that there may be discoloration of basil pesto due to oxidation after a day or two. 

* For single servings (recommended), freeze it in ice cube trays, then store frozen pesto cubes in a plastic freezer bag in the freezer for up to 6 months.