Vegan and Gluten-Free Coconut Chutney Three Ways

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Luscious, mouth-watering dips of South Indian cuisine that can be used with almost anything you may think off.

#Vegan #GlutenFree #CoconutChutney

I often use it as a dip alongside savoury pancakes, fritters, bhajis, samosas, crisps, or even in a savoury scone and a sandwich for an afternoon tea. Ideal dips for vegans and Gluten-free diets that is definitely a crowd pleaser for special occasions. I often use fresh coriander and mint leaves on its own or as a combination. You can play with flavours adding different herbs of your choice.

  1. Traditional Coconut Chutney
    Ingredients:
    • Fresh Coconut – ½
    • Onion – ¼
    • Green chillies – 2
    • Ginger – ½ tsp
    • Tamarind pulp – ¼ tsp or Lemon juice – ½ tsp
    • Vegetable Oil or clarified butter– 1 tsp
    • Salt – 1tsp or to taste
    • Sugar – 1 big pinch
    Method:
    • Chop onions, green chillies and ginger in small pieces.
    • Chop coconut in small pieces.
    • Optional step – Stir-fry in I tsp of hot oil for 30 seconds until the raw smell of onions turns to sweet aroma and onions are soft and transparent. You can use raw onions, ginger and green chillies but the chutney will have more pungent aroma and taste.
    • Add all other ingredients along with fried mix to a food processor and blitz until the mix is smooth and creamy. You can use one or two tbsp of water just enough to help grinding process.
  2. Coconut and Coriander Chutney
    Ingredients:
    • Fresh Coconut – ½
    • Onion – ¼
    • Green chillies – 2
    • Ginger – ½ tsp
    • Fresh Coriander Leaves – one handful
    • Tamarind pulp – ¼ tsp or Lemon juice –1 tsp
    • Vegetable Oil or clarified butter– 1 tsp
    • Salt – 1tsp or to taste
    • Sugar – 1 big pinch
    Method:
    • Chop onions, green chillies and ginger in small pieces.
    • Chop coconut in small pieces.
    • Optional step – Stir-fry in I tsp of hot oil for 30 seconds until the raw smell of onions turns to sweet aroma and onions are soft and transparent.
    • You can use raw onions, ginger and green chillies but the chutney will have more pungent aroma and taste.
    • Add all ingredients including fried onion mix to a food processor and blitz until the mix is smooth and creamy.
    • You can use one or two tbsp of water just enough to help grinding process.
  3. Coconut and Mint Chutney
    Ingredients:
    • Fresh Coconut – ½
    • Onion – ¼
    • Green chillies – 2
    • Ginger – ½ tsp
    • Fresh Mint Leaves – one handful
    • Tamarind pulp – ¼ tsp or Lemon juice –1 tsp
    • Vegetable Oil or clarified butter– 1 tsp
    • Salt – 1tsp or to taste
    • Sugar – 1 big pinch
    Method:
    • Chop onions, green chillies and ginger in small pieces.
    • Chop coconut in small pieces.
    • Optional step – Stir-fry in I tsp of hot oil for 30 seconds until the raw smell of onions turns to sweet aroma and onions are soft and transparent.
    • You can use raw onions, ginger and green chillies but the chutney will have more pungent aroma and taste.
    • Add coconut, onions, green chillies, ginger, Mint leaves, tamarind/lemon juice, salt and sugar to a food processor and blitz until the mix is smooth and creamy.
    • You can use one or two tbsp of water just enough to help grinding process.

Tempering for all three Coconut chutneys:
The tempering method is common to all chutneys. This tempering method can also be used for boiled lentils. If you are making all three kinds of chutneys at the same time, you will need to triple the amount of each ingredient.
Tempering Ingredients:
• Vegetable Oil – 2 tsp
• Mustard seeds ¼ tsp
• Dry Red Chilli – 1
• Curry Leaves – 5-6
Method:
• Heat oil in a small frying pan.
• Break red chilli in 3-4 pieces and add to the hot oil along with mustard seeds and curry leaves.
• When mustard seeds start spluttering remove from heat add to the chutney.

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