COCONUT CHUTNEY
Ingredients
- 1 ½ inch piece of fresh ginger, peeled and chopped fine
- 2 cups unsweetened, shredded coconut
- ½ small green chili, chopped
- 2 cups water
- 1 tbsp fresh cilantro leaves
- 2 tbsp ghee
- ½ tsp black mustard seeds
- ½ tsp cumin seeds
- 1-pinch hing
- ½ fresh lime
- ¼ tsp salt
- 4 curry leaves, preferably fresh
Method –
Firstly coconut is blended with ginger, green chili and cilantro. Add the water and blend until smooth fine paste. On the other hand, heat the saucepan on a medium fire and add the ghee, mustard seeds, and cumin seeds followed by hing and curry leaves. Cook until the seeds pop. Pour the spices into the blended mixture, squeeze in juice from the lime, stir in salt and gently mix. Store in cool place and consume within 2-3 days.
Kapha people can increase hing, chilies and mustard seeds. Coconut’s quality is cooling and hence good for Pitta dosha.
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