Coconut Chutney II

Coconut chutney Sentient Style

Coconut is a source of natural, healthy fiber. They use the whole coconut for many different dishes. This is an easy, quick recipe for South Indian coconut chutney taken with masala dosa, plain dosa, or idli. Blend all the ingredients (or crush it in granite grinding stone. Though not always possible, it tastes much better and is how chutney is made traditionally in South India.) Add fresh curry leaves, chana dal roasted, roasted cumin seeds, grated fresh ginger, and black mustard seeds.

Truly one of my favorite cultural fusion sauces goes so well with French galette, Mexican taco, Venezuelan arepa, salads, topping, and of course, inseparable from Southern Indian dosa.

Curry Leaves are a fresh herb obtained from a tree that grows like neem trees (Margosa Indica). It is hard to describe the taste of curry leaves as it has a distinctive flavor; they have an astringent taste yet, a mildly bittersweet, pungent aroma. In the cooking heat, the leaves will yield a nutty aroma with slight notes of citrus and anise flavor. So take advantage of the opportunity; make these fantastic recipes and delight your friends and family with sentient coconut chutney.

[sp_recipe]