COCONUT CHUTNEY

Coconut is said to be an antibiotic, where it is served in way of food in India. Coconut smells nice, tastes nice and have good cholesterol too. In South India, Kerala stands leading in usage of coconut. Our ancestors, added coconut in their daily life and lived happily without any diabetic, cholesterol and blood pressure. But today's doctor's advice is to avoid coconut to reduce diabetic level and  cholesterol level. My search for this says, eating fresh and uncooked or less cooked coconut reproduce less fat.  Here is the traditional coconut chutney recipe, enjoy without thinking about your blood content levels......... what ever be. 


Ingredients:


1. Freshly grated coconut - 1/2 cup
2. Green chillies - 1 or 2
3. Salt - as required
4. Asfotedia - optional
5. Lemon juice - 1 tsp ( optional)


Seasoning:


1. Oil - as required
2. Mustard seeds - 1 tsp
3. Urud dhal - 1 tsp
4. Jeera - 1/2 tsp
5. Curry leaves - 5-6 leaves


Method:


1. Add freshly grated coconut, green chillies and salt to the blender and grind to a fine paste with adding very less or required water.


2. Transfer to the serving bowl.


3. Heat oil in a pan, add mustard seeds, jeera and urud dhal, finally the curry leaves. Once they got popped, pour on top of the chutney. 


4. Serve with hot idly, dosa, uppuma, kichadi.


note: So many variations of coconut chutney are there in practice.