Have you ever had trouble getting into a coconut or rather removing the outer shell so that the sweet flesh within is easy to tuck into? If you have then you are going to love the following tip.
All you need to do is the following:
- Place the coconut in the freezer for 30-45 mins.
- Remove from the freezer and then use a rolling pin to bang down on the coconut whilst holding it in your other hand. The outer shell will break away.
- Easy hey!
Drinking the coconut milk is a whole lot easier this way I find.
So on to the coconut chutney.
Once you have the naked coconut you then need to peel it – the outer skin comes away so easily. Then it is simply a matter of grating the coconut.
Using a whole coconut does produce a lot of coconut chutney, but I find it lasts for up to a week in the fridge no problem. A dollop on the side of some spiced semolina – upma, from my previous post, works wonders or equally it would be great with any south Indian curry. In southern India they eat coconut chutney as part of breakfast, lunch or supper so if you take a similar attitude it will be used up pretty fast!
2 tbsp chana dal, roasted
2 fresh green chillies
2 tbsp vegetable/coconut oil
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
pinch of asafoetida/hing
2 dried red chillies
7 curry leaves
1 tsp salt
- Remove the shell from the coconut by placing it in a freezer for 30 minutes and then banging down on it carefully with a rolling pin.
- Remove the skin from the coconut using a potato peeler and then grate the coconut.
- In a frying pan dry roast the chana dal so they begin to bronze slightly. Let them cool and then use a spice grinder to grind them up.
- Place in a smaller blender along with the grated coconut and fresh green chillies. You will need to add a little water to loosen it up (the amount of water added depends on how thick you like your chutney! I tend to use 300ml). Blend to form a smooth paste. Add a little salt to taste.
- In a frying pan heat the oil and when it is hot add the mustard and cumin seeds, the dried chillies, curry leaves and hing. Move around the pan for 20 seconds before pouring over the coconut chutney.
- Stir into the chutney and serve.