Thengai akroot chutney/Coconut walnut chutney (3 variations)

Coconut and Walnut Chutney - Creamy coconut chutney with the goodness of walnuts. Walnuts are rich in omega - 3 fatty acids and contain considerable amount of protein. Walnuts are predominantly had, as it is, in nuts form. It has a slightly bitter taste which can be overcome by consuming them with salads, chutneys or by sprinkling over cakes. Kashmiri cuisine make use of walnuts more compared to others.

Ingredients: 

Nuts and seeds - Fresh coconut is a used as it gives best results, Walnuts are used. Mustard seeds is used in the seasoning.

Lentils - Split urad dal is used in the seasoning.

Spices - Ginger, Green chillies, red chillies, powdered hing, white crystal salt are used.

Souring agents - Tamarind is used.

Herbs - Curry leaves are used.

Method:

Grind - Grind nuts, spices, herbs in the blender.

Season - Temper with seeds, dals, spices and herbs.

Variations:

• Coconut and fried gram Dal chutney:

Replace walnuts with equal quantities of fried gram Dal  and proceed as per the directions. 

• Coconut and Almond Chutney:

Replace walnuts with 2 tbsp of roasted or blanched almonds and proceed as per the directions. Substitute tamarind with the juice of lemon.

• Salavai Chutney:

Replace walnuts with 1/4 cup of cashew nuts and proceed as per the directions. Use a few drops of lemon juice instead of tamarind. No need for seasoning.

Salavai chutney

Serving suggestions:

The chutney goes well with all of the south Indian tiffin items.

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Coconut Red Chutney

Equipments used: Blender and seasoning pan.

Recipe:

Coconut and walnut chutney 

A healthy combination of coconut and walnuts with spicy ginger and green chillies.

Total Time Taken - 15 minutes

No. of servings - 4

1 cup = 200ml

Ingredients with measurements:

To grind:

Coconut - 1 cup

Walnut pieces - 2 tbsp

Tamarind - marble sized

Ginger - 1/2 " 

Green chillies - 5

Curry leaves - 1 sprig

Crystal salt - to taste.

Tempering:

Sesame oil  - 1 tsp

Mustard seeds - 1/2 tsp

Urad Dal - 1/2 tsp

Powdered Hing - 1/4 tsp

Red chillies - 1  or 2

Curry leaves - a few

Directions with pics:

1. Take ' to grind' ingredients in a blender. 

2. Grind to a fine paste. Transfer the contents to a bowl. 

3. Adjust the consistency by adding water. 

4. Heat a seasoning pan, add ' tempering' ingredients. Pour the seasoning over the chutney.