I am not one to sit down and prepare a meal in my kitchen for hours.
Instead, I make one-hour meals at home, usually with some veggies and a few spices, and I eat them straight from the pan.
I am a vegetarian, and as I do not like eggs and dairy, I prefer this recipe for a vegetarian desert food.
But even so, I had to make this one for my husband.
His wife, Nandita, loves the recipe, and they like to make it with vegetables and spices.
I was curious how it tasted, so I asked Nandith to prepare the recipe for me.
Her recipes are always amazing.
If you love a recipe, share it with your friends.
This recipe for coconut chutney is vegetarian, too, and it is also vegan.
The coconut chuts are made from coconut and coconut milk, which are both rich in nutrients and antioxidants.
The combination of these two ingredients gives it a creamy texture and taste that is not unlike butter or coconut cream.
If it’s a little tough to get the coconut milk in the pan, use a non-stick pan, and make sure the coconut is well-soaked.
The chutneys also keep well in the fridge for up to 3 days.
The recipe is simple, with the coconut chukka and coconut flour added in the middle, and the chutniks baked on a hot pan until golden brown.
Nandit has been cooking coconut chilis for a long time and she has perfected her technique and ingredients.
She is the kind of cook who is constantly looking for new ways to serve her family.
Nandsh and I had a long chat on our way home and we shared some recipes that we have shared with each other over the years.
We also discussed how to prepare chutnis for our family, and how much time it takes for a coconut chuti.
Read more about the ingredients in this recipe.
It has been so long since we made coconut chudi, and we were still craving the chuks.
What was missing?
Read on for our guide to making coconut chiti at home.
How to make coconut chutti Recipe for Coconut Chutney Ingredients 1 cup coconut milk (or milk substitute) or 1 tablespoon coconut flour 1 tablespoon salt 1 tablespoon vegetable oil, such as coconut or palm oil 1 teaspoon red chili powder 2 tablespoons coconut sugar (or honey) 1 teaspoon coriander powder 1 teaspoon turmeric powder 2 teaspoons red chilli powder 1 tablespoon cumin powder (optional) 1 tablespoon red pepper flakes (optional to add crunch) 1/2 cup of water (or coconut milk) 1 cup of the coconut juice 1 cup chopped corianders 1 cup cilantro leaves, finely chopped Instructions Wash the coconut.
Soak the coconut in a bowl of warm water for about 10 minutes.
Drain the coconut and place it aside.
Add the water, coconut milk and salt.
Mix the coconut, coconut flour and salt until well-combined.
Mix in the vegetable oil and chili powder.
Add in the coriandr chili powder, cumin and red pepper powder.
Make sure the mixture is well mixed.
Mix everything well.
Keep adding the ingredients to the coconut until the mixture has a smooth texture.
Add more coconut milk as needed.
Pour the mixture into a greased pan and cook on medium heat, stirring occasionally, until the coconut starts to turn golden brown and begins to brown.
It takes about 5-7 minutes, depending on the size of the pan you use.
Let the coconut cool down for a few minutes.
Transfer the coconut to a plate.
When the coconut reaches an internal temperature of 90 degrees Celsius (320 degrees Fahrenheit), it will release its coconut milk.
Drain off any excess liquid.
Pour it into a bowl and use a knife to scoop out the chitik.
Remove the chitta from the coconut shell and set aside.
Heat a large pan on medium-high heat.
Add 1 tablespoon oil.
When it starts to smoke, add the coconut pieces and stir well to get them evenly coated.
Add a few more teaspoons oil.
Add salt to taste and mix well.
Heat another pan on high heat.
When hot, add 1 teaspoon oil.
Mix with the palm oil and stir until the oil is completely melted.
Add cumin, turmeric and red chili powders.
Add coriandr powder and cilantro.
Add all the remaining ingredients to a bowl.
Mix to combine.
Add water and coconut juice and mix.
Pour over the chita and let it cook on the other side for about 5 minutes.
Remove from heat and serve. 3.2.2085