During early or busy morning hours,the most noisy and irritating job is to grate coconut in large quantities for chutneys.U can buy grated coconut from the shops, freeze it in a zip lock bag & use them whenever needed.But some people don’t like the the taste of frozen coconut.Its the same in my house too.So what I do if I want to grind coconut without grating is, I slice or chop the coconut using the back of a thick ladle.I remove it as thin,small slices for the mixer to grind easily.I don’t use knife as it is risky.So i use this ladle (shown in the picture ).This makes my job easier .But one thing, don’t follow this procedure everyday.Ur mixie jar blade may worn out/break soon.So try this option once in a while if u are in a hurry.
For some people,most of the time coconut chutney becomes watery & it separates from the chutney.To avoid this,first dry grind all the ingredients adding salt.U will get a wet coarse powder.Then add water little by little and grind it for more time.U will get a smooth thick chutney.( U can also use little milk to get white colored chutneys but its shelf life would be reduced)
During winter season,whenever u grind coconut for chutneys,u will find a layer of whitish oil separated from the chutney.Chutney won’t taste good.Use warm water to grind the chutney.The problem will be solved !!
DO’s:
1. Always use fresh grated coconut, little brown coating of shell skin is ok to use. More coconut less pottukadalai/Fried gram is also a must for white chutneys.
2. Less water for Khatti (thick )chutney, add only if its necessary to run your mixie.
3. Indian mixer or small jars are a must.
4. Use small green chillies and always use less green chillies for white color chutney and increase the spiciness by tempering with more red chillies.
DON’Ts:
1. Ready made flakes or desiccated flakes or frozen grated coconut will work but don't expect taste and color. Mostly yuck, pale white color with oily look.In that case,follow the above tip I mentioned for winter season.
2. No microwaving for reheating, just thaw to bring back to room temperature. Reheating makes it release more oil and which results in stinky coconut smell.
3. Blender will not work for thick chutney and adding more water will make it thin but consistency will be still coarse.
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