Anupama's Kitchen
Coconut Chutney
Based on Uma Hingorani’s Recipe for Coconut Chutney
From Uma Higorani: Ayurveda provides nutritional guidelines, in addition to physical, emotional, and spiritual support, for both the mother and baby, throughout pregnancy. During pregnancy, the fetus receives nutrition from the mother via the placenta. Consistent and adequate nourishment is needed by the mother for the proper development of an embryo and changes monthly. An expecting woman especially needs additional amounts of protein, iron, calcium, and B vitamins compared to normal. By following the Ayurvedic nutritional guidelines in Garbhini Paricharya, or antenatal care, a pregnant woman can remain healthy and deliver a child with good health, energy, strength, complexion, and voice. Below are two Ayurvedic recipes for pregnant women, which are tasty and healthy. Of course, avoid any food(s) that cause allergic reactions or unwanted side effects!
Prep Time
10 - 12 Minutes
Serving Size
Serves 6 People
Pregnancy Period
Anytime During Pregnancy
Postpartum Period
After 1 Week
From Anupama Vaidya: Enjoy this delicious Coconut Chutney with dosas, vadas, idlis, or other dishes. You can also put it on whole grain or gluten-free bread and add some veggies like cucumber slices, tomato slices, beets, etc., and make delicious sandwiches for kids or picnics. The chutney can stay in the refrigerator for 1 week. The coconut chutney is good for Pitta and Vata dosha body types of people and it may increase a little Kapha due to coconut, otherwise, it is Tridoshic.
Ingredients for Chutney
- 2 Tbsp Chana Dal
- 2 Tbsp Urad Dal
- 1 Cup Fresh Grated Coconut
- 1 Medium Jalapeno or Green Chili Pepper
- ½ Cup Water
- Salt to taste
Ingredients for Tempering
- 2 Tsp Ghee
- 1 Tsp Black Mustard Seeds
- 4 Curry Leaves
- 2 Dry Red Chilis
Instructions
- Grinding the Chutney
- Dry roast Chana dal in a saucepan over medium heat until slightly brown (do not burn) and set aside.
- Dry roast Urad dal in the same saucepan over medium heat until golden brown and set aside with Chana dal.
- Once the Chana and Urad dals are cool, add them to a blender or food processor along with fresh coconut, green chili pepper, salt, and water.
- Pulse until a slightly coarse consistency of chutney is obtained. If needed, add a little more water to the blender or food processor.
- Tempering the Chutney
- Pour the chutney into a nice airtight glass container.
- For tempering, add 1 tsp ghee to a small fry pan and heat to medium, until the ghee is melted. Then add mustard seeds and allow to pop (be careful not to burn yourself!).
- Then add curry leaves and red chilis. Allow them to get golden brown or nicely roasted with a nice aroma.
- Pour the tempering into chutney and mix well. Garnish with cilantro leaves.
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