This chutney keeps very well. So you can make it ahead of time and refrigerate it for up to a week and use it as and when you need to.
Here’s a few options on what you can do with this spread –
1) Chutney sandwich – Spread it over some buttered slices of bread. I think it goes well with slightly toasted slices as well.
2) Chutney Cheese sandwich – Butter a slice of bread and spread some of the chutney over it. Top with a slice of cheese or grated cheese, whatever you have at hand. Cover this with another slice of bread.
3) Veggie Delight sandwich – Butter a slice of bread and spread some of the chutney over it. Place some slices of tomato and cucumber on it. Cover this with another slice of bread.
These are just a few sandwich combos to get you started. I’m sure you’ll come up with many more and I’d love to hear about them. And oh yes, how can I forget –
4) With rice – On days of fasting, my mum used to serve us this chutney with a small portion of warm, plain rice to get us through the day.
Check out how I make my Coconut & Coriander Chutney here –
Coconut Coriander Chutney
1 cup freshly grated coconut
1 large bunch of fresh coriander, leaves and tender stalks (About 1 tightly packed cup)
6 small cloves of garlic or 2 large cloves of garlic
1 green/red chilly
1 tbsp sugar
1 walnut sized ball of tamarind, soaked in 1/4 cup water
Salt to taste
Tip all the ingredients except the coconut into a blender or food processor. Blitz to form a puree.
Add the coconut and blitz again. You can leave this spread as coarse or grind it as finely as you like. I like it ground fine but not too fine. You may need to add a dash of water to help the ingredients grind well.
Taste and adjust the flavors, if needed.
Store in a container, refrigerate for up to a week and use as and when needed.
Its a very simple process, don’t let anyone tell you otherwise. If we can do it, so can you. I did a little bit of reading before we tried it out and a lot of sources tell you to keep a 1:1 ratio. ie. 1 egg to 1 cup oil. Thats the basic. I suggest you tweak the flavor to your liking.
We made a double batch of this mayonnaise for the barbecue party and used it for both, the cole slaw and the cucumber salad. Both recipes to follow.
1 cup oil
1 tsp. mustard
Salt to taste
Sugar to taste
A few drops of lime juice or vinegar
Put the egg, mustard, a pinch of salt and a little sugar into a blender.
Blitz for a few seconds to get it started.
Keeping the blender running, carefully and slowly add the oil in a stream through the top of the jar (the opening through which you can add liquids). Make sure that you add the oil slowly.
Once it starts thickening, stop the blender, taste adjust seasoning, add the lime juice or vinegar and blitz again for a couple of seconds.
NOTE: If you find that after thickening, the mayo looks like it has sort of split, don’t worry. This simply means you’ve added a little too much oil. Simply add another egg to it and blitz again. You may need a little more oil but add gradually only till it thickens.
While the 1:1 ratio works most of the time, its success also depends on the size of the egg. So start of with about 1/2 to 3/4 cup of oil. If you’ve reached the desired consistency, you can stop adding the oil. If you need more of it, feel free to do so.
Transfer to a clean and dry glass jar and refrigerate. I use this in salads, sandwiches, and other dressings as well.
I hope you try making your own mayonnaise at home.If you do, I’d love to hear how it worked for you.