Its #ChutneyDay on September 24, so as my round up to it I am sharing some traditional Kokani Muslim chutney recipes. Kokani Muslims are an ethnic clan that inhabit the Konkan stretches of Maharashtra state in India. As a result of proximity to the sea, coconuts are in abundance in the region and hence utilized to a great extent by the community in their cooking.
Today I am sharing the recipe of BHUJLELYA SUKHYA KHOBRYACHI CHUTNEY or a flavourful, roasted, dried coconut chutney that is relished with dal rice (varan bhaat) or rice chapatis (taandulchi bhaakri). Traditionally chutneys, even masalas were made on the grinding stone or ‘paata-varvatta’ (the term for the pair of grinding stones in our Kokani dialect). So, I have used a grinding stone and not a machine blender to make the chutney. Hence I could achieve a beautiful texture and lots of flavour.
Here is how the recipe goes.
Prep Time: 30-40 minutes
Cooking Time: 5 minutes
Makes: 1 cup
Equipment: Grinding Stone (preferable)/ Mixer blender
• 80 gm Dried coconut (approx. one half shell/fruit)
• 25 gm Dry red bedagi chillies (approx. 10-15 big pieces)
• 15 gm Garlic (approx. 6-8 small cloves)
• 5 gm Sea salt (1 tsp)
• 400 ml Water (2 cups)
For treating chillies and garlic:
1. Destem the chillies and peel the garlic.
2. Bring the water to a boil and pull off the stove.
3. Soak the chillies and garlic in this water for about half an hour to soften them.
4. Drain excess water and keep chillies, garlic aside.
For treating the coconut:
5. Roast the coconut over an open flame until it evenly chars.
6. Grate this coconut and keep aside.
For the chutney:
7. Bring the grated coconut, soaked chillies, garlic and salt together on a grinding stone.
8. Grind to a coarse paste.
9. Sprinkle with lemon juice and serve.
PS - Refrigerate the left over chutney if any. One can even use this chutney for stuffing brinjals, gourds and much more to arrive at flavourful vegetarian dishes.
So, do try out this recipe and let me know how it turned out.
HAPPY COOKING… HAPPY CHUTNEY DAY in advance to all celebrating.
- Regional Indian Food & Travel enthusiast