This recipe will encourage you to go for that fresh coconut fruit from your superstore’s vegetables isle that most of us avoid going for, just because we think it is messy and too difficult to use it in our cooking! Well this recipe is going to break that myth for you!
Although, the dried coconut flakes are also a good addition to your diet, in cereals, oatmeal, porridge etc. but nothing competes with raw and fresh fruit over dried and processed. are you with me on this? I take that as a “yes”! 🙂
Coconut is gaining popularity with the health food media these days; Health food stores are inundated with new coconut everything products! but, lets face it, benefits of coconut has been known for centuries. Coconut is considered divine in the East and generations have been reaping rare and remarkable benefits of this divine super food!
Here are just to count a few –
- Coconut is cooling and calming in it’s natural properties, which refreshes your mind and senses
- Coconut fat actually belongs to a group of medium chain triglycerides chain of fatty acid which helps burn fat, and provides you with the endurance and stamina you need
- Coconut milk is a great addition to many recipes and often used to neutralize the salt, sugar and spices.
- Coconut oil is a natural lubricant, skin healer and a moisturizer. It is often used in natural skin and hair products.
- Coconut milk is a great substitute for people who have milk allergies, and commonly used in plant-based recipes such as – cakes, ice-creams, puddings, soups.
Use, this recipe as a side, dip or layer on your sandwich or wrap.
The secret to this recipe actually comes from my aunt, who I recently visited and saw her pan roasting handful of split chickpeas and then grinding them to a powder. She then sprinkled this powder over freshly pureed coconut chutney. The results were delicious and much more!
Hope you enjoy, Leave me comment on anything you want to say…:)
Want to see more of my healing and healthy dips or chutney recipes? give the links below a try –
- 1 fresh raw coconut fruit
- ½ cup of water or as you need it while grinding
- cilantro leaves
- 1 teaspoon of Himalayan salt
- ¼ teaspoon of lime juice
- a handful of roasted split chickpeas (Chana dal) or as a replacement use a handful or roasted peanuts
- Break open the coconut fruit.
- Scoop out the coconut flesh (The easiest is to leave it in a freezer for an hour. The shock in temperature helps to knock off the coconut exterior layer easier. There are many tips and tricks over the internet)
- Chop the coconut flesh in small pieces and pour in a blender or food processor, add half a cup of water and blend it until it is smooth. more water can be used if required to get more smoother consistency.
- add in the salt and fresh cilantro leaves
- pan roast a handful of split chickpea/Chana Daal, grind it without any water to a powder consistency. Add this powder to your coconut chutney and mix well.
- Use roasted peanuts as a replacement to split chickpeas.
- The flavour is so much more with the addition of split chickpeas or peanuts.