Coconut and tomato chutney

Coconut and tomato chutney. Pickled and semi-spicy and / or sweet and sour pasta made with coconut and tomatoes. It can be used as an appetizer or salad for activities or family or friends gatherings; but also as a salad dressing or for other dishes, depending on its consistency.

Summary

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  • 1 Ingredients
  • 2 Preparation
  • 3 Uses
  • 4 See also
  • 5 Sources

Ingredients

  • 1 cup grated coconut
  • 1 tablespoon of tomato paste
  • 1 tablespoon chopped chives
  • 2 tablespoons of chopped parsley
  • 2 tablespoons of brown sugar
  • 2 tablespoons of oil
  • 1 Chili pepper pecked
  • 1/2 cup chopped ripe tomato
  • 2 cloves of garlic
  • 4 tablespoons of vinegar
  • 1 tablespoon of soy sauce
  • ¼ teaspoon turmeric
  • 1 teaspoon of sesame seed
  • 1 tablespoon of rosemary (better fresh)
  • ½ teaspoon ground cumin
  • Drops of hot sauce to taste
  • Salt to taste

Preparation

Sauté the coconut in the hot oil with the previously crushed dry spices, the minced chili and the minced garlic, stirring frequently to match the cooking. When you notice that the onion begins to brown, add the rest of the green spices, after approximately two minutes add the chopped tomato and tomato paste, soy sauce and sugar, and vinegar. If necessary, you can add ¼ cup of water. When the tomato is soft, lower the heat and cover it, until it is fresh enough to process it (use a mixer). Here you can add, if necessary, some water, first check the salt point. If you want something more pasty use a greener coconut or add some yogurt. The spicy drops are then incorporated to your liking. Although it can be eaten instantly, it is much tastier, after a week or several days of rest and packaged.

 

Applications

Like the Coconut Chutney recipe, this one is quite good as a side dish to many dishes, and can also be spread on any cookie or fry. El Coco (Cocos nucifera) is a tropical fruit native to these regions of Southeast Asia, so it is commonly used in most kitchens.

In the case of the Tomato , originating in Central America , it must have entered the gastronomy of this region brought as an exchange by the Manila Galleon or later. In short, this American product arrived and established its reals in Asian cuisine, giving it a new flavor, smell and texture. Like peanuts (Arachis hypogaea), chili in all its variants, especially in hot peppers.

It could be said that this is an international cooperation although these products are never aware of the new imprints they created. These Southeast Asian chatni cannot be confused with American Mole recipes and their variants, although the end and the means are very similar.

 

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