Easy to make Coconut Coriander Chutney Recipe using everyday pantry ingredients with substitutions and variations, Also called nariyal ki chutney you can enjoy chutney with idli, dosa, upma, Pongal or just plain chapati.

Easy to make Coconut Coriander Chutney Recipe using everyday pantry ingredients with substitutions and variations, Also called nariyal ki chutney you can enjoy chutney with idli, dosa, upma, Pongal or just plain chapati.
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The first I heard that Mrs. Tarla Dalal was no more I could not accept it. She is a personality who I considered immortal. But when the messages in the Blogging Marathon group kept pouring i had to believe it.
A lady, who when it was unheard of churned out books, TV shows and brought cooking from boring to “hey wow that is fantastic ” almost single handedly! A daunting task that she accomplished with panache that was unmatchable!!
So as a tribute we at the Blogging Marathon are posting today as a group.
My choice is Chunda!
Chunda was what my MIL prepared very summer. She grated the mangoes and then used the sun’s rays to melt the sugar till the mangoes became translucent. For that she would painstakingly go to the terrace with her jar of Chunda in the morning and bring it down in the evening. I do not know for how many days she did this as I was never interested in it. 🙂
Now that I want to make it I turned to whom else but Tarla Dalal for her recipe.
What is chunda?
For me it was something new unheard of If like me its new then lets see what the “Queen of Cuisine” says
According to Mrs. Tarla Dalal , “ Mango chunda is a preserve that is common to all Gujarati households. In the rural Gujarat farmers staple diet with theplas early in the morning. Chunda is a combination of grated mangoes and sugar, the quantum of sugar used determined by the sourness of mangoes.”
Chunda can be made both sweet and spicy. ” Spicy Chunda’s are essentially of two kinds – cumin seeds (jeera) or asafoetida (hing) flavoured. Sweet Chunda s can be flavoured with only saffron and cardamom or can also have pieces of mixed dry fruits to make a dry fruit Chunda.”
Sweet or spicy the basic process of making Chunda remains the same. The traditional preparation of Chunda is time consuming.
This is okay if you have a lot of sum streaming in your place but what about me? I have hardly any sun and our terrace is also covered?
Mrs. Dalal has solved our problem with her usual aplomb.
Follow the recipe and you can have a year’s stock of
Recipe Source: Achaar Aur Parathe
Storage time upto 1 year: In a cool dry place.
Preparation Time: 50 mins.
Cooking Time: 5 mins.
Makes 1 ¼ cups.
Mrs Dalal has variations on this recipe too. For that do check here.
I have made no changes at all in the master chef’s recipe. This is my tribute to her.
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Briju Parthasarathy says
Yummy chindoo
KP says
There is no better tribute than posting a recipe of a sweet delicacy from Ms.Tarla Dalal.
This is something new to me but promises to be very delicious when eaten with chapathi.
Srivalli says
Nice choice Archana..and a beautiful tribute!
Sapana behl says
Very beautiful Chanda and niceTribute to her..
themadscientistskitchen says
Thanks Sapana