Saturday, May 21, 2011
"Maankochu" Chutney (মান্ কচুর চাটনী)
A paste, a cutney or is it a sauce? I haven't been able to find an appropriate English name for Maan Kochu, so I will refer to it as Mankochu. I have a propensity for roots and tubers. So when I had at my mother's place this delectable chutney, I instantly wanted the recipe. Unfortunately, I haven't come upon it in Chennai. The dish is made with the raw grated vegetable. Its necessary to try it out before embarking on the recipe, since it can itch. There's something very Bengali to smell the mustard oil as you put a large dab of this green chutney on steamy rice.
500 gm Maan-Kochu or root stock
1 and half cup, Coconut, grated
2 cups, Coriander leaves, Chopped
1 and 1/2 Tablespoon, Mustard Seeds
Half cup Mustard Oil
3 Tablespoon, Green Chillies, chopped
Rock Salt, your taste.
1/2 Tablespoon, Sugar
Water, According to your need of thickness of the paste.
Wash the Maan-Kochu thoroughly,before peeling. Grate a little bit and taste it. If it tickles, then don't proceed. Cut the vegetable if it passes the "tickle test" into very small pieces. Keep aside.
Grind the mustard seeds, sugar and salt. Add this to chopped green chillies, coriander, and the grated coconut. Put everything together with the chopped maan kochu pieces little by little in the mixer, and blend. Add extra salt sugar if necessary. Add the mustard oil and blend. Add water little by little, only if the consistency is too thick.
One can have this spread with bread, chapati, and with hot rice.