Dr Priti Nanda SibalFounder - Functional medicine clinic

Sesame And Coconut Chutney | By Dr. Priti Nanda Sibal

Name: Sesame And Coconut Chutney | By Dr. Priti Nanda Sibal
Uploaded: 2022-10-13T06:54:18+00:00
Duration: 4 min 10 s
Channel: Dr Priti Nanda Sibal
Description: In this instructional video, functional‑medicine expert Dr. Priti Nanda Sibal demonstrates how to turn leftover coconut fiber and sesame‑seed remnants…

13 Oct 2022 · 4 min

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4:10

In this instructional video, functional‑medicine expert Dr. Priti Nanda Sibal demonstrates how to turn leftover coconut fiber and sesame‑seed remnants from homemade coconut and sesame milks into a flavorful chutney. She begins by chopping ginger and adding half a tablespoon of sesame‑seed remnants, half a bowl of coconut fiber, and the white outer coconut pieces into a jar. After seasoning with salt, optional cumin (jeera), and green chilies, she adds a small amount of water to achieve a proper chutney consistency, warning against adding too much water which would make the mixture watery. The blend is processed for about 30 seconds, transferred to a container, and stored in the refrigerator. Dr. Sibal notes optional additions such as lemon juice, black pepper, or oregano for extra flavor, and encourages viewers to customize the chutney to their taste. The final product is presented as a spicy, aromatic accompaniment for meals.

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And I'm your functional medicine expert, and what we're going to do today is we are going to make coconut sesame chutney. Very, very simple to make. And if you've just made coconut milk or sesame milk and the fiber is still there with you, you can use that too, because I'm going to use that. I have cut few pieces of ginger, about this big size of ginger. I've cut into small pieces, I've added in the jar. I have this half tablespoon of sesame seeds remnants after making sesame milk. And I'm going to add that. I'm going to add half bowl of coconut fiber and whatever coconut is left after making milk, and the outside portions of coconut which I have removed to make milk as white as it can get. And now I'm going to add a little water in this. Right, so this is ready. I'm going to add a little salt as per my taste. You can add as per your taste. I'm going to add a little jeera. If you want to add, you can. If you don't want, you can— you might not add it. And I'm adding some green chilies. And now this is ready, and I'm going to now blend it. I have not added water yet, but I will add in a little while. I'm going to add a little water because you see consistency is not that of a chutney, and we want it to be, you know, just like chutney. I have not added a lot of water. Please be careful, because if you will add a lot of water, what will happen? The water will— the chutney will become very watery, and then you will want to apply it on, you know, on your roti to make a roll, or any other thing which where it will have to be applied, it will be very difficult. Right, so now I'm going to blend it once again. Yes, and my coconut chicken is going to be ready. Ready, we blend it for 30 more seconds. Yes, yes. And now I'm going to put it in a container and we can use it. Container will be here. So now I am just putting it in my chutney jar and I'll put it in the fridge and eat it with my meals. What I want to tell you here is I've not added lemon to this because It is as it is very, very yum. The green chilies were very spicy, so it's spicy. And I don't like too much of lemon in all my dishes, but if you want lemon, you can add lemon. If you want a little black pepper, you want to season it with oregano or something like that, please free to do it and enjoy this chutney with your meals and make your meal very, very colorful and And now shake. So the chutney is ready, and I promise you, if you will taste it, you will just love it.