Can you share authentic chutney powder recipes

Indian poke bowl with

Coconut chutney

  1. Kikkoman
  2. Recipes
  3. Indian-inspired poke bowl with fresh coconut chutney

Poke bowl

INGREDIENTS FOR
PEOPLE

Basmati rice

Coconut milk
Curry spice, powder
Paneer
Kikkoman sauce for poke bowls
Cherry tomato
broccoli
Coconut flakes
Sprig of mint
Lemon juice
dried apricot
fresh coconut meat
ginger
Cayenne powder
  1. Cut the paneer into small, bite-sized pieces and mix with the Kikkoman sauce for poke bowls.
  2. Let it marinate while you prepare the rest.
  3. If you can't find a paneer, try another firm cream cheese that isn't salty (important) or firm tofu.
  4. Wash brown basmati rice until clear. Place in a medium pan with coconut milk, curry spices and salt.
  5. Cover and cook according to package instructions, usually 15-20 minutes. Turn off the heat and leave covered.
  6. Fluff rice after 5-10 minutes with a fork and keep warm. If you want to save calories (around 50 kcal per serving), cook the rice in water instead of coconut milk.
  7. In the meantime, wash the broccoli, cut into bite-sized pieces and place in the steamer.
  8. Cover and steam for 5-6 minutes over high heat.
  9. Rinse for 1 minute under cold tap water and season with a little salt. If you don't have a steamer, use a strainer in a saucepan with a well-fitting lid.
  10. Top up the water in the pot regularly. For the fresh coconut chutney, peel and finely chop the ginger. Roughly chop the dried apricots.
  11. In a small bowl of a food processor (not a mixer), mix the chopped ginger, apricots, chopped fresh coconut meat and lemon juice, season with salt and a pinch of cayenne powder.
  12. Blend for 30 seconds - 1 minute until coarsely chopped. If necessary, loosen the mixture from the sides of the bowl.
  13. Mix with finely chopped mint and set aside.
  14. The chutney can be stored in the refrigerator for up to three days.
  15. If necessary, replace with a store-bought chutney to save time.
  16. Halve the cherry tomatoes and briefly toast the coconut flakes in a small, dry pan (do not use oil), making sure that they do not burn, but only have golden brown edges.
  17. Divide the rice in 4 bowls.
  18. Spread the same amount of all the other prepared ingredients clockwise on the rice in the bowls: chutney, broccoli and cherry tomatoes. Arrange the marinated paneer with the sauce in the middle and garnish with toasted coconut flakes.
  19. If desired, sprinkle with more Kikkoman sauce for poke bowls and serve immediately.

Good Appetite!