How to freeze curry leaves with coconut for chutney prep?

Question

Learn a brilliant meal-prep hack to freeze curry leaves and coconut together. Create an instant chutney base that's ready to blend from the freezer.

Answer 1

To freeze curry leaves with coconut for chutney, blanch the curry leaves, combine them with shredded coconut, portion into freezer bags or containers, and freeze. This preserves the flavor and aroma for future chutney preparation.

Detailed Explanation:

Freezing curry leaves with coconut is a great way to have fresh ingredients readily available for chutney, especially if you have an abundance of curry leaves or fresh coconut. Here's a step-by-step guide:

1. Prepare the Curry Leaves: Wash the curry leaves thoroughly to remove any dirt or debris. Pat them dry with a clean kitchen towel or paper towels.
2. Blanch the Curry Leaves (Optional but Recommended): Blanching helps to preserve the color and flavor of the curry leaves. Bring a pot of water to a boil. Add the curry leaves and let them blanch for about 30 seconds to 1 minute. Immediately transfer them to an ice bath to stop the cooking process. Drain well and pat dry.
3. Prepare the Coconut: If using fresh coconut, shred it finely. You can use a coconut scraper or a food processor. If using desiccated coconut, no preparation is needed.
4. Combine Curry Leaves and Coconut: In a bowl, mix the blanched (or unblanched) curry leaves with the shredded coconut. The ratio depends on your preference, but a common ratio is 1 part curry leaves to 1-2 parts coconut.
5. Portion and Package: Divide the mixture into small, usable portions. Place each portion into a freezer bag or airtight container. Remove as much air as possible from the bags to prevent freezer burn.
6. Freeze: Label the bags or containers with the date and contents. Place them in the freezer. They can be stored for up to 2-3 months.

Pro Tip:

To prevent the curry leaves and coconut from clumping together in the freezer, spread the mixture in a thin layer on a baking sheet lined with parchment paper before freezing. Once frozen, break it into smaller pieces and transfer to freezer bags. This makes it easier to use small amounts at a time.