Best Coconut Chutney Recipes
INDIAN COCONUT CHUTNEY
This delicious chutney is made mostly in the food processor and is a great side for Indian cuisine, or even chips. Freezes great.
Provided by Sarah Garland
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 20m
Yield 16
Number Of Ingredients 14
Steps:
- Combine coconut milk, shredded coconut, 1/2 cup curry leaves, onion, serrano peppers, garlic, ginger, lime juice, peanut butter, salt, and cumin in a blender; puree until smooth, 2 minutes or more.
- Heat oil in a saucepan over medium heat. Add mustard seeds and cook until they pop, 10 to 20 seconds. Add 4 curry leaves and cook for 30 to 60 seconds. Add pureed mixture to the pan; it will sputter. Cook, stirring occasionally, for 5 minutes.
- Remove and discard curry leaves. Allow chutney to cool before serving.
Nutrition Facts : Calories 65.1 calories, Carbohydrate 2.9 g, Fat 6 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 4.4 g, Sodium 149.1 mg, Sugar 0.8 g
COCONUT CHUTNEY
This rather spicy South Indian chutney is often paired with potato-filled dosas, but may be served with any number of dishes. It's important to use only fresh or frozen grated coconut, not the desiccated (or dried) kind, nor the sweetened. It tastes best the day it is made.
Provided by David Tanis
Categories easy, quick, condiments
Time 15m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Put yogurt in a mixing bowl. Set a small skillet over medium heat and add vegetable oil. Add mustard seeds and wait until they pop, about 1 minute, then stir in sesame seeds, asafetida, chiles and ginger. Cook until mixture sizzles, 1 minute more, then turn off heat.
- Add coconut and salt. Stir to combine ingredients, then add contents of skillet to yogurt and mix well. Thin with up to 1/2 cup water if necessary. Check seasoning and transfer chutney to a serving bowl. Cover and refrigerate if desired, but bring to room temperature before serving.
Nutrition Facts : @context http, Calories 184, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 16 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 220 milligrams, Sugar 5 grams, TransFat 0 grams
COCONUT CHUTNEY
Steps:
- In a food processor or blender grind coconut, onion, ginger, green chile, yogurt, lemon juice, and salt with as little water as needed for a moderately thick (not watery) consistency. Set aside.
- In a covered medium frying pan, heat the mustard seeds, dried red peppers, and curry leaves in oil over medium high heat until the seeds begin to pop. Uncover, add ground coconut mixture, and stir for 10 seconds. Remove from heat and transfer to serving bowl.
- Serve at room temperature as dip for snacks.
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COCONUT CHUTNEY RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
Ratings 269Calories 138 per servingCategory Breakfast
- Basic chutney (hotel style) You can make so many variations to this basic coconut chutney like adding some mint, coriander leaves, garlic, lemon juice, tamarind, curry leaves etc.
- Coriander coconut chutney. Most people love this one as it gets a unique flavor from the fresh coriander leaves used. Some restaurants use chana dal and urad dal both instead of fried gram to make this chutney.
- Simple red chutney. This is a simple one which I at times make when I do not have green chilies. It is different from the kerala style red coconut chutney.
- Mint coconut chutney. One of the best chutney to start your day as it ignites the digestive fire and keeps the digestion good for the whole day. This chutney is great not only for breakfasts but tastes wonderful when accompanied with fried snacks like bonda, vada, kathi rolls, wraps and even sandwiches.
- Dried coconut chutney. This recipe uses dried coconut known as Copra. It is a great alternate to fresh coconut. There are many places where fresh coconut is not available.
- Raw mango chutney with coconut. Made with fresh raw mango, coconut, chilies, garlic and other basic ingredients. This mango coconut chutney is great to enjoy with any paratha, roti, snacks or breakfasts.
- Kobbari Carrot chutney. This can be made in 2 ways either by sautéing the carrots for a short time or using them raw. You can check the full recipe post of carrot chutney here.
- Kobbari capsicum chutney. I make this whenever I am left with a piece of capsicum after using it in other recipes. The coconut chutney seen in this picture is made with green capsicum and coconut.
PEANUT COCONUT CHUTNEY FOR IDLI AND DOSA - KANNAMMA …
2017-07-15 Dry roast the peanuts and dry red chillies until golden. Take a mixie jar and add in half a teaspoon of tamarind paste. Add in the coconut, salt, jaggery and hing (Asafoetida). Add in the roasted peanut and chillies along …
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2020-05-27 To begin with, gather all the ingredients. Then, add all the ingredients into a blender along with water, grind it into a smooth chutney and transfer it into a bowl. To give tadka or tempering, firstly, heat oil in a pan. …
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From foodnetwork.ca
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CHUTNEY RECIPE
Search: Chutney Recipe. Chutneys are in different forms - wet, dry, sweet, sour or spicy hot Chutney's team of dedicated chef's specalize on India's varied regions to take diners on a culinary voyage of the subcontinent 1 cup granulated sugar Home » Recipes » Chutney Bring to a boil, then reduce heat to medium-low Bring to a boil, then reduce heat to medium-low.
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