Cilantro And Coconut Chutney Recipes

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CILANTRO COCONUT CHUTNEY



Cilantro Coconut Chutney image

Easy Cilantro Coconut Chutney makes the perfect accompaniment to idli and dosa!

Provided by Manali

Categories     Sides

Time 15m

Number Of Ingredients 11

1 cup grated coconut (125 grams, I used frozen coconut)
1 cup cilantro (leaves only, hard stems removed, around 20-25 grams)
1/2 inch ginger
1 green chili (or more to taste)
1/4 teaspoon salt (or add to taste)
3/4-1 cup water (as needed)
2 teaspoons oil (10 ml)
1/2 teaspoon mustard seeds
1/2 teaspoon urad dal dhuli
pinch hing (asafoetida)
5-6 curry leaves

Steps:

  • To a blender add grated coconut (I used frozen coconut which was thawed to room temperature and then used), cilantro leaves (hard stems removed), ginger, green chili and salt. You can also add some lemon juice if you want.
  • Blend to a smooth consistency. Transfer chutney to a bowl.
  • To make the tempering, heat 2 teaspoons oil in a pan on medium heat. Once the oil is hot, add the mustard seeds and let them pop.
  • Then add hing, and urad dal and cook few seconds until dals begins to change color.Add curry leaves, stir and turn off heat.
  • Pour tempering over the bowl of chutney. Serve chutney with dosa, idli, vada! I like this chutney more when it's chilled.

Nutrition Facts : Calories 65 kcal, Carbohydrate 3 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Sodium 127 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

CILANTRO COCONUT CHUTNEY (NARIYAL CHUTNEY)



Cilantro Coconut Chutney (Nariyal Chutney) image

This Cilantro Coconut Chutney is a vibrant south-Indian condiment that's easy to make in 15 minutes, and is the perfect accompaniment with idli, dosa, vada and uttapam.

Provided by Aneesha Gupta

Categories     Side Dish

Time 15m

Number Of Ingredients 11

1 cup cilantro, packed (leaves and light green stems (see notes))
1 serrano chili (or Jalapeno (see notes for spice level))
½ inch ginger (peeled)
6 oz coconut, grated (fresh or frozen - about 1 cup (see notes))
¼ teaspoon salt ((adjust after blending))
½-¾ cup water ((adjust while blending))
1 tablespoon oil ((coconut/avocado/light olive oil))
1 pinch asafoetida ((heeng))
½ teaspoon mustard seeds ((black variety))
1 teaspoon split urad dal ((urad dhuli))
7-8 curry leaves

Steps:

  • In the following order, add cilantro, green chili, ginger, grated coconut and salt in the blender. Start by adding ½ cup water and blend. (if using Blendtec, hit the smoothie button).
  • Add more water as needed through the pourer while blending, until it blends to a smooth texture. Transfer to a serving bowl.
  • Heat a small fry-pan on medium heat. When hot, add oil, heeng, mustard seeds and urad dal. Stir and cook until the urad dal turns golden brown and mustard seeds pop. Stir in curry leaves and turn off the heat.
  • Pour the tempering over the chutney and mix. Serve at room temperature or cold, with your favorite south-Indian entree, like idli, dosa or uttapam.

Nutrition Facts : Calories 127 kcal, Carbohydrate 5 g, Protein 1 g, Fat 12 g, SaturatedFat 9 g, Sodium 105 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

COCONUT-CILANTRO CHUTNEY



Coconut-Cilantro Chutney image

This condiment, bright in color and flavor, takes just minutes to make. It combines sweet coconut, peppery cilantro, and a bit of chile heat to create a chutney worthy of pairing with our Shrimp Masala.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 5

3/4 cup shredded unsweetened coconut
3/4 cup fresh cilantro
1 small seeded fresh green chile (such as serrano)
1/2 cup light coconut milk or water
1/2 lime

Steps:

  • Pulse coconut, cilantro, chile, and coconut milk or water in a food processor to desired consistency. Squeeze lime over chutney.

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