Coconut Chutney Recipes

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INDIAN COCONUT CHUTNEY



Indian Coconut Chutney image

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

1 cup coconut milk
1 cup frozen shredded coconut, thawed
½ cup curry leaves
1 medium onion, quartered
4 peppers serrano peppers, stems removed
5 cloves garlic
1 (1 inch) piece fresh ginger, peeled
2 tablespoons lime juice
2 teaspoons unsalted natural peanut butter
1 teaspoon salt
1 teaspoon ground cumin
1 tablespoon peanut oil
1 teaspoon mustard seeds
4 curry leaves

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

CILANTRO AND COCONUT CHUTNEY



Cilantro and Coconut Chutney image

Provided by Food Network

Categories     condiment

Time 11m

Yield 3/4 cup

Number Of Ingredients 13

1 teaspoon ground coriander seeds
1 teaspoon ground cumin seeds
1 teaspoon ground fennel seeds
1/2 teaspoon ground cardamom seeds
2 cups fresh cilantro leaves, washed and roughly chopped
1/4 cup coconut milk
1/3 cup fresh coconut (or sweetened, shredded coconut)
1 teaspoon minced ginger
1 teaspoon sugar
Pinch of salt
1 small green chili, minced
1 clove garlic, minced
Juice of 1/2 lime

Steps:

  • Heat a skillet over medium-low heat and toast the coriander, cumin, fennel and cardamom seeds until very aromatic, about 1 minute. Put into a blender along with the cilantro, coconut milk, fresh coconut, ginger, sugar, salt, chili, garlic, and lime juice, and pulse until smooth and well blended.

COCONUT CHUTNEY



Coconut Chutney image

Provided by Food Network

Categories     condiment

Time 10m

Yield 1 cup

Number Of Ingredients 12

1 cup grated unsweetened coconut
1/2 cup finely chopped onion
1 teaspoon minced ginger
1 teaspoon minced green chile, serrano, Thai or jalapeno
1/4 plain low fat yogurt
1/2 teaspoon fresh lemon juice
3/4 teaspoon salt
1/2 cup water, as needed
1/2 teaspoon mustard seeds
2 dried red peppers
8 curry leaves or 2 bay leaves
2 tablespoons vegetable oil

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.

COCONUT CHUTNEY



Coconut Chutney image

Serve this chutney alongside our Rava Dosa.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Yield Makes 2 cups

Number Of Ingredients 12

1 cup unsweetened shredded coconut
1 to 2 small fresh green chiles, seeded and chopped
3/4 teaspoon grated peeled fresh ginger
3/4 teaspoon minced garlic
1/2 teaspoon coarse salt
1 teaspoon vegetable oil
1/2 teaspoon black mustard seeds
1 shallot, finely chopped
1/2 teaspoon urad dal (skinned and split dried black lentils; optional)
1 cup plain yogurt
3 tablespoons chopped fresh cilantro
1 teaspoon fresh lime juice

Steps:

  • Process coconut, chiles, ginger, garlic, and salt in a food processor or blender, gradually adding 1/2 to 3/4 cup water until a thick paste forms.
  • Heat oil in a medium skillet over medium heat. Add mustard seeds; cover. Cook until seeds pop, 30 to 45 seconds. Add shallot and urad dal (if desired); cook, stirring, until softened, 2 to 3 minutes.
  • Stir together shallot mixture, coconut mixture, yogurt, cilantro, and lime juice.

SRI LANKAN COCONUT CHUTNEY



Sri Lankan Coconut Chutney image

Coconut chutney (called pol sambol in Sri Lanka) is a basic simple chutney in Sri Lanka. It is spicy and can be served with bread and butter, roti, or rice.

Provided by Thanuja Krishnaratna

Time 10m

Yield 5

Number Of Ingredients 6

1 ¼ cups grated fresh coconut
1 large red onion, finely chopped
1/4 cup Maldive fish (dried fish) (optional)
½ teaspoon red chili powder
salt to taste
1 tablespoon freshly squeezed lime juice

Steps:

  • Combine coconut, red onion, Maldive fish, red chili powder, and salt in a bowl; mix to combine. Stir in lime juice.n

Nutrition Facts : Calories 84.4 calories, Carbohydrate 6.3 g, Fat 6.8 g, Fiber 2.4 g, Protein 1 g, SaturatedFat 6 g, Sodium 7.9 mg, Sugar 2.6 g

COCONUT CHUTNEY



Coconut Chutney image

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

1 cup plain yogurt
2 tablespoons vegetable oil
3/4 teaspoon mustard seeds
1 tablespoon sesame seeds
1/2 teaspoon asafetida
3 or 4 small green chiles, finely chopped
1 teaspoon grated ginger
1 1/2 cups grated coconut, fresh or frozen
1/2 teaspoon salt

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-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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