Coconut Cilantro Chutney Recipes
CILANTRO COCONUT CHUTNEY
Easy Cilantro Coconut Chutney makes the perfect accompaniment to idli and dosa!
Provided by Manali
Categories Sides
Time 15m
Number Of Ingredients 11
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)
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
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
CILANTRO AND COCONUT CHUTNEY
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-CILANTRO CHUTNEY
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
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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