COCONUT CORIANDER CHUTNEY RECIPE
Coconut coriander chutney is a vegan condiment made by blending coconut. This Indian condiment that doubles up as a sauce also is simple and easy to make.
Provided by ArchanaPotdar
Categories Accompaniments Condiments
Number Of Ingredients 16
Steps:
- Add all the coconut, chillies, ginger, garlic, coriander, roasted gram, salt, lemon and sugar to the chutney pot and blitz the mixture.
- Add water as needed and check your seasoning.
- Once the chutney is well-blended transfer to a bowl.
- Heat oil in a small pan and splutter the mustard.
- Add the urid dal and hing. Let the urid dal become reddish.
- Add the broken chillies and curry leaves.
- Pour over the bowl of chutney.
Nutrition Facts : ServingSize 1 tbsp, Calories 22 kcal
SWEET & SAVORY BANANA CHUTNEY
Make and share this Sweet & Savory Banana Chutney recipe from Food.com.
Provided by PetsRus
Categories Chutneys
Time 1h10m
Yield 5-6 12oz jars
Number Of Ingredients 15
Steps:
- Except for the coconut and the rum put all the other ingredients in a large pan, mix well, put on the stove and bring to the boil, stirring at regular intervals.
- Leave to simmer for approx 20-25 minutes, dont forget to stir, and then add the coconut and the rum.
- Cook for another 10 minutes until the chutney has thickened and turned a dark color Remove the cinnamon stick.
- Put into warm clean jars, seal, and label when cold.
- Let mature for at least 4 weeks and keep in a cool dark place.
Nutrition Facts : Calories 603.7, Fat 2.3, SaturatedFat 1.4, Sodium 505.2, Carbohydrate 143.8, Fiber 10.7, Sugar 110.8, Protein 4.4
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