Coconut Coriander Chutney Recipe Recipe For Banana

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COCONUT CORIANDER CHUTNEY RECIPE



Coconut Coriander Chutney Recipe image

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

1-½ cups fresh coconut ( grated)
3 green chillies ( roughly chopped, adjust to taste)
1 inch ginger (roughly chopped)
4-5 garlic cloves
½ cup coriander with the stalks (roughly chopped)
¼ cup roasted gram
1/2 tsp salt or to taste
½ tsp lemon
A pinch of sugar
¾ cup water (as needed)
1 tbsp oil
1/2 tsp mustard seeds
¼ tsp hing/asafoetida
1/2 tsp black lentil gram/urad dal
2 dried red chillies broken
10-12 curry leaves

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



Sweet & Savory Banana Chutney image

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

2 1/2 cups vinegar (I use cider)
6 -7 ripe bananas, chopped
1 lb onion, chopped
7 ounces dates, stones removed and chopped
4 ounces dried prunes, stones removed and chopped
1 red chili pepper, finely chopped
1 tablespoon crystallized ginger, finely chopped
1 coarsely grated carrot
1 teaspoon ginger powder
1/2 teaspoon mustard powder
1 cinnamon stick
10 ounces brown sugar
1 teaspoon salt
2 tablespoons dried shredded coconut
2 tablespoons dark rum

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, don’t 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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