Coconut Coriander Chutney Recipe Recipe For Chili

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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

CORIANDER, MINT, AND CHILI CHUTNEY



Coriander, Mint, and Chili Chutney image

Categories     Condiment/Spread     Sauce     Food Processor     Ginger     Quick & Easy     Yogurt     Mint     Summer     Honey     Jalapeño     Cilantro     Gourmet

Yield Serves 4

Number Of Ingredients 9

1 cup packed chopped fresh coriander
1/3 cup packed chopped fresh mint leaves
1 tablespoon finely chopped fresh jalapeño pepper, not seeded, or to taste (wear rubber gloves)
1/2 teaspoon minced garlic
1 teaspoon minced peeled fresh gingerroot
2 tablespoons fresh lemon juice
1/8 teaspoon ground cumin
1 teaspoon honey or sugar, or to taste
1/4 cup plain yogurt

Steps:

  • In a food processor purée the coriander, the mint, the jalapeño pepper, the garlic, the gingerroot, the lemon juice, the cumin, the honey, and salt and pepper to taste, scraping down the side of the bowl occasionally, transfer the chutney to a bowl, and whisk in the yogurt. The chutney may be made 3 hours in advance and kept covered and chilled. Makes about 3/4 cup.

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