Coconut Coriander Chutney Recipes
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
GREEN CORIANDER COCONUT CHUTNEY RECIPE
Green Coriander Coconut Chutney Recipe is a refreshing and simple to make chutney. The addition of coriander leaves along with fresh coconut, green chillies and lemon juice makes this chutney super delicious. There are many variations to this recipe. No onions and no garlic is used to make this green chutney.It makes for a delectable accompaniment to dishes such as samosas and pakoras, and can even be used as a sandwich spread or served with South Indian Breakfast like idli, dosa. If you are bored with the regular coconut chutney then this Green Coriander and Coconut Chutney is a must try. Serve Green Coriander Coconut Chutney with Mini Idli Upma or Ragi and Oats Dosa and South Indian Filter Coffee for a wholesome breakfast. Other chutney recipes that you should try are: Dhaniya Pudina Chutney Recipe (Green Chutney) Lahsun ki Chutney | A Spicy Garlic Chutney Carrot Peanut Chutney Recipe
Provided by Archana's Kitchen
Time 20m
Yield Makes: 4 Servings
Number Of Ingredients 11
Steps:
- To begin making the Green Coriander Coconut Chutney grind together the fresh coconut, coriander leaves, green chillies,salt and warm water in a mixer grinder until it is smooth.
- Open the lid of the grinder and add in the lemon juice from one lemon and blitz again.
- Transfer the Green Coriander And Coconut Chutney to a serving bowl.
- Now we will make the tempering.
- In a tadka pan heat oil. Once the oil is hot add the mustard seeds and allow it to crackle. Once done add the urad dal and saute till the dal turns crisps and golden brown in colour.
- After the dal has turned golden brown in colour add the red chillies and curry leaves and roast for a few seconds till curry leaves turn crisp. Remove from heat and add the tempering to the Green Coriander Coconut Chutney.
- Serve Green Coriander Coconut Chutney with Mini Idli Upma or Ragi and Oats Dosa and South Indian Filter Coffee for a wholesome breakfast.
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.
CORIANDER CHUTNEY
Categories Condiment/Spread Ginger Onion No-Cook Low Sodium Coconut Fall Coriander Gourmet
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- In a food processor coarsely puree chutney ingredients in 2 batches. Chutney may be made 2 days ahead and chilled, covered. Bring chutney to cool room temperature before serving.
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