Coconutlentilchutney Recipes

COCONUT-LENTIL CHUTNEY

Steps:

• In a small frying pan, take 1/2 tsp oil and fry the chickpeas till it turns slightly brown.
• After it cools, grind it with grated coconut, green chillies and salt in a mixer.
• Slowly add water while grinding.
• The consistency of the mixture should be akin to that of ketchup.
• Now, in the same frying pan, heat the remaining 1/2 tsp of oil, add the mustard seeds, split black gram and curry leaves.
• When the mustard sputters, add this to the ground coconut mixture.
• Serve this chutney with idlis or dosas.

INDIAN COCONUT CHUTNEY

Steps:

• Combine coconut milk, shredded coconut, 1/2 cup curry leaves, onion, serrano peppers, garlic, ginger, lime juice, peanut butter, salt, and cumin in a blender; puree until smooth, 2 minutes or more.
• Heat oil in a saucepan over medium heat. Add mustard seeds and cook until they pop, 10 to 20 seconds. Add 4 curry leaves and cook for 30 to 60 seconds. Add pureed mixture to the pan; it will sputter. Cook, stirring occasionally, for 5 minutes.
• Remove and discard curry leaves. Allow chutney to cool before 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.

FRESH COCONUT AND MINT CHUTNEY

Steps:

• In a blender combine all the ingredients. Pulse until pureed. Add more yogurt or water to thin sauce, as desired. Transfer to a serving bowl.;

SRI LANKAN COCONUT CHUTNEY

Steps:

• Combine coconut, red onion, Maldive fish, red chili powder, and salt in a bowl; mix to combine. Stir in lime juice.n

COCONUT-CILANTRO CHUTNEY

Steps:

• Pulse coconut, cilantro, chile, and coconut milk or water in a food processor to desired consistency. Squeeze lime over chutney.

COCONUT CHUTNEY

Steps:

• Put yogurt in a mixing bowl. Set a small skillet over medium heat and add vegetable oil. Add mustard seeds and wait until they pop, about 1 minute, then stir in sesame seeds, asafetida, chiles and ginger. Cook until mixture sizzles, 1 minute more, then turn off heat.
• Add coconut and salt. Stir to combine ingredients, then add contents of skillet to yogurt and mix well. Thin with up to 1/2 cup water if necessary. Check seasoning and transfer chutney to a serving bowl. Cover and refrigerate if desired, but bring to room temperature before serving.