Easy Coconut Chutney Recipe Recipe For Potato
INDIAN COCONUT CHUTNEY
This delicious chutney is made mostly in the food processor and is a great side for Indian cuisine, or even chips. Freezes great.
Provided by Sarah Garland
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 20m
Yield 16
Number Of Ingredients 14
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.
Nutrition Facts : Calories 65.1 calories, Carbohydrate 2.9 g, Fat 6 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 4.4 g, Sodium 149.1 mg, Sugar 0.8 g
LEMON RICE WITH COCONUT CHUTNEY
This is an old recipe from southern India and has been in my family for generations. It is light yet filling and very easy to prepare.
Provided by usha rao
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Lemon Rice: Cook the rice with required amount of salt and cool.
- The grains should be separate.
- In a wok heat the oil.
- When hot, put in the mustard seeds and lower the heat.
- When the seeds splutter, put in the roasted, peanuts, the turmeric powder and cayenne pepper powder.
- Take off the heat.
- Add the cooled rice.
- When cool, add the juice of two lemons.
- Adjust the amount of lemon juice depending upon the size of lemons and the sourness required and stir carefully so as not to break the rice grains.
- Serve with coconut chutney, mint chutney, tomato ketchup and potato crisps.
- Coconut Chutney: Grind all ingredients together with a enough water to form a paste.
- In a small wok, heat 2 tsps of cooking oil, add 1 tsp of mustard seeds.
- When the seeds splutter, take off heat and pour over coconut paste.
- Add salt to taste.
- Serve with the Lemon Rice.
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