Fresh Coconut Chutney With Cilantro Recipes

CILANTRO COCONUT CHUTNEY (NARIYAL CHUTNEY)

Steps:

• In the following order, add cilantro, green chili, ginger, grated coconut and salt in the blender. Start by adding ½ cup water and blend. (if using Blendtec, hit the smoothie button).
• Add more water as needed through the pourer while blending, until it blends to a smooth texture. Transfer to a serving bowl.
• Heat a small fry-pan on medium heat. When hot, add oil, heeng, mustard seeds and urad dal. Stir and cook until the urad dal turns golden brown and mustard seeds pop. Stir in curry leaves and turn off the heat.
• Pour the tempering over the chutney and mix. Serve at room temperature or cold, with your favorite south-Indian entree, like idli, dosa or uttapam.

FRESH CILANTRO CHUTNEY

Steps:

• In a small skillet over medium-high heat, toast cumin seeds until fragrant, 2 to 3 minutes. Let cool completely, then grind in a spice grinder.
• Place ground cumin, 1/2 teaspoon salt, and remaining ingredients in the jar of a blender; season with pepper. Blend, stopping to push mixture down sides several times with a rubber spatula, until a paste forms. Transfer paste to a small glass or other nonmetallic bowl. Serve immediately, or store in an airtight container in refrigerator up to 2 days.

COCONUT-CILANTRO CHUTNEY

Steps:

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

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 CHUTNEY WITH CILANTRO

Steps:

• 1. Prepare the sambar powder. Then, shell the coconut (see Kitchen Basics- Shelling a Coconut). Then, with a vegetable peeler, remove the brown skin from the flesh and discard. Coarsely chop the coconut meat unto 1/2- to 1-inch pieces. In a food processor or a blender, process together the coconut, green chili peppers, and ginger until minced.2. Add the lemon juice, yogurt, and cilantro and process, scraping the sides of the work bowl a few times with a spatula until as smooth as possible. Add the salt and sambar powder and process again. Adjust the seasonings, then transfer to a serving bowl. 3. Heat the oil in a small nonstick saucepan over medium-high heat and add the mustard seeds, curry leave, and asafoetida they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Quickly add to the chutney and stir lightly with parts of it visible as a garnish. Transfer to a bowl and serve immediately, refrigerate about 10 days or freeze up to 6 months.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

FRESH COCONUT CHUTNEY WITH CILANTRO

Steps:

• 1. Prepare the sambar powder. Then, shell the coconut (see Kitchen Basics- Shelling a Coconut). Then, with a vegetable peeler, remove the brown skin from the flesh and discard. Coarsely chop the coconut meat unto 1/2- to 1-inch pieces. In a food processor or a blender, process together the coconut, green chili peppers, and ginger until minced.2. Add the lemon juice, yogurt, and cilantro and process, scraping the sides of the work bowl a few times with a spatula until as smooth as possible. Add the salt and sambar powder and process again. Adjust the seasonings, then transfer to a serving bowl. 3. Heat the oil in a small nonstick saucepan over medium-high heat and add the mustard seeds, curry leave, and asafoetida they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Quickly add to the chutney and stir lightly with parts of it visible as a garnish. Transfer to a bowl and serve immediately, refrigerate about 10 days or freeze up to 6 months.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.