Green Apple And Coconut Chutney Recipes

CHICKEN CURRY WITH GREEN APPLE AND COCONUT CHUTNEY

Steps:

• For Chutney:
• Preheat oven to 375°F. Pierce the "eyes" of the coconut with ice pick. Drain off liquid. Bake coconut until shell begins to crack, about 30 minutes. Tap coconut shell all over with hammer to remove shell. (The white meat with its brown skin should fall away from shell; if it doesn't, use paring knife to release meat.) Using paring knife, cut away brown skin, if desired. Rinse coconut. Coarsely chop enough coconut in processor to measure 3/4 cup (reserve remaining coconut for another use.)
• Heat small skillet over medium heat. Add cumin seeds; stir until fragrant, about 3 minutes (do not burn). Transfer seeds to plate; cool. Finely grind seeds in spice grinder or in mortar with pestle.
• Core apples; cut into 1/2-inch pieces. Place apples in medium bowl. Add lemon juice and toss to coat. Combine 3/4 cup coconut, cumin, apples and all remaining ingredients in processor. Chop finely. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.
• For Curry:
• With processor running, drop garlic, chilies and ginger down feed tube and process until minced. Heat oil in large Dutch oven over medium-high heat. Add onions; sauté until brown, adding 2 tablespoons water during last minutes of cooking to prevent burning, about 10 minutes. Add chili mixture and 1 tablespoon water; sauté 3 minutes. Add cinnamon, cardamom, cloves and peppercorns; stir 1 minute. Add 2 tablespoons water, bay leaves, coriander, cumin, cayenne and turmeric; sauté 1 minute. Add tomatoes and salt; cook until almost all the liquid evaporates, stirring constantly, about 5 minutes. Add chicken pieces 1 at a time, turning to coat in tomato mixture. Add 1 cup water. Cover; simmer until chicken is cooked through, turning once, about 40 minutes.
• Spoon rice onto plates. Top with chicken and sauce. Garnish with cilantro. Serve with chutney.

COCONUT AND GREEN CHILE CHUTNEY

Steps:

• In a food processor puree the fresh coconut, green mango, shallot, yogurt, green chiles, and ginger with as little of the water as needed for a moderately thick consistency. Add the kosher salt and lime juice and puree until blended.
• In a skillet, heat the vegetable oil over medium heat. Add the mustard seeds, dried red chiles, and fresh curry leaves, cover and cook until the seeds begin to pop. Stir in the coconut mixture and cook for 15 seconds.
• Transfer to a serving bowl. Keeps for 1 or 2 days in the refrigerator.

GREEN CHILE CHUTNEY

Steps:

• Heat a small cast-iron skillet over high until nearly smoking. Add the dal and toast, swirling the pan the entire time, until it takes on a light golden-brown color, 2 to 3 minutes. Immediately transfer the dal to a bowl or plate to prevent it from overtoasting.
• In a food processor, combine the toasted dal and the rest of the ingredients and blend until quite smooth. (It will still be a little chunky.) Blend in water, 1 tablespoon at a time, to achieve a thick consistency that holds together on a spoon and is not runny. Season with additional salt and lemon juice to taste.
• This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.

GREEN APPLE CHUTNEY

Steps:

• Melt sugar in vinegar in keele.
• Add remaining ingredients and cook over medium heat until chutney is thick and clear.
• Seal in hot, sterilized jars.