COCONUT AND GREEN CHILE CHUTNEY
Fresh coconut, yogurt, ginger and chiles are the building blocks of this irresistible condiment ready in minutes. An essential condiment in Indian cooking, chutneys are an easy way to brighten up meals!
Provided by Food Network
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 13
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.
PAN-FRIED SALMON WITH GREEN-COCONUT CHUTNEY
Coastal flavors from India permeate this crispy-skin salmon. The coconut chutney carries the buzz of ginger and green chile, while a drizzle of tadka - a hot, bright red oil infused with mustard seeds, curry leaves and Aleppo flakes - is the crowning glory of the dish. For perfectly crisp skin, resist the urge to fidget with the fish until the appropriate amount of time has passed; the skin will start to crisp at the edges and the fillet will release with ease. Use fresh or frozen coconut to make the chutney. (Desiccated coconut simply doesn't work as well here.) You can use freeze-dried curry leaves instead of fresh, but you might need to double or even triple the amount, as their intensity is noticeably weaker in comparison.
Provided by Nik Sharma
Categories dinner, lunch, seafood, main course
Time 25m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Prepare the chutney: In a food processor, blend the coconut, cilantro, chile, ginger and lime juice with 2 to 3 tablespoons of water for a couple of seconds to get a coarse mixture. Add a little water (about 1 tablespoon) if needed to loosen. If you prefer a smoother texture, blend the ingredients in a high-speed blender until smooth. Taste and season with salt. Transfer to a bowl. (This chutney can be made a day in advance and stored in an airtight container in the refrigerator for up to 3 days.)
- Prepare the salmon: Place the salmon skin-side down on paper towels. Heat the ghee and oil together in a medium skillet over medium and swirl the pan to coat the surface well. When the pan is hot, season the fillets on both sides with salt and place them in the skillet, skin-side down. Reduce the heat to medium-low and let the fish cook undisturbed for 8 minutes, until the edges of the skin start to turn crispy and golden brown.
- Tilt the skillet slightly and, using a spoon, collect the hot fat that collects at the edge and ladle it over the top of the fish several times. Continue basting the fish until the tops turn opaque and a digital thermometer inserted into the center of the fish reads 125 degrees, about 2 minutes. (The exact cooking time will vary depending on the thickness of the fillet.) Use a spatula or a pair of kitchen tongs to carefully release the fish from the pan. (It should release easily if the skin is crisp.)
- To serve, divide the chutney between two serving plates. Place the cooked fish on top, skin-side up.
- Prepare the tadka: Heat the oil in a small saucepan over medium. When the oil is hot, drop in one or two mustard seeds; they should sizzle if the oil is hot enough. Add the remaining mustard seeds and swirl. The seeds should pop, and turn fragrant in 30 to 45 seconds. Add the curry leaves and cover the saucepan with a lid, swirl the contents of the saucepan, cook for 15 seconds until the curry leaves release their aroma. Remove from heat, add the red-pepper flakes and let the mixture sit for 1 minute. Pour the oil and spices over the fish and the chutney. Serve immediately.
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
GREEN CHUTNEY
Chutney is excellent served as a condiment with any number of dishes, it adds a flavor that can't be beat.
Provided by Rani
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Blend the following in a food processor until smooth: cilantro, garlic, ginger, green chili, peanuts, salt to taste, and lemon juice. Add a few drops of water if the mixture is too dry.
Nutrition Facts : Calories 25.2 calories, Carbohydrate 3.2 g, Fat 1.2 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 7.7 mg, Sugar 1 g
GREEN CHILE CHUTNEY
In her cookbook, "Chaat" (Clarkson Potter, 2020), the chef Maneet Chauhan refers to this bright, spicy chutney as a "workhorse staple in the Indian pantry." She uses it primarily in chaat, but also drizzles it on top of roasted vegetables, dollops it onto soups and spoons it over scrambled eggs. This chutney "makes virtually any Indian recipe taste better," she said, with its harmony of lively, complex flavors, such as chaat masala and asafetida. Like a lot of chutneys, it also includes toasted dal, which brings nuttiness and a little texture. -Priya Krishna
Provided by Maneet Chauhan
Categories condiments, dips and spreads
Time 10m
Yield 4 servings
Number Of Ingredients 12
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.
More about "green coconut chutney recipes"
COCONUT CILANTRO CHUTNEY RECIPE (GREEN COCONUT …
From whiskaffair.com
Ratings 6Calories 134 per servingCategory Accompaniment
GREEN COCONUT CHUTNEY - COOK WITH KUSHI
From cookwithkushi.com
Estimated Reading Time 1 min
GREEN COCONUT CHUTNEY RECIPE - NARIYAL KI CHUTNEY …
From foodviva.com
Servings 6Estimated Reading Time 1 min
GREEN COCONUT CHUTNEY - UNTOLD RECIPES BY NOSHEEN
From untoldrecipesbynosheen.com
Ratings 1Category Side DishCuisine PakistaniTotal Time 20 mins
GREEN COCONUT CHUTNEY RECIPE - BBC FOOD
From bbc.co.uk
Cuisine IndianServings 250
GREEN COCONUT CHUTNEY – A PLATE OF HAPPINESS
From aplateofhappiness.net
GREEN COCONUT CHUTNEY | SOUTH INDIAN COCONUT CORIANDER CHUTNEY
From blogexplore.com
GREEN COCONUT CHUTNEY RECIPE - COOK CLICK N DEVOUR!!!
From cookclickndevour.com
GREEN COCONUT CHUTNEY FOR IDLI AND DOSA - MY SRI LANKAN RECIPES
From mysrilankanrecipe.com
GREEN CORIANDER COCONUT CHUTNEY - SPICE UP THE CURRY
From spiceupthecurry.com
COCONUT CHUTNEY RECIPE | 3 WAYS, WHITE, RED & GREEN CHUTNEY
From jinooskitchen.com
GREEN CORIANDER COCONUT CHUTNEY - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
COCONUT CHUTNEY RECIPE, THENGAI CHUTNEY, GREEN COCONUT
From kannammacooks.com
I ALWAYS KEEP COCONUT IN MY FREEZER FOR THIS GREEN CHUTNEY
From bonappetit.com
GREEN COCONUT CHUTNEY - COOKING CARNIVAL
From cookingcarnival.com
RECIPE FOR GOAN GREEN COCONUT CHUTNEY - CHRIZZOSGRUBSCENE
From chrizzosgrubscene.com
COCONUT CHUTNEY RECIPE (8 VARIATIONS) - SWASTHI'S RECIPES
From indianhealthyrecipes.com
GREEN COCONUT CHUTNEY: SAVOURY SPICY DELICIOUS ... - THE …
From therecipecreator.com
GREEN CHUTNEY FOR SANDWICH, CHAAT & SNACKS - SWASTHI'S …
From indianhealthyrecipes.com
BANGALORE HOTEL STYLE COCONUT CHUTNEY - COOKING FROM HEART
From cookingfromheart.com
GREEN COCONUT CHUTNEY RECIPE FOR DOSA, IDLI (STEP BY STEP & VIDEO)
From faskitchen.com
GOAN GREEN COCONUT CHUTNEY - BFT .. FOR THE LOVE OF FOOD.
From bigfattummy.com
GREEN CHUTNEY: A VERSATILE INDIAN CONDIMENT - GREEDY GOURMET
From greedygourmet.com
GREEN COCONUT CHUTNEY FOR IDLI DOSA – KITCHEN MAI
From kitchenmai.com
GREEN COCONUT CHUTNEY RECIPE | CAPSICUM CHUTNEY
From vegrecipebook.com
GREEN CORIANDER COCONUT CHUTNEY RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
GREEN COCONUT CHUTNEY | SOUTH INDIAN CHUTNEY RECIPE
From foodie-trail.com
RESTAURANT-STYLE COCONUT WHITE CHUTNEY RECIPE - CHUTNEYS
From shanazrafiq.com
GREEN CHUTNEY SANDWICH RECIPE, GOAN GREEN CHUTNEY ... - FLAVORS …
From flavorsofmumbai.com
GREEN COCONUT CHUTNEY | COCONUT CORIANDER CHUTNEY RECIPE | A …
From ahappytreat.com
GREEN COCONUT CHUTNEY RECIPE | SIDE DISH FOR IDLI DOSA
From udupi-recipes.com
SPICY GREEN COCONUT CHUTNEY RECIPE - TURMERICMECRAZY
From turmericmecrazy.com
GREEN CHUTNEY RECIPE |GREEN CHUTNEY FOR SANDWICH AND CHAAT
From pavaniskitchen.com
COCONUT – THE GREEN CHUTNEY
From thegreenchutney.com
GREEN COCONUT CHUTNEY - CHEF KUNAL KAPUR
From chefkunalkapur.com
GREEN CORIANDER COCONUT CHUTNEY | SIMPLE INDIAN RECIPES
From simpleindianrecipes.com
COCONUT CHUTNEY, HOW TO MAKE COCONUT CHUTNEY (2 WAYS)
From vegrecipesofindia.com
नारियल चटनी रेसिपी - VEGRECIPEBOOK HINDI
From vegrecipebook.com
MY GRANDMA’S GREEN COCONUT CHUTNEY - HABITS OF A TRAVELLING …
From habitsofatravellingarchaeologist.com
GREEN CORIANDER COCONUT CHUTNEY RECIPE - MY GINGER GARLIC KITCHEN
From mygingergarlickitchen.com
RESTAURANT STYLE GREEN COCONUT CHUTNEY - SUBBUS KITCHEN
From subbuskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love