Quick N Easy Coconut Chutneydip Recipes

QUICK 'N' EASY COCONUT CHUTNEY/DIP

Quick 'n' Easy Coconut Chutney/dip image

its simple easy and yummy if you dont go wrong anywhere(i know you wont)...and i know you all will like it too...goes well with idli sambhar

Provided by Nisha

Categories Coconut

Time 15m

Yield 5 serving(s)

Number Of Ingredients 7

Ingredients

1 cup freshly grated coconut (no dried one please)
4 green chilies (use red chilli powder if you want the color)
1/4 medium onion
2 teaspoons oil
1 teaspoon mustard seeds
4 curry leaves
salt

Steps:

grind together the coconut, chillies and the onion to form a very smooth paste.
heta oil in a wok, crackle the mustard seeds and add the curry leaves, pour in the coconut paste mixed with salt.
add water to adjust the consistency as per your desire.
remove from fire"DO NOT BOIL OR OVER HEAT"-- serve.
Done!

QUICK & EASY CHICKPEA COCONUT DHAL

Quick & easy chickpea coconut dhal image

Try this quick and easy version of dhal. It's packed with good-for-you ingredients including chickpeas, lentils and spinach

Provided by The Happy Pear

Categories Dinner

Time 10m

Number Of Ingredients 15

Ingredients

oil, for cooking
3 garlic cloves, finely chopped
small piece of ginger, peeled and finely chopped
5 spring onions, finely chopped
10 cherry tomatoes, 5 chopped
½ bunch of coriander, leaves picked, stalks finely chopped
400g can coconut milk
400g can of chickpeas, drained and rinsed
400g can cooked lentils, drained and rinsed
2 tbsp curry powder
1 tsp ground turmeric
2 tsp ground cumin
1 lime, juiced
handful of spinach
wholemeal pittas, to serve

Steps:

Heat a drizzle of oil in a large non-stick pot or pan over a high heat. Add the garlic and ginger, reduce the heat to medium and cook for 3-5 mins, stirring occasionally. Tip in the spring onions, all the cherry tomatoes, the coriander leaves and stalks and 1 tsp salt. Cook for 3 mins more.
Add the coconut milk, chickpeas and lentils and stir well, then add the curry powder, turmeric, cumin, ½ tsp black pepper and the lime juice. Bring to the boil, then reduce to a simmer and cook for 5 mins. Add the spinach and wilt for a few minutes. Check for seasoning, then serve with pittas.

Nutrition Facts : Calories 338 calories, Fat 20 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 11 grams fiber, Protein 11 grams protein, Sodium 1.33 milligram of sodium

CURRIED MANGO CHUTNEY DIP

Curried Mango Chutney Dip image

Make and share this Curried Mango Chutney Dip recipe from Food.com.

Provided by Missy Wombat

Categories Sauces

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 onion, chopped
1 clove garlic, crushed
2 tablespoons sunflower oil
2 teaspoons mild curry powder
8 ounces natural Greek yogurt
2 tablespoons mango chutney
salt & fresh ground pepper, to taste
2 tablespoons fresh parsley, chopped

Steps:

Gently fry the onion and garlic in the oil for about 5 minutes until soft.
Add the curry powder and cook for another minute then allow the mixture to cool.
Spoon into a food processor with the yoghurt, chutney and seasoning.
Blend until smooth.
Stir in the parsley and refrigerate before serving with crudites and bread.

Nutrition Facts : Calories 76.7, Fat 7, SaturatedFat 0.9, Sodium 2.5, Carbohydrate 3.7, Fiber 0.8, Sugar 1.2, Protein 0.5

QUICK AND EASY COCONUT MACAROONS

Quick and Easy Coconut Macaroons image

These macaroons are delicious and so very easy to make. Enjoy!

Provided by Suzieim1

Categories Desserts Cookies Macaroon Recipes

Time 25m

Yield 24

Number Of Ingredients 7

Ingredients

cooking spray
6 egg whites
½ teaspoon cream of tartar
½ cup white sugar, or more to taste
1 teaspoon almond extract
2 tablespoons all-purpose flour
1 (14 ounce) package shredded coconut

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Spray baking sheets with cooking spray.
Whisk egg whites and cream of tartar together in a bowl until foamy.
Gradually whisk sugar into egg white mixture until blended.
Whisk almond extract and flour into egg white mixture until stiff peaks have formed. The egg whites should form a sharp peak that holds its shape when whisk is held straight up.
Fold coconut into egg white mixture until incorporated.
Drop spoonfuls of batter onto prepared baking sheets.
Bake in the preheated oven until just golden brown, 8 to 9 minutes. Cool on baking sheets for about 2 minutes; transfer to wire rack to completely cool.

Nutrition Facts : Calories 97.8 calories, Carbohydrate 13.2 g, Fat 4.6 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 4.3 g, Sodium 60.5 mg, Sugar 10.2 g

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