Roasted Coconut Chutney Recipes

ROASTED COCONUT CHUTNEY

Steps:

• 1. Prepare the tamarind paste. Then, preheat the oven to 250°F. Spread the coconut on a baking tray and roast until golden, 20 to 30 minutes (depending on the moisture content).2. In a small nonstick saucepan, dry-roast together the broken red chili peppers, urad and channa dals, garlic, coriander, cumin, fenugreek over medium heat until a few shades darker, about 2 minute. Let cool, then grin in a spice or coffee grinder, in two batches if necessary, to make a fine powder. Remove spices to a bowl. In the same grinder, grind the coconut, in two batches if necessary, to make it as fine as possible. Mix with the spices.3. Heat the oil in a medium nonstick wok or saucepan over medium-high heat and add the whole red chili peppers and mustard seeds they would splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Add the asafoetida and curry leaves, then mix in the coconut-spice mixture. Add the tamarind paste and the salt, and stir over medium heat until well mixed. 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 ROASTED COCONUT

Steps:

• Preheat oven to 350 degrees. Test each of the three eyes at the stem end of the coconut to find the softest eye. Use an ice pick and a hammer to pierce the eye, then drain the juice into a glass through a fine sieve, and reserve for another use.
• Tap the coconut with a hammer until a palm-size piece of the shell breaks off. Continue tapping around the broken edge of the shell until it begins to break apart. Place the broken shells on a baking sheet. Bake the shells for about 10 minutes to loosen the coconut flesh from the shell.
• Remove the coconut shells from the oven, and allow them to cool to the touch. Pry out the meat with an oyster knife. With a potato peeler, remove any remaining brown skin from meat. Grate the coconut meat, or slice it with a mandoline.
• Preheat oven to 350 degrees. Place grated or sliced coconut on a baking sheet and transfer to oven. Bake until lightly toasted. Let cool before using.

INDIAN COCONUT CHUTNEY

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.