Alis Coo Coo For Coconut Relish Recipes
COCONUT RELISH
Provided by Julie Sahni
Categories Condiment/Spread Blender Fruit Mustard Quick & Easy Yogurt Diwali Coconut Hot Pepper Seed
Yield Makes 1 1/3 cup
Number Of Ingredients 8
Steps:
- 1. Put coconut, yogurt, coriander leaves, chilies, salt, and hot water into the container of an electric blender, and blend until finely pureed. Put into a small serving bowl.
- 2. Heat the ghee or oil over medium-high heat in a small frying pan. When it is very hot, carefully add mustard seeds. Keep a pot lid or splatter screen handy, since the seeds may splutter and splatter. When the seeds stop spluttering and turn gray, immediately pour the ghee and seeds over the coconut puree. Mix thoroughly, check for salt, and serve.
- Note: This relish may be prepared ahead and refrigerated for up to 2 days. Remove from refrigerator at least 15 minutes before serving.
ALI'S COO COO FOR COCONUT RELISH
My husband and I enjoyed Puka Dogs with coconut relish while in Kauai, Hawaii. This is my attempt to replicate. It is yummy on hot dogs, brats, or Italian sausage. If you can't find coconut syrup, use simple syrup.
Provided by Alicat
Categories Relishes
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Blend the coconut, jalapeno pepper, Dijon mustard, mayonnaise, coconut flavored syrup, and water in a blender until liquefied; pour into a saucepan and bring to a boil. Cook the coconut mixture at a gentle boil for 10 minutes. Remove from heat and set aside to cool before serving as a condiment for hot dogs.
Nutrition Facts : Calories 130.2 calories, Carbohydrate 14.7 g, Cholesterol 1.3 mg, Fat 8 g, Fiber 1.9 g, Protein 0.6 g, SaturatedFat 5.4 g, Sodium 106.5 mg, Sugar 10.1 g
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