Fresh Coconut Chutney With Cilantro Recipes

CILANTRO COCONUT CHUTNEY

Steps:

• To a blender add grated coconut (I used frozen coconut which was thawed to room temperature and then used), cilantro leaves (hard stems removed), ginger, green chili and salt. You can also add some lemon juice if you want.
• Blend to a smooth consistency. Transfer chutney to a bowl.
• To make the tempering, heat 2 teaspoons oil in a pan on medium heat. Once the oil is hot, add the mustard seeds and let them pop.
• Then add hing, and urad dal and cook few seconds until dals begins to change color.Add curry leaves, stir and turn off heat.
• Pour tempering over the bowl of chutney. Serve chutney with dosa, idli, vada! I like this chutney more when it's chilled.

CILANTRO AND COCONUT CHUTNEY

Steps:

• Heat a skillet over medium-low heat and toast the coriander, cumin, fennel and cardamom seeds until very aromatic, about 1 minute. Put into a blender along with the cilantro, coconut milk, fresh coconut, ginger, sugar, salt, chili, garlic, and lime juice, and pulse until smooth and well blended.

COCONUT-CILANTRO CHUTNEY

Steps:

• Pulse coconut, cilantro, chile, and coconut milk or water in a food processor to desired consistency. Squeeze lime over chutney.

FRESH COCONUT CHUTNEY WITH CILANTRO

Steps:

• 1. Prepare the sambar powder. Then, shell the coconut (see Kitchen Basics- Shelling a Coconut). Then, with a vegetable peeler, remove the brown skin from the flesh and discard. Coarsely chop the coconut meat unto 1/2- to 1-inch pieces. In a food processor or a blender, process together the coconut, green chili peppers, and ginger until minced.2. Add the lemon juice, yogurt, and cilantro and process, scraping the sides of the work bowl a few times with a spatula until as smooth as possible. Add the salt and sambar powder and process again. Adjust the seasonings, then transfer to a serving bowl. 3. Heat the oil in a small nonstick saucepan over medium-high heat and add the mustard seeds, curry leave, and asafoetida they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Quickly add to the chutney and stir lightly with parts of it visible as a garnish. 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.