IT'S JUST PORK...AND CHUTNEY
Provided by Food Network
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, combine the cinnamon, chili, cumin, fennel, paprika, pepper and salt.
- Rub each pork loin generously with the seasoning blend. Let the pork sit 20 to 30 minutes at room temperature.
- Preheat a large, oven-proof saute pan over medium-high heat. Once hot, add enough oil to coat the bottom of the pan. Place the pork tenderloins in the pan and sear the pork on all sides until golden brown, 3 to 4 minutes per side.
- Place the seared pork into the oven and cook until an instant-read thermometer reads 155 to 160 degrees F, 20 to 30 minutes. Remove the tenderloins from the oven, place them on a plate or cutting board, tent with foil and allow the meat to rest 10 minutes.
- Cut the pork into 1-inch thick slices and spoon liberal amounts of Cranberry Chutney over the pork and enjoy!
- In a medium saucepot, add the onions, garlic, 1/2 to 3/4 cup water, vinegar, sugar, ginger, allspice, fennel, chile and cloves. Bring the mixture to a boil.
- Add the cranberries to the pot and reduce the heat to a simmer. Cook the mixture until the cranberries have reconstituted and start softening and breaking down. If too much liquid evaporates, just add more water and keep cooking until you achieve the desired consistency. The chutney should be on the firmer/chunkier side of a jelly. Once the chutney is cooked, season with salt and pepper.
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.
CHILLI COCONUT PORK WITH VEGETABLE NOODLE SALAD
Asian flavours made easy in chilli coconut pork, ready in 25 minutes
Provided by Lesley Waters
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat the oil in a wok until really hot. Add the pork and stir fry for 2 minutes until lightly browned. Stir in the curry paste and cook for 1 minute until fragrant, then stir in the peanut butter. Pour over the coconut cream and stock and bring to the boil. Simmer for 7 minutes, stirring occasionally until you have a thickish sauce and the pork is cooked.
- While the pork is simmering, cook the noodles according to the pack instructions. Cook the vegetables in the microwave as per the pack instructions.
- Drain the noodles. Return the noodles to a bowl and toss in the cooked vegetables and sweet chilli dipping sauce. Stir the lime zest and juice in with the pork and season to taste. Ladle the pork and noodle salad into four serving bowls.
Nutrition Facts : Calories 621 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 2.8 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 1.61 milligram of sodium
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
COCONUT CHICKEN WITH CHILLI APRICOT CHUTNEY
Make and share this Coconut Chicken With Chilli Apricot Chutney recipe from Food.com.
Provided by Sonya01
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make chilli apricot chutney: Heat oil in a saucepan over medium heat. Add chilli flakes. Cook for 1 minute. Add onion, apricot, sugar and vinegar. Cook, stirring, for 3 minutes or until sugar dissolves and mixture comes to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until chutney is thick.
- Meanwhile, place flour and coconut in separate shallow dishes. Lightly beat eggs in a shallow bowl.
- Preheat oven to 150°C Line a baking tray with paper towel. Coat chicken in flour, shaking off excess, then dip in egg, followed by coconut, pressing coconut on with fingertips to secure.
- Fry in batches putting them in the oven on the baking tray until you are done.
Nutrition Facts : Calories 1006.6, Fat 35.4, SaturatedFat 21.1, Cholesterol 213, Sodium 417, Carbohydrate 130.1, Fiber 10.8, Sugar 104.8, Protein 49.9
SRI LANKAN COCONUT CHUTNEY
Coconut chutney (called pol sambol in Sri Lanka) is a basic simple chutney in Sri Lanka. It is spicy and can be served with bread and butter, roti, or rice.
Provided by Thanuja Krishnaratna
Time 10m
Yield 5
Number Of Ingredients 6
Steps:
- Combine coconut, red onion, Maldive fish, red chili powder, and salt in a bowl; mix to combine. Stir in lime juice.n
Nutrition Facts : Calories 84.4 calories, Carbohydrate 6.3 g, Fat 6.8 g, Fiber 2.4 g, Protein 1 g, SaturatedFat 6 g, Sodium 7.9 mg, Sugar 2.6 g
COCONUT PORK AND CHILLI CHUTNEY
Make and share this Coconut Pork and Chilli Chutney recipe from Food.com.
Provided by ltdsaloon16r
Categories Pork
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine pork, chutney, chilli, cumin, garlic, ginger and juice in large bowl.
- Cover; refrigerate 3 hours or overnight.
- Cook capsicum in heated oiled wok or large pan, stirring, until almost soft; remove from pan.
- Stir fry pork mixture, in batches, in same pan until cooked through.
- Add capsicum and milk; cook stirring, about 1 minute or until heated through.
- Just before serving stir in coriander.
Nutrition Facts : Calories 403.9, Fat 23.2, SaturatedFat 14.4, Cholesterol 110.6, Sodium 111, Carbohydrate 6.3, Fiber 1.1, Sugar 2.1, Protein 42.3
More about "coconut pork and chilli chutney recipes"
COCONUT AND CHILLI PORK STEAK RECIPE RECIPE | GOOD FOOD
Method. 1. Combine the pork and the remaining ingredients – except the oil, coriander and lime – in a plastic press-seal bag and refrigerate …
From goodfood.com.au
- Combine the pork and the remaining ingredients – except the oil, coriander and lime – in a plastic press-seal bag and refrigerate overnight.
- Grill the pork steaks on a barbecue or hot frying pan for about four minutes each side until cooked through.
MARY BERRY'S PORK WITH CHILLI AND COCONUT | THAI RECIPES
Heat a wok or large frying pan, add the oil, and heat until hot. Add the strips of pork in batches, and stir-fry over a high heat for 5 mins or until browned all over. Add the spring onions and stir-fry for 1 min. Add the red …
From goodto.com
GARLIC CHUTNEY WITH COCONUT & CHILLIES - YUMMY TUMMY
Method: Heat 1 tblspn of oil , Add in dry red chilli and garlic in it and fry for 5 mins. Add in coconut and mix well..Fry this for 2 mins..Allow this to cool down.. Take this in blender. Add in tamarind and salt and make into a fine puree by adding some water. Empty this in a bowl..
From yummytummyaarthi.com
RED CHILLI COCONUT CHUTNEY RECIPE (FOR IDLI DOSA) - WHISKAFFAIR
Once the oil is hot, add ½ teaspoon mustard seeds and ½ teaspoon cumin seeds and let them crackle for 4-5 seconds. Add ¼ teaspoon asafetida, 10-12 curry leaves, and 2-3 dry red chillies and let them crackle for 3-4 seconds. Stir gently while frying. Pour the tempering over the chutney. Mix well and serve.
From whiskaffair.com
10 BEST COCONUT CHUTNEY WITH COCONUT POWDER RECIPES - YUMMLY
Coconut Chutney Masala and Chai. curry leaves, red chili, chana dal, lemon juice, water, ginger and 7 more. Coconut Chutney Holy Cow! Vegan Recipes. grated coconut, mint, coconut milk, coconut oil, curry leaves and 8 more.
From yummly.com
THAI CHILLI AND COCONUT MINCED PORK | THAI RECIPES | GOODTOKNOW
Stir in the chilli and ginger and fry for 1 minute. Add the pork and brown well. Add the fish sauce, lime juice, soy sauce, garlic and coconut and sugar. Taste to check seasoning. Reduce heat and simmer until cooked through. Serve topped with crushed peanuts and coriander over some egg noodles.
From goodto.com
RED COCONUT CHUTNEY RECIPE | CHILLI COCONUT CHUTNEY
red coconut chutney or red chilli coconut chutney is an important part of any south indian dish. it goes perfect with idli, dosa, uttapam and vada etc.
From vegrecipebook.com
COCONUT CHUTNEY RECIPE WITH 8 VARIATIONS - SWASTHI'S …
Advertisement. To make this mango coconut chutney, Fry 1 tbsp of urad dal & green chilies in 1 tsp oil until golden. Then add half teaspoon cumin seeds to the hot pan. Turn off the stove and cool them. Blend them together with half inch ginger, salt, half cup grated coconut, 3 tbsp water & half cup cubed raw mango.
From indianhealthyrecipes.com
GREEN CHILLY COCONUT CHUTNEY – PACHAKAM.COM
Instructions. For preparing green chilly coconut chutney, heat little oil in kadai. Fry onion, green chillies. Add coconut and tomato. Do not over fry it. When cooled, grind into paste. Heat kadai, pour little oil and splutter mustard seeds, red chillies and curry leaves. Season the …
From pachakam.com
DRY COCONUT CHUTNEY POWDER RECIPE - BEST COCONUT PODI IN 3 STEPS
1/4 teaspoon or to taste Salt. Directions: Roast dry kashmiri red chillies, urad dal and chana dal until light brown with 1/2 teaspoon oil in a pan. Transfer to a plate and allow it to cool at room temperature. Roast grated coconut and garlic for a minute over low flame in same pan. Turn off the flame, transfer to plate and let it cool.
From foodviva.com
RED COCONUT CHUTNEY (KERALA STYLE) - DASSANA'S VEG RECIPES
Tempering for red coconut chutney. 5. heat 1 tbsp coconut oil in a small pan. In the below pic, this is coconut oil which has solidified due to the winters. 6. add ½ tsp mustard seeds and allow them to crackle. 7. then add ½ tsp urad dal (husked black gram). 8. fry the urad dal till they are a maroonish golden.
From vegrecipesofindia.com
COCONUT AND TOMATO CHUTNEY - INDIAN CHUTNEY THE CURRY GUY
Instructions. Temper the mustard seeds over high heat in the oil. When they begin to pop, Reduce the heat to medium and add the curry leaves. Fry for a further 30 seconds. Stir in the onion and fry for a couple of minutes and then add the garlic cloves.
From greatcurryrecipes.net
SOUTH INDIAN COCONUT CHUTNEY RECIPE - THE SPRUCE EATS
Gather the ingredients. The Spruce / Danielle Moore. Grind the grated coconut into a fine paste in the food processor. Reserve for later use. The Spruce / Danielle Moore. Heat the vegetable oil or ghee in a small pan and when hot add the mustard seeds, curry leaves, dry red chilies, and yellow lentils.
From thespruceeats.com
RED CHILLI AND COCONUT CHUTNEY RECIPE - FOODTOKWITHSHERIN.COM
Garlic coconut chutney is prepared using garlic, coconut, tamarind, red chillies, and salt. This chutney goes well with Idli or Dosa.
From foodtokwithsherin.com
RED CHILLI COCONUT CHUTNEY - COOKING FROM HEART
Instructions. In blender jar add desiccated coconut along with hot water and let it sit for 5 mins. This will get the coconut refreshed. Add chopped onions/shallots, dried red chillies, tamarind and salt. Blend until smooth. Adjust water as …
From cookingfromheart.com
COCONUT CHUTNEY RECIPE - SINGAPOREAN AND MALAYSIAN RECIPES
Add the mustard seeds, cumin seeds, urad dal and dried red chillies and cook for 1 to 1 ½ minutes, swirling the oil around. Add the curry leaves and fry for another 30 seconds. Take it off the heat and pour this aromatic oil all over the …
From singaporeanmalaysianrecipes.com
COCONUT, CHILLIES AND YOGURT CHUTNEY/DIP - TRADITIONAL INDIAN FOOD
This yoghurt, chilli and coconut chutney/dip is also perfect for serving with any Indian starter. The sweet and sour yogurt with the hot chilies helps give a real kick to any Indian dish without much effort. Ingredients . 1 cup Greek style Yogurt; 3 tablespoons desiccated coconut; ¼ teaspoon salt; Freshly grated coconut for garnishing (optional) 2 green chilles for …
From givemesomespice.com
BEST COCONUT CHUTNEY RECIPES | QUICK AND EASY | FOOD NETWORK …
Transfer to a bowl and set aside. Step 2. Place a small skillet over medium-high heat and add 1 tablespoon / 15 millilitres oil. When the oil is hot, add the mustard seeds, dal if using, and curry leaves, and stir-fry for 1 to 2 minutes, until the seeds have popped and the dal is toasted. Immediately pour the oil onto the coconut mixture and ...
From foodnetwork.ca
RED CHILLI COCONUT CHUTNEY - COOK WITH SHARMILA
2. Transfer the chutney to a serving bowl add water to the chutney according to the consistency you prefer. Heat a small Temper pan add in oil once it heats up add in Mustard Seeds .curry Leaves and Shallots and fry for a min and then add the temper to the Chutney.
From happietrio.com
COCONUT CHUTNEY FOR DOSA AND IDLI - SIMPLE SUMPTUOUS COOKING
Add 1 ¼ cup of water and blend in to smooth paste. Place the coconut chutney inside a bowl and prepare the tempering. Place a small tadka pan over medium heat and add two tablespoons of coconut oil. As the oil heats up, add mustard seeds, urad dal, and one red chili. Saute until the mustard seeds crackle.
From mrishtanna.com
RED CHILLI COCONUT CHUTNEY RECIPE BY ARCHANA'S KITCHEN
Take the pan off the heat and allow the onions and garlic to cool. Then, to make the chutney, in a blender/mixer-grinder, add roasted onion, garlic, red chillies, ginger, coconut, roasted chana dal and salt to taste. Shut the lid of the jar and blend them together using a little water at a time, until you get a smooth chutney of desired ...
From archanaskitchen.com
PORK CURRY WITH CORIANDER, GREEN CHILLIES AND COCONUT
Instructions. Heat the oil in a large balti pan or frying pan. When hot, add the red chillies, mustard seeds and cardamom pods. When the mustard seeds begin to pop, add the chopped onions.
From greatcurryrecipes.net
PRAWNS WITH COCONUT CHUTNEY AND GREEN CHILLI JAM
Method. print recipe. 1. To make the chilli jam, place the chillies, peppers, shallots, garlic and ginger into a food processor and blitz to a coarse purée. Heat the oil in a large pan over a medium heat and add the paste. Turn the heat down to low, and cook the paste for 1–2 hours or until it has completely softened.
From greatbritishchefs.com
COCONUT CHILLI CHUTNEY RECIPE - YUMMY TUMMY
Instructions. Take a blender and add coconut,red chilli,tamarind paste,salt,garlic in it.. Add some water and make into a fine paste.. Tip this into a bowl.. Now make tempering by heating oil and crackling mustard seeds,channa dal,urad dal and curry leaves.. Pour this over the chutney and mix well.
From yummytummyaarthi.com
SOUTH INDIAN STYLE RED CHILLI COCONUT CHUTNEY RECIPE
Instructions. In a small pan kept over medium heat, add coconut oil. Once the oil heats up, fry byadgi chilies for approximately 15-20 seconds till they turn bright red. Remove the byadgi chili from the oil and reserve the oil for tempering.
From simmertoslimmer.com
COCONUT CHUTNEY, HOW TO MAKE COCONUT CHUTNEY (2 WAYS)
Put all the ingredients (½ cup grated fresh or frozen coconut, ¼ cup roasted chana dal, ½ inch chopped ginger, 1 to 2 green chillies and salt (as required) along with the curry leaves and the oil mixture in a chutney grinder or small blender. 3. Add ¼ cup water or as required and grind to a smooth chutney.
From vegrecipesofindia.com
RESTAURANT STYLE COCONUT CHUTNEY FOR IDLI / DOSA - MARIASMENU
Instructions. . Grind together grated coconut, chopped green chilli & ginger, roasted gram dal (dry roasted and cooled) and salt with 1/2 cup water to a smooth paste. Grind for 4-6 mins. Transfer to a serving dish. Save. . Heat oil in a small pan and crackle mustard seeds and urad dal. Add dry red chilli and curry leaves.
From mariasmenu.com
COCONUT PORK WITH CHICKPEAS STEW | CARIBBEAN GREEN LIVING
How To Make Coconut Pork. Clean the pork meat and place it in a pot. Add the following to the pot: olive oil, lemon juice, oil, Noubess hot and spicy sauce, garlic, parsley, thyme, salt, and onion. Cook pork until tender. Remove from cooking liquid and set aside—Reserve cooking liquid. Season the meat with salt, pepper, and paprika.
From caribbeangreenliving.com
CHILLI, CHUTNEY AND COCONUT PORK RECIPE BY FAST.COOK | IFOOD.TV
Chilli, Chutney And Coconut Pork. By: fast.cook. Char Siu Pork Stir Fry. By: Nickoskitchen. South Pacific Style- Stir Fry - Pork Ramen Stir Fry With Vegetables. By: RebeccaBrandRecipes. Chinese Stir Fry. By: Nickoskitchen. Keto Sweet And Sour Pork / Easy Chinese Takeout Recipe. By: Nickoskitchen. Pork Tenderloin with Bourbon Glazed Sweet Potatoes. By: …
From ifood.tv
COCONUT CHUTNEY (TRADITIONAL SOUTH INDIAN DIP)
Method. Blend coconut together with ginger, green chilli, and cilantro into smooth paste, add water as necessary. For tempering, melt coconut oil in a saucepan, add mustard seeds, cumin seeds, hing, and curry leaves, and dried chili. Wait till the seeds sputter. Pour the oil mixture over coconut dip, squeeze lemon juice and add salt.
From iahas.com
COCONUT CHUTNEY RECIPE | SIDECHEF
Step 5. Grate the coconut or you can cut into small pieces and place directly into a blender or food processor. Step 6. Place the grated coconut in a blender, along with the Salt (1 tsp) , Culantro Leaves (4) , Scotch Bonnet Pepper (1) , and Garlic (3 cloves) , then blend. Step 7.
From sidechef.com
COCONUT CHUTNEY WITH A TWIST: 4 RECIPES YOURE GOING TO WANT TO …
2. Fry the shallots and red chillies in oil for a couple of mins. Add the grated coconut and continue roasting (do not brown, only let the water from the coconut run out). Set aside. 3. Combine the shrimps, heated coconut mixture with the rest of the ingredients in a stone mortar and pound till powdered well. 3.
From food.ndtv.com
CHILLI PORK (DRY)/ PORK CHILLI - KERALA-RECIPES-MEEMISKITCHEN
Remove it from the pan to a cutting board and let it sit for 5 minutes or more and slice them into thin squares or bite size pieces. Mix the sliced pork with the remaining marinade and 1 tsp of chili flakes. Heat the pan and add the Pork pieces back. Sprinkle little corn flour and stir fry for 5-10 minutes. Keep aside.
From meemiskitchen.com
COCONUT CHUTNEY WITH RED CHILLIES - PADHUSKITCHEN
Grind grated coconut, red chillies, garlic, fried gram, tamarind and salt together, adding little water. Do not grind it very finely. It should be a little coarse. Then heat oil, add mustard seeds, when it splutters, add urad dal and curry leaves.When dal starts turning golden brown, pour it over the chutney. Enjoy with idli, dosa , ven pongal ...
From padhuskitchen.com
TRADITIONAL COCONUT CHUTNEY. - CARIBBEANPOT.COM
With care, use a pairing or butter knife (whatever you feel comfortable using), separate the white flesh from the hard shell. Basically putting the blade between the shell and flesh with a prying motion. Discard the hard shell part and place the flesh (no need to remove the sort of brown skin on the exterior) on an open flame.
From caribbeanpot.com
COCONUT RED CHILLI CHUTNEY/ RESTAURANT STYLE RED CHILLI COCONUT …
Now open the lid of the jar, add grated coconut, ginger, garlic, tamarind, and salt with water to form a coarse paste. Transfer the chutney into a bowl. Heat oil in a pan. Allow mustard seeds to splutter. Now add cumin seeds, dry red chilies, asafoetida, and curry leaves. Pour this over the chutney. Mix well. Serve chutney with idli, dosa, or vada.
From cookingatmayflower.com
10 BEST GREEN CHILI CHUTNEY RECIPES - YUMMLY
mango, chutney, tomato chutney, salt, garlic cloves, tomato chutney and 4 more Pomegranate Chutney Recipe | Anardana Ki Chutney Recipe | Chutney Recipes Veg Recipes of India green chili, black salt, coriander leaves, water, fresh mint leaves and 6 more
From yummly.com
COCONUT-CAJUN PORK CHOPS - PALEO LEAP
Preparation. Season the pork chops to taste with sea salt and freshly ground black pepper. Melt cooking fat in a skillet over medium-high heat and brown the chops on both sides, 2 to 3 minutes; set the chops aside. Add the onion and garlic to the same skillet and cook 2 to 3 minutes. Add in the mushrooms and cook another 4 to 5 minutes.
From paleoleap.com
COCONUT RED CHILLI CHUTNEY - RUCHIK RANDHAP
Instructions. Heat 1/2 teaspoon oil in a small pan (meant for seasoning) and lightly fry the long dry chilly - turn off the flame when it begins to brown - take care to see that it doesn't get burnt. Add the fried chilli and the rest of the ingredients to a chutney grinder and grind it to a coarse paste using water sparingly (about 1 tablespoon).
From ruchikrandhap.com
COCONUT CHUTNEY – TASTY SPICY DELISH
Instructions. In a chutney grinder/blender, add coconut, green chillies, ginger, garlic, raw mango, salt, 1/2 cup water and grind for 2 minutes or until everything is mixed nicely. Check salt, sourness, spice and add accordingly. To temper, heat a small pan, add 1 tbsp coconut oil or regular cooking oil, add mustard seeds.
From tastyspicydelish.com