Fresh Coconut Chutney With Cilantro Recipes

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.

Steps:

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

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.