Indian Coconut Chutney Recipes
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
SOUTH INDIAN COCONUT CHUTNEY POWDER WITH BUTTERED BASMATI RICE
This is an adopted recipe. Here's what the original chef had to say about it: "This is a dish I learned to cook from my friend from Hyderabad, India. Don't let the name fool you - its coconut, yes, but this is not like eating a Mounds candy bar - it's not sweet at all. The powder is a condiment, served with buttered basmati rice and it is delicious. It's Indian comfort food! I usually make a batch of the powder at the beginning of the summer and it lasts for a while. Serve the buttered rice combination with chicken or fish grilled on the BBQ - it's delicious and people will ask you what this is - it is not a heavy coconut flavor at all! Dry roasted channa dal, coconut powder and the other ingredients are available at Indian grocery stores. You will need a food processor and a coffee/spice grinder. You could easily cut the recipe in half if you are afraid to make that much of a commitment. Naturally you do not have to make so much rice, but this will give you an idea of the proportion of rice to powder...for an individual serving, you can add a teaspoon or two of the powder to your buttered rice. Two cups of basmati rice will serve about 8 to 10 people - it's relative. The powder recipe makes 5 cups. Prep time reflects the time it takes to make the powder."
Provided by spatchcock
Categories Coconut
Time 15m
Yield 5 cups
Number Of Ingredients 8
Steps:
- Grind the roasted channa dal in a spice grinder until it is a fine powder - you may need to do this in two or three batches.
- Dry roast the cumin seeds in a cast iron skillet or any heavy pan until it is fragrant - about 3 - 5 minutes - watch it don't let it burn.
- Put 2 cups of the coconut powder in a food processor; add the channa dal powder, the salt, cumin seeds and the chili - then process until it is a nice powdery consistency.
- Place in a bowl and add the remaining unprocessed 2 cups of coconut powder - stir to combine.
- Store in an air-tight container.
- Prepare the rice by rinsing the rice in hot water - drain then place in a pot with the 4 cups of water.
- Bring to a boil, and then cover with a tight-fitting lid and simmer over very low heat until the water is absorbed.
- Uncover and fluff with a fork, then cover and cook for about 5 minutes longer.
- Toss the butter with the rice until it is melted through, then add about 1/2 cup coconut powder and toss until it is completely combined. I usually add an additional 1/2 cup of powder and about 2 more tablespoons of butter. You can adjust to suit your tastes.
- Serve!
Nutrition Facts : Calories 507.3, Fat 14.2, SaturatedFat 6.6, Cholesterol 24.4, Sodium 1078.2, Carbohydrate 82.4, Fiber 10, Sugar 5, Protein 14
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