coconut chutney

Traditional South-Indian Chutney is the perfect accompaniment to idli, dosa &amp; vadas! Easy to make at home, you can customize it to your preference.

Coconut Chutney

grated coconut (190 grams, use fresh coconut)

green chilies (roughly chopped, adjust to taste)

ginger (roughly chopped)

salt (or

water

mustard seeds

hing (generous pinch, also known as asafoetida)

urad dal

red chilies (broken)

curry leaves

To a blender add coconut, green chilies, ginger, salt and water.

Grind to a smooth paste. Transfer chutney to a large bowl.

For the tempering heat oil in a small pan on medium heat. Once the oil is hot, add the mustard seeds. Let them pop and then add the hing.

Add urad dal, red chilies. Stir for 30 seconds or so until the dal starts changing color. Add curry leaves, stir and remove pan from heat.

Pour tempering over the bowl of chutney, stir and and serve.

This Cilantro Coconut Chutney is a vibrant south-Indian condiment that&#039;s easy to make in 15 minutes, and is the perfect accompaniment with idli, dosa, vada and uttapam.

Cilantro Coconut Chutney (Nariyal Chutney)

cilantro, packed (leaves and light green stems (see notes))

serrano chili (or Jalapeno (see notes for spice level))

½ inch ginger (peeled)

oz coconut, grated (fresh or frozen - about 1 cup (see notes))

salt ((adjust after blending))

water ((adjust while blending))

oil ((coconut/avocado/light olive oil))

asafoetida ((heeng))

mustard seeds ((black variety))

urad dal ((urad dhuli))

Blend Ingredients

In the following order, add cilantro, green chili, ginger, grated coconut and salt in the blender. Start by adding ½ cup water and blend. (if using Blendtec, hit the smoothie button).

Blend till smooth

Add more water as needed through the pourer while blending, until it blends to a smooth texture. Transfer to a serving bowl.

Blend Chutney Ingredients

Prepare Tadka

Heat a small fry-pan on medium heat. When hot, add oil, heeng, mustard seeds and urad dal. Stir and cook until the urad dal turns golden brown and mustard seeds pop. Stir in curry leaves and turn off the heat.

Prepare Tadka (Tempering)

Add Tadka to Chutney

Pour the tempering over the chutney and mix. Serve at room temperature or cold, with your favorite south-Indian entree, like idli, dosa or uttapam.

“The coconut rice powder can be used to thicken and enrich the flavour of any curry” - Peter Kuruvita. This is an edited extract from Lands of the Curry Leaf by Peter Kuruvita and photography by Alan Benson (Murdoch Books, $49.99).

Pumpkin curry

Japanese

onion,

curry leaf sprig, leaves picked

Indian green chillies

tsp cumin

tsp coriander

tsp turmeric

tbs curry powder, roasted

cinnamon quill

litre (4 cups) coconut milk

Shop-bought coconut chutney,

(50 grams) long-grain white rice

freshly grated or desiccated coconut

green cardamom pods

tbs brown mustard seeds

2cm knob of fresh ginger, peeled

garlic cloves,

coconut cream

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981823537001&=domain=del

5348771529001-5981823537001

Coconut chutney is a side dish that is served with idli, dosa, vada and pongal. This coconut chutney recipe is an easy and simple recipe versatile enough to go with any Indian snack.

Coconut Chutney Recipe

fresh grated coconut ((tightly packed) or ½ cup desiccated coconut)

chana dal (- optional)

½ inch ginger (- optional, garlic

salt (as per taste)

water (or add

urad dal ((split and husked black gram))

cumin seeds (- optional)

curry leaves (or 1 sprig of curry leaves)

asafoetida ((hing))

dry red chili (- broken and seeds removed)

oil (- sesame or peanut or coconut oil

Take the freshly grated coconut in a chutney grinder jar or a small grinder jar.

Then add the green chili and ginger.

Next add the roasted chana dal. Also add salt as per taste. Add 3 to 4 tablespoons water.

Grind to a smooth consistency. If unable to grind or the chutney looks thick, then you can add 1 to 2 tablespoons more water.

Remove the chutney in a heatproof bowl like a steel bowl or a pyrex bowl.

Grinding Ingredients

Heat oil in a small pan. Add the mustard seeds.&nbsp;

When the mustard seeds begin to splutter, add the cumin seeds and urad dal. Fry till the urad dal starts to become golden and aromatic.

Then add the curry leaves, red chili and asafoetida.&nbsp;

Fry for a couple of seconds till the curry leaves become crisp and the red chillies change color making sure that the curry leaves and chilies do not get burnt.

Switch off the heat and immediately pour the tempering on the chutney in the bowl.

Mix the tempering mixture very well.

Serve coconut chutney with idli, dosa, vada, pongal or pakoda of your choice.

Tempering

https://content.jwplatform.com/videos/LcCQ01iJ.mp4

Coconut chutney is a side condiment dish that is served with idli, dosa, vada and pongal. This coconut chutney recipe is an easy and simple recipe versatile enough to go with any Indian snacks.

Coconut chutney is a condiment made with fresh coconut, dal, chilies &amp; spices. This recipe post shares 8 different kinds of coconut chutney recipes to accompany most snacks &amp; south Indian breakfasts like idli, dosa, vada &amp; pongal.

Coconut chutney recipe

grated coconut ((fresh

⅛ inch ginger piece ((or 1 garlic clove))

green chilies ((adjust to taste) or red chilies)

salt ((adjust

cumin seeds (or jeera)

water ((use as needed))

coriander leaves (or 10 to 12 mint leaves (optional))

lemon juice (or little tamarind soaked in hot water (optional))

red chili (broken)

mustard (or rai)

hing (or asafoetida)

Add coconut, ginger or garlic, cumin, green chilies,salt &amp; fried gram to a blender or chutney jar.  

If you do not have fried gram dry roast peanuts or chana dal until golden and aromatic.

Cool all the ingredients and add them to the jar.

Blend all the ingredients well without adding water. This helps to get smooth chutney. Scrape the sides.

Blend until smooth. Pour water as needed and blend to get a smooth coconut chutney.&nbsp;

Taste it and add more salt and chilies if needed. Transfer the chutney to a serving bowl.

Heat a pan with 1 teaspoon oil. When the oil turns hot, add mustard seeds. (I also add a pinch of urad dal &amp; it is optional.)

Soon they will crackle, then add broken red chili and curry leaves. 

When the curry leaves turn crisp, add hing and pour this over the coconut chutney.

Serve coconut chutney with dosa, idli, vada or pongal.

Optional - Tempering coconut chutney

https://www.youtube.com/watch?v=0M04NmfZF84

Coconut chutney is a South Indian side dish (dip) made with fresh coconut, roasted gram, spices and herbs.
Get the full recipe here: https://www.indianhealthyrecipes.com/coriander-coconut-chutney/

Coconut Chutney recipe

This is a recipe for Instant Pot Idli, a classic Indian dish made from fermented rice and lentil batter, steamed into fluffy and soft cakes, and typically served with coconut chutney or sambar.

Instant Pot Idli Recipe

Urad dal

Idli rice

tsp fenugreek (methi) seeds

salt

yogurt

Firstly, rinse the urad dal, fenugreek seeds, and idli rice in a bowl and soak them in water for 4 hours.

After 4 hours, drain the water and grind the mixture into a fine paste using a mixer or blender. Next, add a little water to facilitate the grinding process.

Then, transfer the paste to a large bowl and add 1 tsp of salt and 1 tsp of yogurt. Mix the batter for 5 minutes, ensuring that it is well combined.

Cover the bowl with a lid and place it in a warm place for 8 to 12 hours, depending on the climate, to allow the batter to ferment. After 8 hours, the batter should have doubled in size and become fluffy.

Now, grease the idli molds with oil and pour the fermented batter into the molds until they are 3/4th full.

Pour 1 cup of water into the instant pot and place the idli molds in the pot. Then, close the lid and set the vent to the “Venting” position or just completely remove the pressure rocker.

Set the timer for 12 minutes on high pressure using the “Manual”, “Sauté”, “Steam”, or “Pressure Cook” mode.

Once the timer beeps, release the pressure naturally by allowing the pot to cool down. Carefully, open the lid of the instant pot and remove the idli molds.

Allow the idlis to cool for a few minutes before removing them from the molds using a spoon or knife.

Finally, serve the idlis hot with coconut chutney or sambar.

Keto Coconut Chutney? It is a delicious South Indian condiment made with  few ingredients like shredded coconut ,ginger ,green chillies ground together and then tempered with some spices.

Keto Coconut Chutney

coconut ((fresh

ginger

green chillies

salt (to taste)

little water (for grinding)

coconut oil

cumin(jeera) seeds

asafetida(hing)

red chilli

Blend all the ingredients for chutney in a blender to make a smooth paste.

Transfer in the serving bowl.

Heat coconut oil in a small pan,Add mustard seeds ,cumin (jeera) seeds.Let them splutter.

Then add dry red chilies, curry leaves and hing. Saute for few seconds and pour the tempering over the chutney.

Mix the tempering with the chutney.Serve with almond flour dosa.

For Tempering:

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The most viewed coconut chutney recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed coconut chutney recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine