how to make coconut chutney?

Answer 1

Coconut Chutney - North Indian (fresh)

3 tbsp. coconut, shredded
1 inch fresh ginger, chopped
1 fresh green chili
1/2 bunch cilantro with stems and root removed
fresh lemon juice
salt to taste

In a food processor or blender add all ingredients and blend with as little water as possible to a smooth consistancy.

Coconut Chutney - South Indian (fresh)

1 cup fresh coconut, shredded
1/2 cup Toor dal dry
1/4 cup Urad dal dry
1/4 cup Channa dal dry
1/4 tsp.tamarind concentrate
1/4 tsp. asafetida
Whole red chilies as per taste upto 3
Salt to taste
2 tsp. cooking oil

Dry roast toor dhal,chana dhal,urad dhal,red chilies and asafetida in cooking oil. Grind this mixture in water into a thick paste. Add coconut, tamarind and salt and grind it for a few more seconds until all the mixture blends into a smooth paste.

Answer 2

This chutney is nice and spicey. It adds wonderful flavor to any indian meal. I like to couple cocunut chutney with a nice tamarind chutney.


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6-8

2 cups coriander (1 bunch)
2 serrano chilies
2 tablespoons channa dal (split dalia)
1 teaspoon salt
1 teaspoon sugar
4 teaspoons coconut
1 teaspoon plain yogurt
4-5 tablespoons water

Not the one? See other Coconut Chutney Recipes

* Food Processor/Blender Chutneys
* Indian Chutneys
* Dinner Party Chutneys
* Egg-free Chutneys

1. Coriander leaves should be removed from the stem.
2. Put all the ingredients in a blender and mix.
3. If the ingredients won't mix completely,you will need to add a little more water.
4. Serve with samosas or on the side with a curry.

Answer 3

COCONUT CHUTNEY

Cooking Time : 15 min.
Preparation Time : 10 min.

Makes 1 cup.

Ingredients

1 cup coconut, grated
2 small green chillies, chopped
1 teaspoon ginger, grated
1 tablespoon roasted split gram (daria dal), optional
salt to taste

For the tempering

1/2 teaspoon mustard seeds
1 red chilli, broken into pieces
2 to 3 curry leaves
1 teaspoon oil

Method


1. Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.


2. Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.


3. Refrigerate and use as required.

Answer 4

Coconut Chutney
Recipe #1102191 rating
This chutney is nice and spicey. It adds wonderful flavor to any indian meal. I like to couple cocunut chutney with a nice tamarind chutney.
by alice Dave Requires Premium MembershipMy Notes

ONLY YOU see your private notes, and they print with the recipe.


6-8 servings 10 min 10 min prep
Change to: servings US Metric
2 cups coriander (1 bunch)
2 serrano chilies
2 tablespoons channa dal (split dalia)
1 teaspoon salt
1 teaspoon sugar
4 teaspoons coconut
1 teaspoon plain yogurt
4-5 tablespoons water

Not the one? See other Coconut Chutney Recipes
Food Processor/Blender Chutneys
Indian Chutneys
Dinner Party Chutneys
Egg-free Chutneys
Coriander leaves should be removed from the stem.
Put all the ingredients in a blender and mix.
If the ingredients won't mix completely,you will need to add a little more water.
Serve with samosas or on the side with a curry

Answer 5

Hi viranju,
one way iknow how to make coconut chutney is like this:
Make the chutney by grinding together 1/2 coconut, 4 green chillis, 1tsp Ginger, a bunch of cilantro, tiny piece of tamarind and add salt to taste into fine, thin paste, adding water.
Thank you.

Answer 6

Coconut Grated 1 cup

Red Chillies(dry) 2 nos

mustard seeds 1 tsp

urad dal 2 tsp

tamarind dry 1 small piece

salt to taste

sugar 1 tsp

hing 1 tsp
oil 1 tbsp

Method :

Grate the Coconuts.

In a pan heat the oil & add 1 tsp of urad dal, &chilliies.
Fry for a minute.

Let it cool completely . Add the tamarind,sugar,hing &
coconut & grind it to a fine paste . DO the seasoning with
the other tsp of urad dal , mustard seeds in a tsp of oil.

Answer 7

-cups coriander (1 bunch)
-2 serrano chilies
-2 tablespoons channa dal (split dalia)
-1 teaspoon salt
-1 teaspoon sugar
-4 teaspoons coconut
-1 teaspoon plain yogurt
-4-5 tablespoons water

Method:-

1) Coriander leaves should be removed from the stem.
2) Put all the ingredients in a blender and mix.
3) If the ingredients won't mix completely,you will need to add a little more water.
4) Serve with samosas or on the side with a curry.

ENJOY!!

Answer 8

Found the simple recipe , I hope you will enjoy it. Good Luck

Ingredients:
2 cups Grated Coconut
1 cloves garlic
5 Curry leaves
1 small piece tamarind
4 Green Chillies
Salt
1 tsp cumin

Instructions:
1. Grind the above ingredients with some water .
2. Season it with mustard seeds, one or two dry chillies and curry leaves. If chutney is ground with little water into the thick paste it can be used without seasoning also

Answer 9

Ingredients :


Coconut Grated 1 cup
Red Chillies(dry) 2 nos
mustard seeds 1 tsp
urad dal 2 tsp
tamarind dry 1 small piece
salt to taste
sugar 1 tsp
hing 1 tsp
oil 1 tbsp

Method :

Grate the Coconuts.
In a pan heat the oil & add 1 tsp of urad dal, &chilliies.
Fry for a minute.
Let it cool completely . Add the tamarind,sugar,hing &
coconut & grind it to a fine paste . DO the seasoning with
the other tsp of urad dal , mustard seeds in a tsp of oil.
Enjoy with steaming plain rice.

Answer 10

grind 1 cup of grated coconut with channa dhal[the edible one]--meaning you can eat it without frying [2teaspoonfuls] 3 small onions .3 green chillies. some salt .2 teaspoonfuls of coriander leaves , 1 mint leaf, to a coarse chutney and season it with mustard seeds.