Cilantro Coconut Chutney Nariyal Chutney Food

CILANTRO COCONUT CHUTNEY (NARIYAL CHUTNEY)

Cilantro Coconut Chutney (Nariyal Chutney) image

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

Provided by Aneesha Gupta

Time 15m

Number Of Ingredients 11

Ingredients

1 cup cilantro, packed (leaves and light green stems (see notes))
1 serrano chili (or Jalapeno (see notes for spice level))
½ inch ginger (peeled)
6 oz coconut, grated (fresh or frozen - about 1 cup (see notes))
¼ teaspoon salt ((adjust after blending))
½-¾ cup water ((adjust while blending))
1 tablespoon oil ((coconut/avocado/light olive oil))
1 pinch asafoetida ((heeng))
½ teaspoon mustard seeds ((black variety))
1 teaspoon split urad dal ((urad dhuli))
7-8 curry leaves

Steps:

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

Nutrition Facts : Calories 127 kcal, Carbohydrate 5 g, Protein 1 g, Fat 12 g, SaturatedFat 9 g, Sodium 105 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

CILANTRO AND COCONUT CHUTNEY

Cilantro and Coconut Chutney image

Provided by Food Network

Categories condiment

Time 11m

Yield 3/4 cup

Number Of Ingredients 13

Ingredients

1 teaspoon ground coriander seeds
1 teaspoon ground cumin seeds
1 teaspoon ground fennel seeds
1/2 teaspoon ground cardamom seeds
2 cups fresh cilantro leaves, washed and roughly chopped
1/4 cup coconut milk
1/3 cup fresh coconut (or sweetened, shredded coconut)
1 teaspoon minced ginger
1 teaspoon sugar
Pinch of salt
1 small green chili, minced
1 clove garlic, minced
Juice of 1/2 lime

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.

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