Coconut Lentil Chutney Food
COCONUT CHUTNEY
Mildly spiced South Indian chutney made with coconut, roasted gram and cumin seeds
Provided by Archana Mundhe
Categories Chutney
Time 10m
Number Of Ingredients 14
Steps:
- Add coconut, roasted gram lentils, garlic, chili, cumin seeds, sugar, lemon juice and water to a blender and blend until you get smooth chutney. Add more water if needed to get to the desired consistency. Take out the chutney in a serving bowl.
- Heat oil in a tadka pan over medium heat. Add mustard seeds and allow them to pop. Turn the heat off and then add asafetida/hing and curry leaves. Be careful as you add curry leaves as the oil may splatter.
- Pour the tadka over the chutney and stir in.
Nutrition Facts : Calories 117 kcal, Carbohydrate 8 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Sodium 334 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
COCONUT-LENTIL CHUTNEY
This is a one really easy and incredibly tasty chutney. This is my mom's recipe and no one makes it better, honest :) Store the chutney in the refrigerator (for not longer than a day; after that it usually goes bad), unless using it immediately, since the coconut makes it very perishable.
Provided by Anu_N
Categories Chutneys
Time 10m
Yield 2 cups of chutney, 2 serving(s)
Number Of Ingredients 8
Steps:
- In a small frying pan, take 1/2 tsp oil and fry the chickpeas till it turns slightly brown.
- After it cools, grind it with grated coconut, green chillies and salt in a mixer.
- Slowly add water while grinding.
- The consistency of the mixture should be akin to that of ketchup.
- Now, in the same frying pan, heat the remaining 1/2 tsp of oil, add the mustard seeds, split black gram and curry leaves.
- When the mustard sputters, add this to the ground coconut mixture.
- Serve this chutney with idlis or dosas.
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
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
More about "coconut lentil chutney food"
DESICCATED COCONUT & LENTIL CHUTNEY (VEGAN & GLUTENFREE)
Add the coconut kefir and remaining water in the mixing bowl and whisk well to get a uniform consistency without any lumps. For the garnish, In a small pan, heat the coconut oil and add the mustard seeds. Wait till they pop and add the cumin seeds. Take of the heat. Add in the curry leaves and asafoetida. Pour over the chutney mix.
From masalavegan.com
Estimated Reading Time 1 min
From masalavegan.com
Estimated Reading Time 1 min
COCONUT CHUTNEY RECIPE | RESTAURANT STYLE CHUTNEY - VEG RECIPE BOOK
coconut chutney recipe - restaurant style - it is an important part of any south indian dish. it goes perfect with idli, dosa, uttapam, pakoras and vada etc.
From vegrecipebook.com
From vegrecipebook.com
COCONUT CHUTNEY RECIPE - SERIOUS EATS
In a blender, combine coconut, hot water, tamarind paste, sugar, chili powder, and toasted chana dal. Blend until smooth, adding more water if needed to achieve a thick, hummus-like consistency. Season with kosher salt to taste. Transfer coconut chutney to a serving bowl.
From seriouseats.com
From seriouseats.com
CREAMY COCONUT LENTIL CURRY - THE ENDLESS MEAL®
Heat the coconut oil in a large pot or skillet over medium-high heat. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds. Add the garlic to the pot and let it brown, about 2 minutes. 1 tablespoon coconut oil, 1 tablespoon each: cumin seeds and coriander seeds, 1 head garlic.
From theendlessmeal.com
From theendlessmeal.com
BEST COCONUT CHUTNEY RECIPES | QUICK AND EASY | FOOD NETWORK …
Step 1. Blend the tamarind pulp into the hot water and let stand for several minutes to soften. Place a small sieve over a bowl and press the tamarind mixture through it. Discard the pulp. Place the tamarind liquid in a blender with the grated coconut, ginger, green chiles, and salt and blend until well mixed. Transfer to a bowl and set aside.
From foodnetwork.ca
From foodnetwork.ca
IDLI WITH COCONUT CHUTNEY RECIPE | EATINGWELL
Stir 2 teaspoons salt into the batter. The batter should be thick and fluffy but pourable, like a thick smoothie. Add water in tablespoon increments, if needed. Step 5. Add 2 inches of water to a large pot; bring to a boil. Coat the plates of an idli stand with cooking spray.
From eatingwell.com
From eatingwell.com
COCONUT CHUTNEY, HOTEL STYLE WHITE COCONUT CHUTNEY RECIPE
Instructions. Take a small mixie jar and add in the fresh shredded coconut, fried gram dal, green chillies, salt, tamarind and a small clove of raw garlic. Add about quarter cup of water and grind to a smooth paste. Add more water while grinding the chutney if necessary. Add sesame oil in a pan.
From kannammacooks.com
From kannammacooks.com
COCONUT CHUTNEY - COOK WITH MANALI
Method. 1- To a blender add coconut, green chilies, ginger, salt and water. 2- Grind to a smooth paste. Transfer chutney to a large bowl. 3- 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. 4- Add urad dal, red chilies.
From cookwithmanali.com
From cookwithmanali.com
SOUTH INDIAN COCONUT CHUTNEY - COOKING CURRIES
Grind together the coconut, chillies, tamarind and salt with a tablespoon or two of water in a small smoothie jar or the traditional Indian blender. The water is just to get the blender started. Heat the coconut oil, add the mustard seeds …
From cookingcurries.com
From cookingcurries.com
IDLI CHUTNEY RECIPE | HOW TO MAKE CHUTNEY FOR DOSA, IDLI
If needed add more chili and blend again. 4. On a low flame, heat oil in a small pan, crackle mustard. Then fry red chili and urad dal until golden. 5. Add curry leaves and hing. Switch off. Add the hot seasoning to the idli chutney. Serve with breakfast like idli, dosa, vada, pongal or any evening snack.
From indianhealthyrecipes.com
From indianhealthyrecipes.com
30 MINUTE CREAMY COCONUT GREEN LENTIL DAHL - LINDA'S HEALTHY LIFE
Directions. Finely chop the onion and mince the garlic cloves. Heat the olive oil in a saucepan over a medium heat and add the onion and garlic, cooking for 2-3 minutes to soften. Add the coriander seeds, mustard seeds, garam masala, curry powder and salt, coating the onion and garlic well. Cook for 1-2 minutes until the spices are fragrant.
From lindashealthylife.com
From lindashealthylife.com
LENTIL FRITTERS WITH COCONUT CHUTNEY — CO-OP
To make the chutney, blitz the remaining chopped onion and ginger, the chillies, desiccated coconut, coconut milk, sugar and 200ml water until smooth. Add the lime juice, season, and chill until you’re ready to serve. Preheat the oven to 180°C/fan 160°C/Gas 4 and line a baking tray with greaseproof paper. Pour the sunflower oil into a wok ...
From coop.co.uk
From coop.co.uk
EASY COCONUT LENTIL CURRY {VEGAN, GLUTEN FREE} – GINA BURGESS
Boil the lentils for around 10 minutes until tender. Once cooked, drain and set aside. In the meantime, heat up the coconut oil in a large pan over a medium-high heat. Once hot, add in the chopped onion and garlic and sauté for approximately 5 minutes. Add in all the spices, stir and cook for a further minute.
From ginabnutrition.com
From ginabnutrition.com
COCONUT CHUTNEY, HOW TO MAKE COCONUT CHUTNEY (2 WAYS)
Put all the ingredients (½ cup grated fresh or frozen coconut, ¼ cup roasted chana dal, ½ inch chopped ginger, 1 to 2 green chillies and salt (as required) along with the curry leaves and the oil mixture in a chutney grinder or small blender. 3. Add ¼ cup water or as required and grind to a smooth chutney.
From vegrecipesofindia.com
From vegrecipesofindia.com
CILANTRO COCONUT CHUTNEY | KITCHN
Add 2 cups packed cilantro leaves, 2 tablespoons lemon juice, and 1/4 teaspoon kosher salt. Add in just enough water to get the blades moving, 1/4 to 1/2 cup depending on the blender, scraping down the sides of the blender jar as needed.
From thekitchn.com
From thekitchn.com
COCONUT CURRY CHICKPEA-LENTIL DAL - SHARED APPETITE
Maintaining a gentle simmer , cook for 25 minutes-30 minutes. Add coconut milk and lentils to the pot, seasoning again with Kosher salt. Return to a simmer and cook, partially covered again, until chickpeas are tender and the lentils have broken down to …
From sharedappetite.com
From sharedappetite.com
COCONUT CHUTNEY RECIPE
Add the mustard seeds, cumin seeds, urad dal and dried red chillies and cook for 1 to 1 ½ minutes, swirling the oil around. Add the curry leaves and fry for another 30 seconds. Take it off the heat and pour this aromatic oil all over the …
From singaporeanmalaysianrecipes.com
From singaporeanmalaysianrecipes.com
COCONUT CURRY RED LENTIL STEW WITH CILANTRO LIME CHUTNEY
Instructions. Melt the coconut oil or ghee in a Dutch oven or stockpot over medium heat. Add the onion and sauté until tender and translucent. Add the garlic, turmeric, cumin, black pepper, cardamom, cayenne (1/2 teaspoon if you like it spicy), cinnamon stick, and salt; sauté for 30 seconds or until the spices bloom and become fragrant.
From recipes.oregonlive.com
From recipes.oregonlive.com
COCONUT CHUTNEY RECIPE - SUVIR SARAN | FOOD & WINE
In a small skillet, heat the vegetable oil. Add the mustard seeds and cook over moderately high heat until they pop, about 1 minute. Add the cumin, peppercorns, asafetida, curry leaves and dried ...
From foodandwine.com
From foodandwine.com
COCONUT CURRY RED LENTIL STEW WITH CILANTRO LIME CHUTNEY
Increase the heat to high and bring to a boil, then reduce the heat to low and let simmer uncovered for 15 to 20 minutes or until the lentils are tender and cooked through. Be mindful of the cinnamon stick in the stew and move aside or discard before serving. Meanwhile, make the Cilantro Lime Chutney (recipe below).
From splendidtable.org
From splendidtable.org
COCONUT CHUTNEY (NARIYAL CHUTNEY) - INDIAN VEGGIE DELIGHT
Instructions. Grind the fresh coconut along with green chilies, ginger, tamarind, salt, and water. Blend to a smooth paste. Add extra water as needed to get the desired consistency. For Tempering: Heat coconut oil in a small pan, add mustard seeds, urad dal, dry red chili, and fry till dal turns light brown. Then add curry leaves and hing.
From indianveggiedelight.com
From indianveggiedelight.com
RED LENTIL COCONUT CURRY WITH CILANTRO CHUTNEY - THIS MESS IS OURS
Peel and mince the ginger and measure out 2 tablespoons. In a large skillet, heat the olive oil over medium- high heat, then add the onion and sauté until translucent, about 5 minutes. Add the garlic and ginger and sauté for 1 minute. Add the lentils, tomatoes, 1 cup coconut milk, 2 cups water, red curry paste, tomato paste, and kosher salt.
From thismessisours.com
From thismessisours.com
COCONUT-LENTIL CHUTNEY - GLUTEN FREE RECIPES
Coconut-lentil Chutney is a gluten free and vegan recipe with 2 servings. One serving contains 125 calories, 4g of protein, and 6g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of vegetable oil, curry leaves, water, and a handful of other ingredients are all it takes to make this recipe so ...
From fooddiez.com
From fooddiez.com
COCONUT CURRY LENTILS WITH CILANTRO CHUTNEY FROM
Peel and mince the ginger and measure out 2 tablespoons. In a large skillet, heat the olive oil over medium-high heat, then add the onion and sauté until translucent, about 5 minutes. Add the garlic and ginger and sauté for 1 minute. Add the lentils, tomatoes, 1 cup coconut milk, 2 cups water, red curry paste, tomato paste, and kosher salt.
From kaleandcaramel.com
From kaleandcaramel.com
COCONUT LENTIL CURRY AND COCONUT CHUTNEY | BURKLEHAGEN …
Add mixture to simmering lentils along with coconut milk and salt. Simmer for 10 minutes, then remove from heat and serve over rice. 5. Coconut chutney—add half the coconut to food processor with jalapeno, salt, garlic and cilantro. pulse until combined. Add coconut and water until you reach desired consistency. 6. (Optional) serve curry over ...
From burklehagen.com
From burklehagen.com
COCONUT CHUTNEY - LIVING SMART AND HEALTHY
It takes 5 minutes to make this amazing coconut chutney. Add all the ingredients for chutney into a blender jar – coconut, roasted chana dal, sesame seeds, ginger, green chili, tamarind pulp, curry leaves, salt to taste, and some water to grind. Add water as needed to blend the chutney to a smooth consistency.
From livingsmartandhealthy.com
From livingsmartandhealthy.com
CORIANDER COCONUT CHUTNEY RECIPE - INDIAN VEGGIE DELIGHT
For Tempering. Heat coconut oil in a small pan, add mustard seeds and urad dal, and fry till dal turns light brown. Then add dry red chilies, curry leaves, and hing. Saute for a few seconds and pour the tempering over the chutney. Mix well and serve the Coriander Coconut Chutney with dosa, idli, Adai, or Upma.
From indianveggiedelight.com
From indianveggiedelight.com
HOTEL STYLE COCONUT CHUTNEY RECIPE, EASY COCONUT | VAH
Coconut chutney is one such natural and fresh raw food which taste incredibly fantastic when prepared with couple of right spices and ingredients. Coconut chutney made with fresh coconut, lentils, subtly spiced with green chilies and tempered with fresh curry leaves giving a calming pure essence and is the ideal complement for South Indian dishes.
From vahrehvah.com
From vahrehvah.com
RED LENTIL COCONUT CURRY FROM PRETTY SIMPLE COOKING
Peel and mince the garlic. Peel and mince the ginger and measure out 2 tablespoons. In a large skillet, heat the olive oil over medium-high heat, then add the onion and saute until translucent, about 5 minutes. Add the garlic and ginger and saute for 1 minute. Add the lentils, tomatoes, 1 cup coconut milk, 2 cups water, red curry paste, tomato ...
From 100daysofrealfood.com
From 100daysofrealfood.com
COCONUT LENTIL CHUTNEY RECIPE - WEBETUTORIAL
Coconut lentil chutney is the best recipe for foodies. It will take approx 10 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make coconut lentil chutney at your home.. The ingredients or substance mixture for coconut lentil chutney recipe that are useful to cook such type of recipes are:
From webetutorial.com
From webetutorial.com
COCONUT CHUTNEY RECIPE (STEP BY STEP + VIDEO) - WHISKAFFAIR
Heat oil in a pan over medium-high heat. Once the oil is hot, add onions, tomatoes, and ginger and saute for 3-4 minutes. Add grated coconut and cook for 3-4 minutes. Add this mixture along with dry red chilies, tamarind paste, salt, and ½ cup water to a blender and blend until smooth. Temper if you wish to.
From whiskaffair.com
From whiskaffair.com
COCONUT-LENTIL CHUTNEY - 200,000+ FREE RECIPES & MEAL PLANS
COCONUT CHUTNEY RECIPE - SWASTHI'S RECIPES
Heat a small tadka pan with 1 to 2 teaspoons oil. When the oil turns hot, add ¼ teaspoon mustard, 1 broken red chilli, 1 pinch urad dal (optional for flavor) and 5 to 6 curry leaves. Soon the leaves will turn crisp, then turn off and add 1 pinch of hing. Pour this hot tempering over the coconut chutney.
From indianhealthyrecipes.com
From indianhealthyrecipes.com
CLASSIC COCONUT CHUTNEY RECIPE - IDFRESHFOOD
First, grind the chopped coconut in a grinder to make a thick paste. Now take out this paste and keep it in a plate. Add green chillies, roasted chickpea lentil paste, and ginger to the grinder and grind them to make a smooth paste. Add dry or fresh chopped coconut, curd, lemon juice, salt and half a cup of water, grind it again, and make a paste.
From idfreshfood.com
From idfreshfood.com
COCONUT CURRY LENTIL SOUP (VEGAN) - HAPPY AS A YAM RECIPES
In a large soup pot, heat olive oil over medium-low heat. Add onions, garlic and ginger constantly stirring and sauté for about 2-3 minutes. Then add the sweet potatoes and continue cooking for another 5 minutes. Deglaze the pot with about a cup of the vegetable broth until it …
From happyasayam.com
From happyasayam.com
COCONUT CHUTNEY(WITH ONION) - CURRYANDVANILLA
For the tempering: Heat the oil (preferable coconut oil; if unavailable, use any oil you prefer) and once hot, add the mustard seeds. When the mustard seeds start to splutter, add the curry leaves and pour this over the coconut-onion chutney. Mix well and serve immediately with idlis, dosas, vadai (lentil fritters), upma, chapathi, pongal etc.
From curryandvanilla.com
From curryandvanilla.com
CHUTNEY AND COCONUT RED LENTIL SOUP [VEGAN] - ONE GREEN PLANET
14 ounces can full-fat coconut milk (set aside 3 tablespoons for the chutney) 3 cups vegetable broth; 3 cups 1-inch cubes of peeled and de-seeded butternut squash; 1 …
From onegreenplanet.org
From onegreenplanet.org
LENTIL BALLS WITH COCONUT CHUTNEY RECIPE | EAT SMARTER USA
The Lentil Balls with Coconut Chutney recipe out of our category Legume! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online.
From eatsmarter.com
From eatsmarter.com
COCONUT CHUTNEY - ROTI N RICE
Coconut Chutney - a South Indian condiment made of coconut, chili peppers, and spices. A must-have with idli, thosai, and vadai. Very tasty! Dry fry chana dhal in a small pan for 3 to 4 minutes. Combine cooked chana dhal, grated coconut, jalapeno pepper, ginger, salt, and water in a blender. Blend until smooth.
From rotinrice.com
From rotinrice.com
SUPER QUICK COCONUT CHUTNEY | MALLIKA BASU
1 dry red chilli. 1 tsp oil. Salt to taste. Soak the dessicated coconut in half a pint of boiling water for five minutes and mix in the tamarind, chopped chilli and fresh coriander. Puree this in a blender until you get a smooth mixture. If using fresh grated coconut, just use enough hot water to get a blended paste.
From mallikabasu.com
From mallikabasu.com
MINT COCONUT CHUTNEY (PUDINA CHUTNEY WITH COCONUT)
Once the oil is hot, add mint leaves, ginger, and cilantro to the pan, and saute for 5-6 minutes. Remove the pan from the heat and let the mixture cool completely. Add the cooled mixture to a blender along with coconut, Bengal gram, yogurt, green chilies, tamarind paste, and salt. Add ½ cup water and blend until smooth.
From whiskaffair.com
From whiskaffair.com
COCONUT CHUTNEY - CUMIN NATURE
Add coconut, green chili and ginger to a blender. Grind the mixture while gradually adding water to get a smooth consistency. Be cautious when adding water as you do not want the chutney to be watery (think hummus). Transfer the mixture to a …
From cumin-nature.com
From cumin-nature.com
COCONUT CHUTNEY - KAI CHUTNEY, NARIYAL CHUTNEY
Heat oil in a small pan, add mustard seeds and cumin seeds. When they stop spluttering, add a pinch of asafetida. Fry for a few seconds. Take off flame. Let cool. Add the cooled tempering to chutney. Mix well. Chutney is ready to serve and eat.
From vegetarian-cooking-recipes-tips.com
From vegetarian-cooking-recipes-tips.com
CILANTRO COCONUT CHUTNEY - COOK WITH MANALI
Method. 1- To a blender add grated coconut (I used frozen coconut which was thawed to room temperature and then used), cilantro leaves (hard stems removed), ginger, green chili and salt. You can also add some lemon juice if you want. 2- Blend to a smooth consistency. Transfer chutney to a bowl.
From cookwithmanali.com
From cookwithmanali.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
