Coconut Pork And Chilli Chutney Food

PORK WITH GREEN TOMATO CHUTNEY

Pork with Green Tomato Chutney image

Don't pick up soft green colored heirloom tomatoes for this recipe! The chutney here needs tart, firm underripe green tomatoes that are easy to find towards the end of tomato season. They can be simmered without totally losing their shape and balance the bit of sweetness expected in a chutney.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons extra-virgin olive oil
1/2 sweet onion, chopped
1 stalk celery, sliced
1 yellow bell pepper, chopped
2 unripe green tomatoes (about 1 pound), cored and chopped
1 teaspoon finely chopped fresh thyme, plus 1 large sprig
Kosher salt and freshly ground pepper
1/4 cup apple cider vinegar
3 tablespoons packed light brown sugar
4 boneless pork chops (about 1 inch thick; 8 ounces each)
2 cups microwavable wild rice blend, for serving
1/4 cup chopped fresh parsley, plus more for sprinkling

Steps:

Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion, celery and bell pepper. Cook, stirring, until softened, about 5 minutes. Add the tomatoes, thyme sprig, 3/4 teaspoon salt and a generous grinding of pepper; stir well to coat. Add 1 cup water, the vinegar and brown sugar and bring to a simmer. Cook, stirring and mashing the tomatoes as they soften, until the mixture thickens but is still chunky, adding a splash of water toward the end if needed, 20 to 25 minutes.
Meanwhile, season the pork all over with salt, pepper and the chopped thyme. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork and cook, turning, until just cooked through but still a touch rosy in the center, about 7 minutes per side. Transfer to a cutting board to rest, 5 minutes.
Divide the rice among plates. Stir any accumulated juices from the pork into the tomato chutney along with the parsley. Divide the pork and chutney among the plates. Top with more parsley.

Nutrition Facts : Calories 660, Fat 32 grams, SaturatedFat 10 grams, Cholesterol 136 milligrams, Sodium 729 milligrams, Carbohydrate 41 grams, Fiber 4 grams, Protein 54 grams, Sugar 17 grams

QUICK 'N' EASY COCONUT CHUTNEY/DIP

Quick 'n' Easy Coconut Chutney/dip image

its simple easy and yummy if you dont go wrong anywhere(i know you wont)...and i know you all will like it too...goes well with idli sambhar

Provided by Nisha

Categories Coconut

Time 15m

Yield 5 serving(s)

Number Of Ingredients 7

Ingredients

1 cup freshly grated coconut (no dried one please)
4 green chilies (use red chilli powder if you want the color)
1/4 medium onion
2 teaspoons oil
1 teaspoon mustard seeds
4 curry leaves
salt

Steps:

grind together the coconut, chillies and the onion to form a very smooth paste.
heta oil in a wok, crackle the mustard seeds and add the curry leaves, pour in the coconut paste mixed with salt.
add water to adjust the consistency as per your desire.
remove from fire"DO NOT BOIL OR OVER HEAT"-- serve.
Done!

SRI LANKAN COCONUT CHUTNEY

Sri Lankan Coconut Chutney image

Coconut chutney (called pol sambol in Sri Lanka) is a basic simple chutney in Sri Lanka. It is spicy and can be served with bread and butter, roti, or rice.

Provided by Thanuja Krishnaratna

Time 10m

Yield 5

Number Of Ingredients 6

Ingredients

1 ¼ cups grated fresh coconut
1 large red onion, finely chopped
1/4 cup Maldive fish (dried fish) (optional)
½ teaspoon red chili powder
salt to taste
1 tablespoon freshly squeezed lime juice

Steps:

Combine coconut, red onion, Maldive fish, red chili powder, and salt in a bowl; mix to combine. Stir in lime juice.n

Nutrition Facts : Calories 84.4 calories, Carbohydrate 6.3 g, Fat 6.8 g, Fiber 2.4 g, Protein 1 g, SaturatedFat 6 g, Sodium 7.9 mg, Sugar 2.6 g

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