Fresh Coconut Chutney With Cilantro Food

CILANTRO COCONUT CHUTNEY

Steps:

• 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.
• Blend to a smooth consistency. Transfer chutney to a bowl.
• To make the tempering, heat 2 teaspoons oil in a pan on medium heat. Once the oil is hot, add the mustard seeds and let them pop.
• Then add hing, and urad dal and cook few seconds until dals begins to change color.Add curry leaves, stir and turn off heat.
• Pour tempering over the bowl of chutney. Serve chutney with dosa, idli, vada! I like this chutney more when it's chilled.

CILANTRO COCONUT CHUTNEY (NARIYAL CHUTNEY)

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.

CILANTRO AND COCONUT CHUTNEY

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.

COCONUT-CILANTRO CHUTNEY

Steps:

• Pulse coconut, cilantro, chile, and coconut milk or water in a food processor to desired consistency. Squeeze lime over chutney.