Quick N Easy Coconut Chutneydip Food

COCONUT CHUTNEY

Steps:

• In a food processor or blender grind coconut, onion, ginger, green chile, yogurt, lemon juice, and salt with as little water as needed for a moderately thick (not watery) consistency. Set aside.
• In a covered medium frying pan, heat the mustard seeds, dried red peppers, and curry leaves in oil over medium high heat until the seeds begin to pop. Uncover, add ground coconut mixture, and stir for 10 seconds. Remove from heat and transfer to serving bowl.
• Serve at room temperature as dip for snacks.

INDIAN COCONUT CHUTNEY

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.

QUICK 'N' EASY COCONUT CHUTNEY/DIP

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!

CURRIED MANGO CHUTNEY DIP

Steps:

• Gently fry the onion and garlic in the oil for about 5 minutes until soft.
• Add the curry powder and cook for another minute then allow the mixture to cool.
• Spoon into a food processor with the yoghurt, chutney and seasoning.
• Blend until smooth.
• Stir in the parsley and refrigerate before serving with crudites and bread.

CURRY-CHUTNEY DIP

Steps:

• Cut chutney into small pieces, if necessary.
• Stir together cream cheese, sour cream and curry (you can use more curry if you like things hot).
• Sit in chutney.
• Cover and refrigerate a minimum of 2 hours.
• Top with additional chutney if desired.
• Serve with crackers or vegetables.

QUICK 'N EASY REUBEN DIP

Steps:

• In a medium microwave-safe bowl, stir all ingredients until well combined.
• Heat in microwave oven on high 2 minutes or until dip bubbles, stirring every 30 seconds. You can also cook the dip over low heat on the stovetop, stirring often, until bubbly.
• Serve with rye bread crisps or crackers.

CHUTNEY DIP

Steps:

• Mix all ingredients together with an electric hand mixer.
• DONE!
• Serve with corn chips or julienne vegetables.