Coconut And Green Chile Chutney Recipes

Steps:

• Heat a small cast-iron skillet over high until nearly smoking. Add the dal and toast, swirling the pan the entire time, until it takes on a light golden-brown color, 2 to 3 minutes. Immediately transfer the dal to a bowl or plate to prevent it from overtoasting.
• In a food processor, combine the toasted dal and the rest of the ingredients and blend until quite smooth. (It will still be a little chunky.) Blend in water, 1 tablespoon at a time, to achieve a thick consistency that holds together on a spoon and is not runny. Season with additional salt and lemon juice to taste.
• This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.

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.

Steps:

• Prepare the chutney: In a food processor, blend the coconut, cilantro, chile, ginger and lime juice with 2 to 3 tablespoons of water for a couple of seconds to get a coarse mixture. Add a little water (about 1 tablespoon) if needed to loosen. If you prefer a smoother texture, blend the ingredients in a high-speed blender until smooth. Taste and season with salt. Transfer to a bowl. (This chutney can be made a day in advance and stored in an airtight container in the refrigerator for up to 3 days.)
• Prepare the salmon: Place the salmon skin-side down on paper towels. Heat the ghee and oil together in a medium skillet over medium and swirl the pan to coat the surface well. When the pan is hot, season the fillets on both sides with salt and place them in the skillet, skin-side down. Reduce the heat to medium-low and let the fish cook undisturbed for 8 minutes, until the edges of the skin start to turn crispy and golden brown.
• Tilt the skillet slightly and, using a spoon, collect the hot fat that collects at the edge and ladle it over the top of the fish several times. Continue basting the fish until the tops turn opaque and a digital thermometer inserted into the center of the fish reads 125 degrees, about 2 minutes. (The exact cooking time will vary depending on the thickness of the fillet.) Use a spatula or a pair of kitchen tongs to carefully release the fish from the pan. (It should release easily if the skin is crisp.)
• To serve, divide the chutney between two serving plates. Place the cooked fish on top, skin-side up.
• Prepare the tadka: Heat the oil in a small saucepan over medium. When the oil is hot, drop in one or two mustard seeds; they should sizzle if the oil is hot enough. Add the remaining mustard seeds and swirl. The seeds should pop, and turn fragrant in 30 to 45 seconds. Add the curry leaves and cover the saucepan with a lid, swirl the contents of the saucepan, cook for 15 seconds until the curry leaves release their aroma. Remove from heat, add the red-pepper flakes and let the mixture sit for 1 minute. Pour the oil and spices over the fish and the chutney. Serve immediately.

Steps:

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