Coconut Chutney Recipes

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:

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

Steps:

• Put yogurt in a mixing bowl. Set a small skillet over medium heat and add vegetable oil. Add mustard seeds and wait until they pop, about 1 minute, then stir in sesame seeds, asafetida, chiles and ginger. Cook until mixture sizzles, 1 minute more, then turn off heat.
• Add coconut and salt. Stir to combine ingredients, then add contents of skillet to yogurt and mix well. Thin with up to 1/2 cup water if necessary. Check seasoning and transfer chutney to a serving bowl. Cover and refrigerate if desired, but bring to room temperature before serving.

Steps:

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

Steps:

• Process coconut, chiles, ginger, garlic, and salt in a food processor or blender, gradually adding 1/2 to 3/4 cup water until a thick paste forms.
• Heat oil in a medium skillet over medium heat. Add mustard seeds; cover. Cook until seeds pop, 30 to 45 seconds. Add shallot and urad dal (if desired); cook, stirring, until softened, 2 to 3 minutes.
• Stir together shallot mixture, coconut mixture, yogurt, cilantro, and lime juice.

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.