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Red Coconut Chutney Recipes
Any South Indian Breakfast is incomplete without a chutney as an accompaniment. Most common chutney is the humble Coconut Chutney. Addition of cilantro while making the chutney gives a new dimension to the normal coconut chutney. Try this coconut chutney for
Coconut & Cilantro Chutney (Kotthimeera Kobbari Pachhadi) - Side Dish for Idli, Dosa, Upma
Chef Manjula is making a Spicy Coconut Chutney or a Spicy Indian Coconut dip in her kitchen. For those who are not aware it s a very popular dish in South India and enjoyed with Indian snacks and breakfast dishes. So if you cook Indian food regularly this is a
Spicy Coconut Chutney
MAKING 1. In a blender add the coconut ginger garlic green chillies and roasted chickpeas if using . Pour a little water and blend till smooth. Transfer into a bowl and season with salt to taste. 2. In a small frying pan heat oil on medium and add the red
Coconut Chutney - Nariyal Chutney - Simple, Quick and Easy
Coconut is high in saturated bad fats that cause obesity and heart diseases and aggravate diabetes. Reduce the quantity of coconut you normally use and add roasted coriander urad dal and chana dal for healthier tastier chutney. MAKING 1. In a non stick pan
Healthy Coconut Chutney by Tarla Dalal
Learn how to make coconut chutney by following these easy steps. Coconut chutney goes along with many South Indian dishes. It is fast and easy to make. GETTING READY 1. In a frying pan heat oil on medium. Add the asafoetida cumin seeds red chilli and chana dal
How to make coconut chutney Recipe for coconut dip Indian style This sauce goes great with Indian crepes dosas rice cakes idli and other south Indian food. GETTING READY 1. Soak a bite size tamarind piece in water for about 15 minutes. 2. After 15 minutes
Coconut Dip (Indian Style) / Coconut Chutney
Chutney powder is a must have condiment in south Indian houses. Watch the video to know how to make this spicy and flavorful mixture to serve with idlis and dosa. Chutney Powder or chutney podi is a powdered version of chutney. Chutney Powder can be bottled
Chutney Powder Making Made Easier
GETTING READY 1.Grind the coconut roasted gram dal green chili garlic cumin salt water and keep aside. MAKING 2.Heat oil in a pan for seasoning add mustard seeds black gram and red chili. 3.Once it starts to splutter add the seasoning in the in the ground
Quick Simple Kobbara Chutney
This is a distinctive samosa dish. The sweet and spicy taste of samosas truly makes a mouth watering snack. For stuffing Mix well all the ingredients for the stuffing and keep aside. For dough preparation Mix the flour salt oil and water. Mix well and prepare
Flattened rice and coconut samosa with pineapple mint chutney
This is another version of the thengai chutney. Coconut contains rich amounts of iron magnesium potassium and dietary fiber. However it is also very high in saturated fat. So if you have diabetes or heart disease you should consume this in moderation.
Thengai Chutney - 2
This is a very simple chutney that is usualy served with the breakfast items like dosa idly or uttappams. It is so easy to make it hardly takes 10 minutes at the most. MAKING 1. In a blender put the grated coconut red chillies and onion. Pour little water and
Simple Plain Red Coconut Chutney
Grind grated coconut mango green chillies and salt u can add water to make a fine past. Take the past into a bowl. Take a frying pan and with 1 tsp oil in it. Fry the cumin seeds black gram Mustard seeds and red chillie till the mixture turns brown. now add
Mango and coconut chutney
This is a basic coconut chutney usually served along with dosas.idlis utthapams etc... Grind the first seven ingredients to a fine paste add salt to it. Heat oil in a pan. Add split black dal urad then add mustard and cook it till it crackles. Now add
Boil the chana dhaal in water to cover until soft enough to be mashed. Mash the dhaal with a wooden masher and set aside. Put the coconut garlic ginger crushed red chillies salt green chillies fresh coriander and lemon juice in a food processor or blender and
Indian Style Coconut Chutney
1. Grind together grated coconut red chillies garlic tamarind pulp and salt to a paste. 2. Heat ghee fry red chillies urad dal and mustard seeds for 1 2 minutes and pour over the chutney. Chill and serve.
Mangalorean Red Chili And Coconut Chutney
1. Grind coconut red chilli and tamarind paste by adding 1 2 a cup of water to a smooth paste. 2. Add salt and add 1 4 cup of water to make it a bit thin. 3. Heat 2 tbsp oil and add mustard seeds. 4. When they splutter add curry leaves and asafoetida. 5. Pour
Combine pork chutney chilli cumin garlic ginger and juice in large bowl. Cover refrigerate 3 hours or overnight can be prepared ahead to this point refrigerate overnight or freeze Cook capsicum in heated oiled wok or large pan stirring until almost soft remove
Chilli, Chutney And Coconut Pork
This is a delicious South Indian spicy condiment very commonly made in Kerala. It is typically made with coconut mixed with other spices and served with Idli Dosa and Vada. MAKING 1. In a blender put in all the ingredients and blend to get a coarse paste. 2.
Kerala - Style Coconut Chutney
1. Peel the mango and discard the stone. Cut the mango flesh into small pieces. 2. Transfer the mango flesh to a food processor and add to this the chopped fresh coriander chillies desiccated coconut sugar and salt to taste. Grind all the ingredients for about
Mango And Coconut Chutney
Put all the ingredients except the tamarind through a mincer grinder . Squeeze the tamarind in a piece of muslin or cheesecloth to extract the juice then add the liquid to the other ingredients.
Easy Coconut Chutney
Grind all the ingredients to a paste with very little water.
A quick and easy side dish for rice when you dont have time to make a sambar or kuzhambu. Just mix this with rice with some oil and have it with a vegetable side dish. MAKING 1. Take a mixer grinder jar. Add coconut red chilies salt and tamarind and grind once
1. Grate coconut and grind all ingredients together. If desired this chutney may be tempered with mustard seeds and curry leaves and a little water be added to moisten it.
Combine all ingredients in medium bowl toss well. Cover and refrigerate at least 3 hours.
Zesty Fresh Nectarine Coconut Chutney
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