Best 5 Coconut Relish Recipes
**Indulge in a Culinary Journey with Coconut Relish: A Medley of Refreshing and Versatile Recipes**
Embark on a tantalizing culinary adventure with coconut relish, a versatile and refreshing condiment that adds a burst of tropical flavors to your culinary creations. Whether you prefer a classic Sri Lankan coconut sambol, a zesty Jamaican coconut chutney, or a creamy Filipino coconut relish, this article offers a diverse collection of recipes to suit every palate. Discover the secrets of balancing sweet, sour, and spicy notes to create a perfect accompaniment for grilled meats, seafood, or vegetable dishes. Get ready to transform ordinary meals into extraordinary experiences with the vibrant flavors of coconut relish.
ROASTED CAULIFLOWER WITH COCONUT-TURMERIC RELISH
The key to developing crispy browned surfaces on roasted cauliflower is baking in a superhot oven on the lowest rack so the baking sheet is close to the heat radiating off the bottom of the oven.
Provided by Claire Saffitz
Categories Bon Appétit Side Cauliflower Roast Vegetarian Vegan Wheat/Gluten-Free Ginger Coconut Raisin
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place oven rack in lowest position and preheat to 450°F. Toss cauliflower and oil on a large rimmed baking sheet; season with salt and pepper. Arrange cauliflower so a flat side is facing down and roast until dark brown and crisp on bottom, 15-20 minutes. Remove from oven and turn pieces over. Roast until second side is dark brown and crisp, 10-15 minutes. Let cool slightly.
- Transfer warm cauliflower to a platter. If using, spoon relish over top and season with more salt and pepper.
CHUNKY COCONUT, TOMATO, CUCUMBER AND LIME RELISH
This is a really nice fresh salad/relish and is very simple to make. It goes especially well with Fragrant Green Chicken Curry.
Provided by Jamie Oliver
Categories appetizer
Time 12m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put the tomatoes, coconut, basil, cucumbers and chili, if using, into a bowl and toss. Just before serving, toss in the olive oil, salt, pepper and lime juice to taste.
PINEAPPLE COCONUT RELISH
Make and share this Pineapple Coconut Relish recipe from Food.com.
Provided by Shirl J 831
Categories Pineapple
Time 4h5m
Yield 5 1/2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients. Cover and chill at least 4 hours Serve with pork, chicken or fish.
Nutrition Facts : Calories 247.1, Fat 11.9, SaturatedFat 10.3, Sodium 523, Carbohydrate 36.5, Fiber 3.4, Sugar 32.3, Protein 2.1
POL SAMBOL (COCONUT RELISH)
Learn to make Pol Sambol, a Sri Lankan coconut relish, with this recipe from Sri Lanka: The Cookbook.
Provided by Prakash K. Sivanathan and Niranjala M. Ellawala
Yield Serves 4
Number Of Ingredients 11
Steps:
- Place the onion, garlic, tomato, black peppercorns, green chilli, chilli powder and curry leaves in a food processor and blitz until you have a fine paste.
- Place the paste in a medium bowl and add the coconut, Maldive fish (if using) and mix well by hand. Then add the lime juice and salt to taste, mixing well. A few crushed curry leaves can be used as a garnish. Pictured left.
COCONUT RELISH
Provided by Julie Sahni
Categories Condiment/Spread Blender Fruit Mustard Quick & Easy Yogurt Diwali Coconut Hot Pepper Seed
Yield Makes 1 1/3 cup
Number Of Ingredients 8
Steps:
- 1. Put coconut, yogurt, coriander leaves, chilies, salt, and hot water into the container of an electric blender, and blend until finely pureed. Put into a small serving bowl.
- 2. Heat the ghee or oil over medium-high heat in a small frying pan. When it is very hot, carefully add mustard seeds. Keep a pot lid or splatter screen handy, since the seeds may splutter and splatter. When the seeds stop spluttering and turn gray, immediately pour the ghee and seeds over the coconut puree. Mix thoroughly, check for salt, and serve.
- Note: This relish may be prepared ahead and refrigerated for up to 2 days. Remove from refrigerator at least 15 minutes before serving.
Tips:
- Use fresh coconut: Fresh coconut meat has a sweeter and more delicate flavor than dried or shredded coconut. If you can't find fresh coconut, you can use unsweetened shredded coconut, but the flavor will be slightly less intense.
- Toast the coconut: Toasting the coconut before adding it to the relish will deepen its flavor and give it a slightly crispy texture.
- Use a variety of chilies: The type of chili you use will determine the heat level of the relish. For a milder relish, use mild chilies like Anaheim or poblano peppers. For a spicier relish, use hotter chilies like serrano or habanero peppers.
- Add some acidity: The acidity of the lime juice or vinegar will help to balance out the sweetness of the coconut and chilies. If you don't have lime juice or vinegar on hand, you can use lemon juice instead.
- Let the relish sit for a while: The flavors of the relish will meld together and intensify if you let it sit for a while before serving. You can make the relish up to a day in advance.
Conclusion:
Coconut relish is a versatile condiment that can be used to add flavor and texture to a variety of dishes. It's perfect for grilled fish or chicken, tacos, or as a topping for salads or sandwiches. The combination of sweet coconut, spicy chilies, and tangy lime juice makes this relish a surefire crowd-pleaser. So next time you're looking for a new way to add some excitement to your meals, give coconut relish a try.
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