Best 2 Green Apple And Coconut Chutney Recipes
Indulge in a culinary journey with our tantalizing green apple and coconut chutney recipes, a harmonious blend of sweet, sour, and tangy flavors that will elevate your meals to new heights. This versatile condiment, originating from the vibrant kitchens of South India, is a true testament to the region's culinary prowess.
Our collection features a range of green apple and coconut chutney recipes, each with its unique twist on this classic dish. From the traditional Andhra-style chutney, bursting with the flavors of green chilies and peanuts, to the refreshing Kerala-style chutney, characterized by its use of fresh coconut and yogurt, there's a recipe for every palate.
Whether you're looking for a spicy accompaniment to your favorite dosa or idli, or a tangy dip for your samosas and pakoras, our green apple and coconut chutney recipes have got you covered. These chutneys not only add a burst of flavor to your meals but also provide a healthy dose of essential nutrients, making them a delightful and nutritious addition to your diet.
So, embark on a culinary adventure with our curated selection of green apple and coconut chutney recipes, and discover the magic of this versatile condiment.
CHICKEN CURRY WITH GREEN APPLE AND COCONUT CHUTNEY
Steps:
- For Chutney:
- Preheat oven to 375°F. Pierce the "eyes" of the coconut with ice pick. Drain off liquid. Bake coconut until shell begins to crack, about 30 minutes. Tap coconut shell all over with hammer to remove shell. (The white meat with its brown skin should fall away from shell; if it doesn't, use paring knife to release meat.) Using paring knife, cut away brown skin, if desired. Rinse coconut. Coarsely chop enough coconut in processor to measure 3/4 cup (reserve remaining coconut for another use.)
- Heat small skillet over medium heat. Add cumin seeds; stir until fragrant, about 3 minutes (do not burn). Transfer seeds to plate; cool. Finely grind seeds in spice grinder or in mortar with pestle.
- Core apples; cut into 1/2-inch pieces. Place apples in medium bowl. Add lemon juice and toss to coat. Combine 3/4 cup coconut, cumin, apples and all remaining ingredients in processor. Chop finely. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.
- For Curry:
- With processor running, drop garlic, chilies and ginger down feed tube and process until minced. Heat oil in large Dutch oven over medium-high heat. Add onions; sauté until brown, adding 2 tablespoons water during last minutes of cooking to prevent burning, about 10 minutes. Add chili mixture and 1 tablespoon water; sauté 3 minutes. Add cinnamon, cardamom, cloves and peppercorns; stir 1 minute. Add 2 tablespoons water, bay leaves, coriander, cumin, cayenne and turmeric; sauté 1 minute. Add tomatoes and salt; cook until almost all the liquid evaporates, stirring constantly, about 5 minutes. Add chicken pieces 1 at a time, turning to coat in tomato mixture. Add 1 cup water. Cover; simmer until chicken is cooked through, turning once, about 40 minutes.
- Spoon rice onto plates. Top with chicken and sauce. Garnish with cilantro. Serve with chutney.
GREEN APPLE AND COCONUT CHUTNEY
This is a delicious Indian, fresh-tasting, sweet and sour chutney to eat with dosa. For more chutney, add more yogurt or apple. You can garnish with cilantro if you wish.
Provided by Philacooks
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- Blend apple, yogurt, coconut, 2 tablespoons chopped onion, green chile pepper, lemon juice, and ginger in a blender until smooth; transfer chutney to a serving bowl.
- Heat oil in a skillet over medium-high heat. Add mustard seeds to hot oil and cook until seeds start to pop, 2 to 4 minutes. Add 1 teaspoon sliced onion and curry leaf to mustard seeds; fry until onion is golden brown, 5 to 10 minutes. Pour seasoned oil mixture over chutney; season with salt.
Nutrition Facts : Calories 78.9 calories, Carbohydrate 5 g, Cholesterol 5.6 mg, Fat 6 g, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, Sodium 18 mg, Sugar 3.5 g
Tips:
- Use firm, unblemished green apples for the best flavor and texture in your chutney.
- Grate the apples and coconut finely to ensure a smooth and consistent chutney.
- Use a heavy-bottomed pot or pan to prevent the chutney from sticking or burning.
- Stir the chutney frequently while cooking to prevent it from scorching.
- Taste the chutney as it cooks and adjust the seasonings as needed.
- Allow the chutney to cool completely before serving to allow the flavors to meld.
- Store the chutney in a clean, airtight container in the refrigerator for up to 2 weeks.
Conclusion:
This green apple and coconut chutney is a delicious and versatile condiment that can be enjoyed with a variety of dishes. Its sweet, tangy, and slightly spicy flavor makes it a perfect accompaniment to grilled meats, fish, or vegetables. It can also be used as a dipping sauce for appetizers or as a spread for sandwiches and wraps. With its vibrant color and unique flavor, this chutney is sure to become a favorite in your kitchen.
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