COCONUT CHUTNEY (THéNGA CHUTNEY)
Coconut chutney in southeastern India is as common as ketchup on fries in the United States.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- To make shredded fresh coconut, rinse coconut thoroughly to remove any dust or dirt from shell; pat dry. Pierce eyes with ice pick or sturdy skewer. Drain liquid into container. (The liquid is delicious to drink and can be stored in the refrigerator in a covered container for up to 24 hours.)
- Tap coconut firmly all over with hammer or heavy meat mallet. It usually splits open lengthwise. Work blade of blunt or round-ended knife between white meat and hard shell. Push knife into shell away from you and, with a twist of the wrist, the meat should pop out. Peel thin, dark brown skin from white coconut meat, using paring knife or vegetable peeler. Shred the coconut meat in a food processor or on large holes of four-sided grater. One medium coconut yields 2 to 3 cups shredded coconut; use 1 cup for this recipe.
- To make chutney, in blender, place 1 cup coconut, the water, cilantro, tamarind pulp, salt and chiles. Cover and blend on medium speed until smooth. Transfer to small bowl; set aside. (Chutney will thicken as it stands; if it becomes too thick, stir in additional water until it reaches desired consistency.)
- In 6-inch skillet, heat oil and mustard seed over medium-high heat. Once seed begins to pop, cover skillet and wait until popping stops. Add lentils; stir-fry about 30 seconds or until lentils are golden brown. Pour hot oil mixture over chutney; mix well. Cover tightly; store in refrigerator up to 1 week.
Nutrition Facts : Calories 20, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 0 g, TransFat 0 g
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Iqra Imtiaz
[email protected]This chutney is the perfect balance of sweet and sour. I could eat it by the spoonful!
melid jouman
[email protected]I love the creamy texture of this chutney. It's perfect for spreading on sandwiches or wraps.
Lesli Linton
[email protected]This chutney is the perfect addition to my Indian dinner party menu. It's so creamy and flavorful.
wai moe
[email protected]This chutney is so easy to make and it's so flavorful. I've already made it twice this week!
Mafia black
[email protected]I'm not a big fan of coconut, but this chutney is delicious. It's the perfect balance of sweet and sour.
Antwi Enoch
[email protected]This chutney is a great way to add some tropical flavor to your dishes. I especially love it with grilled fish or chicken.
Raja Shahid
[email protected]I love how versatile this chutney is. I've used it as a dipping sauce, a marinade, and even a salad dressing.
SMK Info
[email protected]This chutney is so easy to make and it's so delicious. I've already made it twice this week!
Sara Maarabouni
[email protected]I made this chutney for my Indian dinner party and it was a huge hit! Everyone loved it.
Zaaron Campbell
[email protected]This is the best coconut chutney I've ever had. It's so creamy and flavorful.
Meryem Pilavci
[email protected]I've never been a big fan of coconut, but this chutney changed my mind. It's so flavorful and delicious.
Bikram Tmg
[email protected]This chutney is the perfect balance of sweet and sour. I could eat it by the spoonful!
storm twist
[email protected]I love the creamy texture of this chutney. It's perfect for spreading on sandwiches or wraps.
Alison Brice
[email protected]This is my new go-to chutney recipe. It's so simple to make and it always turns out delicious.
Zulqarnain Marri
[email protected]This chutney is a great way to add some tropical flavor to your dishes. I especially love it with grilled fish or chicken.
Jadah
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The chutney turned out amazing and it was the perfect accompaniment to my curry.
Billionaire Mindset
[email protected]This chutney is so versatile. I've used it as a dipping sauce for samosas, as a marinade for chicken, and even as a salad dressing.
Md Mohith
[email protected]I love how easy this chutney is to make. It's a great way to use up leftover coconut and it's a delicious addition to so many different dishes.
Daniel Kiernan
[email protected]This coconut chutney was an absolute hit at my dinner party! Everyone raved about the creamy texture and the perfect balance of sweet and sour.