Best Cilantro And Coconut Chutney Recipes

Cilantro and Coconut Chutney image

Provided by Food Network

Time 11m

Yield 3/4 cup

Number Of Ingredients 13

1 teaspoon ground coriander seeds
1 teaspoon ground cumin seeds
1 teaspoon ground fennel seeds
1/2 teaspoon ground cardamom seeds
2 cups fresh cilantro leaves, washed and roughly chopped
1/4 cup coconut milk
1/3 cup fresh coconut (or sweetened, shredded coconut)
1 teaspoon minced ginger
1 teaspoon sugar
Pinch of salt
1 small green chili, minced
1 clove garlic, minced
Juice of 1/2 lime

Steps:

Heat a skillet over medium-low heat and toast the coriander, cumin, fennel and cardamom seeds until very aromatic, about 1 minute. Put into a blender along with the cilantro, coconut milk, fresh coconut, ginger, sugar, salt, chili, garlic, and lime juice, and pulse until smooth and well blended.

Refried Bean Pakoras with Cilantro and Coconut Chutney image

Provided by Food Network

Categories appetizer

Time 40m

Yield 12 pakoras

Number Of Ingredients 25

1 tablespoon coriander seeds
1 tablespoon cumin seeds
8 cardamom seeds
1/2 cup canned chickpeas
1 cup refried beans
1/2 cup chickpea flour
1 tablespoon garam masala
A pinch of salt and pepper
1 green chili, seeds removed and minced
1 small onion, minced
1 cup grapeseed oil
Cilantro and Coconut Chutney, for serving, recipe follows
1 teaspoon ground coriander seeds
1 teaspoon ground cumin seeds
1 teaspoon ground fennel seeds
1/2 teaspoon ground cardamom seeds
2 cups fresh cilantro leaves, washed and roughly chopped
1/4 cup coconut milk
1/3 cup fresh coconut (or sweetened, shredded coconut)
1 teaspoon minced ginger
1 teaspoon sugar
Pinch of salt
1 small green chili, minced
1 clove garlic, minced
Juice of 1/2 lime

Steps:

Put the coriander, cumin and cardamom seeds into a mortar and pestle and coarsely grind them. Add to a medium bowl along with the chickpeas and mash with a fork. Add the refried beans, chickpea flour, garam masala, salt and pepper, chili and onions and mix well. Form the bean mixture into small patties. Heat the oil in a large skillet, and then begin adding the bean pakoras, frying them until they are golden and crispy on both sides, 3 to 5 minutes. Drain on a rack. Serve with Cilantro and Coconut Chutney.
Heat a skillet over medium-low heat and toast the coriander, cumin, fennel and cardamom seeds until very aromatic, about 1 minute. Put into a blender along with the cilantro, coconut milk, fresh coconut, ginger, sugar, salt, chili, garlic, and lime juice, and pulse until smooth and well blended.