Best 2 Coconut And Green Chile Chutney Recipes

Are you looking for a spicy and flavorful chutney to elevate your culinary creations? If so, look no further than coconut and green chile chutney! This tangy condiment blends the vibrant heat of green chiles with the creamy richness of coconut, resulting in a burst of flavors that will tantalize your taste buds. Whether you use it as a marinade, a dipping sauce, or a topping, coconut and green chile chutney is sure to add a touch of magic to any dish.

Here are our top 2 tried and tested recipes!

GREEN CHILE CHUTNEY

Green Chile Chutney image

In her cookbook, "Chaat" (Clarkson Potter, 2020), the chef Maneet Chauhan refers to this bright, spicy chutney as a "workhorse staple in the Indian pantry." She uses it primarily in chaat, but also drizzles it on top of roasted vegetables, dollops it onto soups and spoons it over scrambled eggs. This chutney "makes virtually any Indian recipe taste better," she said, with its harmony of lively, complex flavors, such as chaat masala and asafetida. Like a lot of chutneys, it also includes toasted dal, which brings nuttiness and a little texture. -Priya Krishna

Provided by Maneet Chauhan

Categories condiments, dips and spreads

Time 10m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons chana dal
1 cup tightly packed fresh cilantro leaves
1/2 cup tightly packed fresh mint leaves
1 (3-inch) knob fresh ginger, peeled with a spoon and coarsely chopped
3 garlic cloves
3 serrano chiles, halved and seeded
1 tablespoon fresh lemon juice, plus more to taste
1 teaspoon chaat masala
1/2 teaspoon roasted ground cumin
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt, plus more to taste
Pinch of hing (asafetida)

Steps:

Heat a small cast-iron skillet over high until nearly smoking. Add the dal and toast, swirling the pan the entire time, until it takes on a light golden-brown color, 2 to 3 minutes. Immediately transfer the dal to a bowl or plate to prevent it from overtoasting.
In a food processor, combine the toasted dal and the rest of the ingredients and blend until quite smooth. (It will still be a little chunky.) Blend in water, 1 tablespoon at a time, to achieve a thick consistency that holds together on a spoon and is not runny. Season with additional salt and lemon juice to taste.
This chutney will keep refrigerated in a covered container for up to 1 week. After that, the vivid green color will begin to lose its vibrancy, though the chutney will still taste delicious for a full 2 weeks.

PANKO SCALLOPS WITH GREEN CHILE CHUTNEY

Panko Scallops with Green Chile Chutney image

Categories Milk/Cream Blender Dairy Egg Pepper Shellfish Appetizer Bake Sauté Coconut Scallop Winter Jalapeño Gourmet

Yield Makes 60 hors d'oeuvres

Number Of Ingredients 14

Ingredients

For chutney:
2 cups packed fresh cilantro, chopped
1/2 cup chopped scallion
1/4 cup sweetened flaked coconut
2 to 3 serrano or jalapeño chiles, chopped with seeds
3 tablespoons vegetable oil
1 1/2 tablespoons finely grated peeled fresh ginger
2 1/2 tablespoons fresh lime juice, or to taste
2 tablespoons water
60 small sea scallops (about 3 1/2 pounds)
2 large eggs
1/4 cup milk
3 cups panko (Japanese bread crumbs) or coarse dry bread crumbs
1 cup vegetable oil

Steps:

Make chutney:
Purée chutney ingredients in a blender, stirring occasionally to assist blending, and transfer to a bowl. Season chutney with salt and pepper and chill, covered, until ready to use.
Make scallops:
Remove muscle from side of scallops if still attached. Pat scallops dry and season with salt and pepper. Whisk together eggs and milk in a shallow bowl. Put panko in another shallow bowl. Dip scallops, 1 at a time, in egg mixture and then in panko, turning to coat, and transfer to a tray.
Preheat oven to 400°F.
Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook scallops, 12 at a time, until just cooked through and golden brown (adjust heat if necessary), about 1 1/2 minutes on each side. Put scallops as cooked in 1 layer on a rack set in a shallow baking pan. Between batches, carefully wipe skillet clean with paper towels and add more oil. Bake scallops in middle of oven until just heated through, about 3 minutes.
Serve scallops topped with chutney.

Tips:

Choose the right chilies: For a mild chutney, use poblano or Anaheim chilies. For a medium-spicy chutney, use serrano or jalapeño chilies. For a hot chutney, use habanero or Scotch bonnet chilies.
Toast the coconut: Toasting the coconut adds a nutty flavor to the chutney. You can toast the coconut in a pan over medium heat or in the oven at 350 degrees Fahrenheit for 10-15 minutes.
Use fresh ingredients: Fresh ingredients will give your chutney the best flavor. If you can't find fresh coconut, you can use unsweetened shredded coconut.
Adjust the sweetness and spiciness to your taste: You can add more or less sugar to the chutney depending on how sweet you like it. You can also add more or less chilies depending on how spicy you like it.
Store the chutney in a jar in the refrigerator for up to 2 weeks.

Conclusion:

Coconut and green chile chutney is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is perfect for serving with grilled chicken, fish, or tofu, or as a dipping sauce for samosas or pakoras. If you are looking for a new and exciting way to add flavor to your meals, give this chutney a try. You won't be disappointed!