Best 14 Coconut Chutney Recipes

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Coconut chutney is a classic condiment in South Indian cuisine, known for its vibrant flavor and versatility. Made with freshly grated coconut, tempered with aromatic spices, and seasoned with zesty ingredients, coconut chutney adds a burst of tropical flavors to any dish. Whether you prefer it mild or spicy, thick or thin, there's a coconut chutney recipe that suits your taste. With its ability to elevate both savory and sweet dishes, coconut chutney is a staple in many Indian kitchens and is gaining popularity worldwide.

Here are our top 14 tried and tested recipes!

BAKED COCONUT CHICKEN TENDERS WITH MANGO CHUTNEY DIPPING SAUCE



Baked Coconut Chicken Tenders with Mango Chutney Dipping Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

Olive oil cooking spray, for the rack and tenders
1/2 cup coconut flour
4 large eggs
1/4 cup coconut milk or 2 percent milk
Kosher salt and freshly ground black pepper
1 1/2 cups whole-wheat panko breadcrumbs
1 cup unsweetened shredded coconut
2 pounds chicken tenders
1 cup store-bought mango chutney
1/4 cup Greek yogurt
1 jalapeno, seeded and finely diced

Steps:

  • For the chicken tenders: Preheat the oven to 400 degrees F. Add a wire rack to a baking sheet and spray with cooking spray.
  • In 3 separate shallow bowls, create a 3-step breading process. In the first bowl, add the coconut flour. In the second bowl, whisk the eggs, milk and a pinch of salt to combine. In the last bowl, add the panko, coconut, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine.
  • Pat the chicken dry and add it to the coconut flour, shaking off any excess. Then dip it in the egg mixture, making sure to coat the chicken entirely. Last, lay the chicken in the panko mixture, turn it over and press into the breading to coat evenly. Place on the prepared rack on the baking sheet and spray with cooking spray. Bake until golden brown, 18 to 20 minutes. If the chicken is light in color, place under the broiler for the last 2 minutes of cooking time.
  • For the dipping sauce: Stir together the chutney, yogurt and jalapeno in a medium bowl.
  • Serve the chicken with the dipping sauce.

CHICKEN CURRY WITH GREEN APPLE AND COCONUT CHUTNEY



Chicken Curry with Green Apple and Coconut Chutney image

Categories     Chicken     Poultry     Rice     Bake     Sauté     Apple     Coconut     Curry     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 30

Chutney
1 fresh coconut
1 teaspoon cumin
1 pound Granny Smith apples
2 tablespoons fresh lemon juice
1/2 large bunch cilantro, stemmed
2 serrano or jalapeño chilies, seeded, stemmed, halved
2 garlic cloves, each cut in half
3/4 teaspoon salt
Chicken Curry
9 large garlic cloves
2 serrano or jalapeño chilies, seeded, stemmed, halved
1 3-inch-long piece fresh ginger, peeled, coarsely chopped
1/4 cup vegetable oil
3 medium onions, finely chopped
5 tablespoons plus 1 cup water
1 4-inch-long cinnamon stick, broken in half
5 whole cardamom pods, cracked
1 teaspoon whole cloves
1/2 teaspoon whole black peppercorns
3 small bay leaves
3 tablespoons ground coriander
2 tablespoons ground cumin
1 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1 pound tomatoes, minced
1 1/2 teaspoons salt
2 3-pound chickens, each cut into 8 pieces, skinned
3 cups white rice, cooked
1/4 cup chopped fresh cilantro

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.

COCONUT-CILANTRO CHUTNEY



Coconut-Cilantro Chutney image

This condiment, bright in color and flavor, takes just minutes to make. It combines sweet coconut, peppery cilantro, and a bit of chile heat to create a chutney worthy of pairing with our Shrimp Masala.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 5

3/4 cup shredded unsweetened coconut
3/4 cup fresh cilantro
1 small seeded fresh green chile (such as serrano)
1/2 cup light coconut milk or water
1/2 lime

Steps:

  • Pulse coconut, cilantro, chile, and coconut milk or water in a food processor to desired consistency. Squeeze lime over chutney.

COCONUT CHUTNEY



Coconut Chutney image

Indian coconut chutney to be served with dosa and idli (steamed rice and lentil cakes).

Provided by CARTHA

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 25m

Yield 8

Number Of Ingredients 6

½ fresh whole coconut, drained and grated
½ cup plain yogurt
1 tablespoon vegetable oil
3 fresh red chili peppers, chopped
½ teaspoon mustard seed
¼ teaspoon cumin seeds

Steps:

  • Place the coconut and yogurt in a blender or food processor. Process to a paste-like consistency. Transfer to a medium bowl.
  • Heat the oil in a medium saucepan over medium heat. Stir in chili peppers, mustard seed, and cumin seeds. Cook until mustard seeds start to pop. Spoon over the coconut mixture. Cover, and refrigerate until serving.

Nutrition Facts : Calories 120.6 calories, Carbohydrate 6.5 g, Cholesterol 0.9 mg, Fat 10.4 g, Fiber 2.5 g, Protein 2 g, SaturatedFat 7.8 g, Sodium 17.3 mg, Sugar 3.5 g

GREEN APPLE AND COCONUT CHUTNEY



Green Apple and Coconut Chutney image

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

1 Granny Smith apple, cored
1 cup Greek yogurt
½ cup grated raw coconut
2 tablespoons chopped onion
1 green chile pepper
1 teaspoon lemon juice, or to taste
⅛ teaspoon fresh ginger, or more to taste
1 tablespoon vegetable oil
1 teaspoon mustard seed
1 teaspoon sliced onion
1 curry leaf
salt to taste

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

STEAMED WILD STRIPED BASS WITH COCONUT RICE AND APPLE-BANANA CHUTNEY



Steamed Wild Striped Bass With Coconut Rice and Apple-Banana Chutney image

Provided by Amanda Hesser

Categories     dinner, project, main course

Time 1h30m

Yield Serves 4

Number Of Ingredients 19

4 6-ounce pieces wild striped bass
5 tablespoons olive oil
Kosher salt and pepper
4 cloves garlic, thinly sliced
4 pinches ground cinnamon
4 pinches ground cloves
2 cups basmati rice
4 cups rice milk
2 tablespoons coconut cream (or coconut milk)
3 tablespoons shredded unsweetened coconut
2 bay leaves
1/4 serrano chili, seeded and minced, more if desired
2 tablespoons thinly sliced chives
2 tablespoons butter
1 small onion, finely chopped
1 teaspoon curry powder
1/2 teaspoon turmeric
2 cups diced (1/4 -inch) tart apple
1/2 banana, diced (1/4 -inch)

Steps:

  • Cut 4 to 6 shallow slits into the skin side of each fish fillet. Place 4 large squares of plastic wrap on a flat surface and sprinkle the center of each with 1/2 tablespoon of olive oil. Lay a piece of fish, skin-side up, on each square. Top each with another 1/2 tablespoon oil. Season with salt and pepper. Divide the garlic among the fish, pressing into the slits. Sprinkle each piece with a pinch of cinnamon and cloves. Loosely wrap the fish in the plastic and refrigerate.
  • In a large pan with a lid, combine the rice, rice milk, coconut cream, shredded coconut, bay leaves, chili and 2 teaspoons coarse kosher salt (or 1 teaspoon regular salt). Let sit for 30 minutes, then cover the pan, bring to a boil, reduce the heat to low and simmer for 17 minutes. Turn off the heat and let sit for 5 to 10 minutes. Stir in the chives.
  • Meanwhile, to make the chutney, add the remaining 1 tablespoon olive oil and the butter to a sauté pan. Place over medium heat and, when hot, add the onion, curry powder and turmeric. Cook, stirring, until the onion is translucent, 5 minutes. Season with salt and pepper. Add the apple and banana and cook 2 minutes longer, until the apple is soft around the edges but still crisp. Transfer the chutney to a serving bowl.
  • Fill a saucepan large enough to hold a steamer basket with 1 inch of water. Bring to a simmer. Place the wrapped fish in the basket. Lower the basket into the pan and cover. Steam the fish for 5 minutes, turn the pieces and steam until just cooked through, about 5 minutes more.
  • To serve, remove the plastic from the fish. Spread the rice on a large platter, top with the fish and its cooking juices and serve with the chutney on the side.

Nutrition Facts : @context http, Calories 932, UnsaturatedFat 21 grams, Carbohydrate 113 grams, Fat 35 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 12 grams, Sodium 1471 milligrams, Sugar 21 grams, TransFat 0 grams

MASALA DOSA WITH COCONUT CHUTNEY (SOUTH INDIAN SAVORY CREPES WITH FILLING)



Masala Dosa with Coconut Chutney (South Indian Savory Crepes with filling) image

Posted in response to a request. From "The Vegetarian Menu Book" by Vasantha Moorthy. Note: Prep. time includes overnight fermenting time.

Provided by Anu_N

Categories     Breakfast

Time P1DT4h30m

Yield 6 serving(s)

Number Of Ingredients 28

2 cups parboiled rice
1 cup uncooked rice
1 cup split Urad Dal (split black gram)
1/2 teaspoon fenugreek seeds
salt
oil (for frying)
ghee or clarified butter (while setting up the final product -- the masala dosa)
3 tablespoons oil
1/2 teaspoon mustard seeds
1 teaspoon gram dal
1 teaspoon black gram dal
2 medium onions, finely chopped
4 green chilies, finely chopped
1 inch ginger, finely chopped
2 sprigs curry leaves, finely chopped
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 1/8 lbs potatoes, boiled,peeled,chopped
salt
coriander leaves, finely chopped (use about one handful)
1 lemon, juice of (optional)
2 teaspoons oil
1 pinch asafoetida powder
3 dried red chilies
1 1/2 tablespoons split Urad Dal (split black gram)
1/2 coconut, grated
salt
tamarind pulp (use a lemon-sized ball)

Steps:

  • For the dosa: Soak the parboiled and uncooked rice together in water.
  • Separately, soak the dal and fenugreek seeds together in water.
  • After 3-4 hours, drain and reserve the water and grind both separately in a blender to a fine paste, adding some the reserved water as needed (if the grinder/blender seizes up) until the mixture is of batter consistency.
  • Add the salt, some water if necessary, and mix both together thoroughly; keep overnight to ferment.
  • The next day, check the batter; if too thick, add some water and mix so that it is of a pouring consistency.
  • Heat a skillet and grease with some oil.
  • Pour a ladleful of batter and spread as quickly as possible into a thin circle.
  • Pour a little oil (about 1/2 teaspoon) all around the crepe and on the centre as well.
  • Cook until the dosa is done, then turn over and cook the other side until crisp.
  • Set the dosas aside.
  • Note: If parboiled rice is not available, soak 2 1/4 cups of uncooked rice.
  • For the potato curry: Heat the 3 tablespoons of oil.
  • Season with the mustard and gram dals.
  • When done, add the chopped onions, green chilies, ginger, curry leaves, chili powder, and turmeric powder.
  • When the onions are browned, add the potatoes and salt, and mix thoroughly.
  • Add the coriander leaves and lemon juice, if desired, and mix well.
  • For the chutney: Heat the oil, add the asafoetida, red chilies, and then the dal.
  • Fry until the dal turns brownish.
  • Remove from flame.
  • Grind this mixture with the grated coconut, salt and tamarind to a slightly rough paste.
  • Add a little water to make the chutney of a spreadable consistency.
  • To make the masala dosas (the final product!): When required, reverse the prepared dosa and place on a skillet.
  • Spread approximately 1 tablespoon of chutney evenly all over the dosa.
  • Carefully place 2 tablespoons of potato curry in the centre, fold the the left a third over the centre, and then the right side over the left (or, just fold it any way you like!).
  • Sprinkle a little ghee or butter.
  • Roast for a minute or two.
  • Remove from flame and serve immediately.
  • Alternatively, stuff the dosa with the potato curry only, and serve the chutney as a dip.

LEMON RICE WITH COCONUT CHUTNEY



lemon rice with coconut chutney image

This is an old recipe from southern India and has been in my family for generations. It is light yet filling and very easy to prepare.

Provided by usha rao

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups long grain rice (basmati or other)
3 tablespoons cooking oil (I prefer sunflower)
1/2 cup roasted peanuts (optional)
1/2 teaspoon mustard seeds
1 pinch cayenne powder
1 pinch turmeric powder (available at Indian groceries)
1 medium coconut (just the scrapings)
2 fresh hot green peppers (depending on how spicy)
1 piece fresh ginger
2 teaspoons cooking oil
1 teaspoon mustard seeds

Steps:

  • Lemon Rice: Cook the rice with required amount of salt and cool.
  • The grains should be separate.
  • In a wok heat the oil.
  • When hot, put in the mustard seeds and lower the heat.
  • When the seeds splutter, put in the roasted, peanuts, the turmeric powder and cayenne pepper powder.
  • Take off the heat.
  • Add the cooled rice.
  • When cool, add the juice of two lemons.
  • Adjust the amount of lemon juice depending upon the size of lemons and the sourness required and stir carefully so as not to break the rice grains.
  • Serve with coconut chutney, mint chutney, tomato ketchup and potato crisps.
  • Coconut Chutney: Grind all ingredients together with a enough water to form a paste.
  • In a small wok, heat 2 tsps of cooking oil, add 1 tsp of mustard seeds.
  • When the seeds splutter, take off heat and pour over coconut paste.
  • Add salt to taste.
  • Serve with the Lemon Rice.

COCONUT-LENTIL CHUTNEY



Coconut-Lentil Chutney image

This is a one really easy and incredibly tasty chutney. This is my mom's recipe and no one makes it better, honest :) Store the chutney in the refrigerator (for not longer than a day; after that it usually goes bad), unless using it immediately, since the coconut makes it very perishable.

Provided by Anu_N

Categories     Chutneys

Time 10m

Yield 2 cups of chutney, 2 serving(s)

Number Of Ingredients 8

1/2 large coconut, grated
2 tablespoons bengal gram dal (split dried chickpeas) or 2 tablespoons channa dal (dried chickpeas)
3 green chilies
3/4 cup water
1 teaspoon vegetable oil
1 teaspoon mustard seeds
1 teaspoon split Urad Dal (split black gram)
3 curry leaves

Steps:

  • In a small frying pan, take 1/2 tsp oil and fry the chickpeas till it turns slightly brown.
  • After it cools, grind it with grated coconut, green chillies and salt in a mixer.
  • Slowly add water while grinding.
  • The consistency of the mixture should be akin to that of ketchup.
  • Now, in the same frying pan, heat the remaining 1/2 tsp of oil, add the mustard seeds, split black gram and curry leaves.
  • When the mustard sputters, add this to the ground coconut mixture.
  • Serve this chutney with idlis or dosas.

QUICK 'N' EASY COCONUT CHUTNEY/DIP



Quick 'n' Easy Coconut Chutney/dip image

its simple easy and yummy if you dont go wrong anywhere(i know you wont)...and i know you all will like it too...goes well with idli sambhar

Provided by Nisha

Categories     Coconut

Time 15m

Yield 5 serving(s)

Number Of Ingredients 7

1 cup freshly grated coconut (no dried one please)
4 green chilies (use red chilli powder if you want the color)
1/4 medium onion
2 teaspoons oil
1 teaspoon mustard seeds
4 curry leaves
salt

Steps:

  • grind together the coconut, chillies and the onion to form a very smooth paste.
  • heta oil in a wok, crackle the mustard seeds and add the curry leaves, pour in the coconut paste mixed with salt.
  • add water to adjust the consistency as per your desire.
  • remove from fire"DO NOT BOIL OR OVER HEAT"-- serve.
  • Done!

SPICY COCONUT MINT CHUTNEY



Spicy Coconut Mint Chutney image

Categories     Condiment/Spread     Lemon     Coconut     Mint     Jalapeño     Gourmet

Yield Makes about 1 1/4 cups

Number Of Ingredients 8

1 serrano or 2 jalapeño chilies, seeded and chopped coarse (wear rubber gloves)
2/3 cup sweetened flaked coconut
1 teaspoon salt, or to taste
2 teaspoons freshly grated lemon zest
3 tablespoons fresh lemon juice, or to taste
2 cups packed fresh mint leaves
2 tablespoons water
1/2 cup plain yogurt

Steps:

  • In a food processor blend the chilies, the coconut, the salt, the zest, the lemon juice, the mint, the water, and the yogurt until the mixture is ground fine. The chutney keeps, covered and chilled, for 2 days. Serve the chutney with grilled or broiled chicken or fish.

COCONUT CHUTNEY



Coconut Chutney image

This rather spicy South Indian chutney is often paired with potato-filled dosas, but may be served with any number of dishes. It's important to use only fresh or frozen grated coconut, not the desiccated (or dried) kind, nor the sweetened. It tastes best the day it is made.

Provided by David Tanis

Categories     easy, quick, condiments

Time 15m

Yield 2 cups

Number Of Ingredients 9

1 cup plain yogurt
2 tablespoons vegetable oil
3/4 teaspoon mustard seeds
1 tablespoon sesame seeds
1/2 teaspoon asafetida
3 or 4 small green chiles, finely chopped
1 teaspoon grated ginger
1 1/2 cups grated coconut, fresh or frozen
1/2 teaspoon salt

Steps:

  • Put yogurt in a mixing bowl. Set a small skillet over medium heat and add vegetable oil. Add mustard seeds and wait until they pop, about 1 minute, then stir in sesame seeds, asafetida, chiles and ginger. Cook until mixture sizzles, 1 minute more, then turn off heat.
  • Add coconut and salt. Stir to combine ingredients, then add contents of skillet to yogurt and mix well. Thin with up to 1/2 cup water if necessary. Check seasoning and transfer chutney to a serving bowl. Cover and refrigerate if desired, but bring to room temperature before serving.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 16 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 220 milligrams, Sugar 5 grams, TransFat 0 grams

COCONUT CHUTNEY (THéNGA CHUTNEY)



Coconut Chutney (Thénga Chutney) image

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

1 medium coconut
3/4 cup water
1 tablespoon chopped fresh cilantro
1 teaspoon chopped dried tamarind pulp or 1/4 teaspoon tamarind concentrate paste
1/2 teaspoon salt
2 to 3 fresh Thai, serrano or cayenne chiles
1 tablespoon vegetable oil
1/2 teaspoon black or yellow mustard seed
1 tablespoon dried split and hulled black lentils (urad dal) or yellow split peas (chana dal), sorted

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

COCONUT CHUTNEY SHRIMP



Coconut Chutney Shrimp image

Number Of Ingredients 13

1/2 cup Hazram's Coconut-Tamarind Chutney with Mint
1 tablespoon Tamarind Paste
1/4 cup Coconut Milk (or store-bought)
2 tablespoons vegetable oil
1 stick cinnamon (1-inch)
4 black cardamom pods, crushed lightly to break the skin
1 medium onion, finely chopped
1 large tomato, finely chopped
1 tablespoon ground coriander
1/2 cup nonfat plain yogurt, whisked until smooth
1 to 1 1/2 cup water
16 to 20 fresh jumbo shrimp (11 to 15 per pound), shelled and deveined, with tails intact
1/4 cup finely chopped fresh cilantro

Steps:

  • 1. Prepare the coconut chutney, tamarind paste, and coconut milk. Then heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the cinnamon and cardamom pods, stirring, until fragrant, 1 minute. Add the onion and cook, stirring again, until lightly browned, about 5 minutes.2. Add the coconut chutney, tomato, and tamarind paste and stir until fragrant, about 5 minutes. Add the coriander, stir 1 minute, then add the yogurt, a little at a time, stirring constantly to prevent it from curdling. Cook until most of the yogurt is absorbed into the sauce, about 5 minutes.3. Add the coconut milk and water, cover the pan, and simmer, about 2 minutes. Add the shrimp and cook until they are pink and opaque and the sauce is thick, about 7 minutes. Transfer to a serving dish, mix in the cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Recipes and Article Details

Total Time: 120 minutes

Servings: 8

Difficulty: Easy

Category: Condiments

Cuisine: Indian

Author: Menu of Recipes

5 Easy Chutney Recipes

  • Mint Chutney - A refreshing and tangy chutney made with fresh coriander, green chilies, and tamarind.
  • Coconut Chutney - A rich and creamy chutney made with coconut, green chilies, and coriander.
  • Tomato Chutney - A tangy and spicy chutney made with tomatoes, onions, and ginger.
  • Coriander Chutney - A simple chutney made with coriander, yogurt, and cumin powder.
  • Tamarind Chutney - A sweet and tangy chutney made with tamarind, jaggery, and spices.

Conclusion

These chut chutney is a versatile accompaniment that can be served with a variety of snacks and appetizers. They can be used as a spread for sandwiches or wraps, or as a marinade for grilled meats and fish. No matter how you choose to serve them, these chut chutney is sure to be a hit!

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