Best 2 Green Apple And Coconut Chutney Recipes

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If you're looking for a unique and flavorful chutney to add a zing to your meals, consider the green apple and coconut chutney. This delectable condiment combines the tartness of green apples with the creaminess of coconut, resulting in a delightful explosion of flavors that is sure to tantalize your taste buds. Whether you're serving it as an accompaniment to your favorite dishes or using it as a marinade, this chutney is sure to leave a lasting impression.

Let's cook with our recipes!

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.

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

Tips for Making Green Apple and Coconut Chutney:

  • Choose firm, tart green apples for the best flavor and texture.
  • Use fresh coconut for the best flavor and texture. If using dried coconut, be sure to soak it in water for at least 30 minutes before using.
  • Adjust the amount of chili peppers to your desired level of spiciness.
  • Be sure to taste the chutney and adjust the seasonings as needed.
  • Serve the chutney immediately or store it in the refrigerator for up to 2 weeks.

Conclusion:

Green apple and coconut chutney is a delicious and versatile condiment that can be enjoyed with a variety of dishes, including dosas, idlis, and curries. It is also a good source of vitamins and minerals, making it a healthy addition to your diet. With its unique flavor and texture, green apple and coconut chutney is sure to become a favorite in your home.

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