Coconut Relish Recipes

CHUNKY COCONUT, TOMATO, CUCUMBER AND LIME RELISH

Chunky Coconut, Tomato, Cucumber and Lime Relish image

This is a really nice fresh salad/relish and is very simple to make. It goes especially well with Fragrant Green Chicken Curry.

Provided by Jamie Oliver

Categories appetizer

Time 12m

Yield 4 servings

Number Of Ingredients 8

Ingredients

16 cherry tomatoes, quartered or roughly chopped
1/2 fresh coconut, grated or shaved
1 small handful of basil, or coriander, roughly chopped
6 inches cucumber, skinned, seeds removed and roughly chopped
1 thinly sliced red chili (optional)
1 tablespoon olive oil
Salt and freshly ground black pepper
1 or 2 limes, juiced

Steps:

Put the tomatoes, coconut, basil, cucumbers and chili, if using, into a bowl and toss. Just before serving, toss in the olive oil, salt, pepper and lime juice to taste.

CRANBERRY-COCONUT RELISH

Cranberry-Coconut Relish image

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 pound cranberries, thawed if frozen
2/3 cup coconut sugar
Kosher salt
1/3 cup unsweetened shredded coconut
1/2 to 1 red Fresno chile pepper, finely chopped (seeded for less heat)
2 tablespoons finely chopped fresh mint
Grated zest and juice of 1/2 lime

Steps:

Pulse the cranberries, sugar and a pinch of salt in a food processor until finely chopped.
Transfer to a bowl and stir in the coconut, chile, mint and lime zest and juice. Cover and refrigerate until chilled, at least 2 hours.

POL SAMBOL (COCONUT RELISH)

Pol Sambol (Coconut Relish) image

Learn to make Pol Sambol, a Sri Lankan coconut relish, with this recipe from Sri Lanka: The Cookbook.

Provided by Prakash K. Sivanathan and Niranjala M. Ellawala

Yield Serves 4

Number Of Ingredients 11

Ingredients

1 small onion, roughly chopped
1 garlic clove, halved
1 medium tomato, cut into quarters
5 black peppercorns
1 green chilli, deseeded
¾ tsp chilli powder
5 fresh curry leaves
200g (7oz / 2 ½ cups) freshly grated or desiccated (shredded) coconut
1 tsp Maldive fish, crushed (optional)
juice of ½ lime
salt

Steps:

Place the onion, garlic, tomato, black peppercorns, green chilli, chilli powder and curry leaves in a food processor and blitz until you have a fine paste.
Place the paste in a medium bowl and add the coconut, Maldive fish (if using) and mix well by hand. Then add the lime juice and salt to taste, mixing well. A few crushed curry leaves can be used as a garnish. Pictured left.

PINEAPPLE COCONUT RELISH

Pineapple Coconut Relish image

Make and share this Pineapple Coconut Relish recipe from Food.com.

Provided by Shirl J 831

Categories Pineapple

Time 4h5m

Yield 5 1/2 cups

Number Of Ingredients 8

Ingredients

1 (20 ounce) can pineapple chunks in juice, drained and chopped
1 (7 ounce) can flaked coconut
1 large red bell pepper, chopped
1/4 cup minced purple onion
2 jalapeno peppers, seeded and minced
3 tablespoons rice wine vinegar
1 teaspoon salt
1 1/4 teaspoons chili powder

Steps:

Combine all ingredients. Cover and chill at least 4 hours Serve with pork, chicken or fish.

Nutrition Facts : Calories 247.1, Fat 11.9, SaturatedFat 10.3, Sodium 523, Carbohydrate 36.5, Fiber 3.4, Sugar 32.3, Protein 2.1

ROASTED CAULIFLOWER WITH COCONUT-TURMERIC RELISH

Roasted Cauliflower with Coconut-Turmeric Relish image

The key to developing crispy browned surfaces on roasted cauliflower is baking in a superhot oven on the lowest rack so the baking sheet is close to the heat radiating off the bottom of the oven.

Provided by Claire Saffitz

Categories Bon Appétit Side Cauliflower Roast Vegetarian Vegan Wheat/Gluten-Free Ginger Coconut Raisin

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 medium head of cauliflower, cut into 1"-2" florets
5 Tbsp. extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
Coconut-Turmeric Relish (for serving; optional)

Steps:

Place oven rack in lowest position and preheat to 450°F. Toss cauliflower and oil on a large rimmed baking sheet; season with salt and pepper. Arrange cauliflower so a flat side is facing down and roast until dark brown and crisp on bottom, 15-20 minutes. Remove from oven and turn pieces over. Roast until second side is dark brown and crisp, 10-15 minutes. Let cool slightly.
Transfer warm cauliflower to a platter. If using, spoon relish over top and season with more salt and pepper.

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