Coriander coconut chutney is a mildly spicy, tasty and flavourful side dish for idlis, dosas, upma or any south indian snacks. It is prepared with coriander leaves and coconut as the main ingredients. This chutney is a different variation of coconut chutney as adding coriander leaves gives a little freshness to the chutney. Adding roasted gram dal gives a nice texture and flavour to this chutney. Do try this chutney for a change from the routine and enjoy. Coriander coconut chutney stays good for 2-3 days if refrigerated.
Yield / Serves
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Coriander leaves â€“ 1 cup
Grated coconut â€“ 1 cup
Roasted chana dal â€“ 1 tablespoon
Green chillies â€“ 2
Lemon juice â€“ 1 teaspoon
Ginger or adrak â€“ 1 inch small piece
Salt as per taste
FOR SEASONING Cooking oil â€“ 1 tablespoon Mustard seeds â€“ 1/2 teaspoon Urad dal â€“ 1/2 teaspoon Curry leaves â€“ 1o A pinch of asafoetida or hing
Take a mixer jar and add all the ingredients â€“ coriander leaves, grated coconut, green chillies, ginger, roasted chana dal, lemon juice and salt. Grind to a smooth paste by adding little water.
Transfer the chutney to a mixing bowl.
Heat oil in a pan. Add mustard seeds and urad dal. Once the mustard seeds stops spluttering and urad dal gets light brown, add curry leaves and asafoetida and fry for few seconds. Pour this seasoning to the chutney and mix well.
Coriander coconut chutney is ready to be served. Serve this chutney along with idlis, dosas, vadas, upma or any south indian dishes/snacks.
NOTES/TIPS You can add sugar too if you prefer the chutney little sweet in taste. You can add little tamarind instead of lemon juice for making this chutney. Add onion and garlic for a nice flavour.
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