Green Coriander Coconut Chutney Recipe
We all love South Indian dishes and the different varieties of chutneys served with these dishes are interesting. I remember my visit to “Chutneys” in Hyderabad and Waao ! they serve five-six variations of chutney to relish with the South Indian dishes. This Green Coriander Coconut Chutney Recipe was tried first time due to unavailability of few ingredients at home. Earlier I used to make only the traditional coconut chutney with idli or dosa which is also served in almost all the restaurants or anna’s stall but now depending upon time and availability of ingredients I love to give it some twist like adding tomatoes and onions. The tomato onion coconut chutney recipe is already on the blog, click the link for the recipe.
This time I made Green Coriander Coconut chutney. It’s very simple to make and can be prepared quickly. You can serve it with appam, dosa, Uttapam or idllies. To make this green coriander chutney all you need is fresh coriander leaves, coconut, green chilies, curd and garlic pod which is optional. You can add tempering or you can skip it if you want to keep it oil free as I have skipped it.
I have also shared the recipe of tomato-onion coconut chutney, Rawa idli and spicy sambhar on the blog. I am a big dosa fan and if you follow me on Instagram @savorytales you will definitely be knowing this. If you give it a try, do share your feedback and comment about this recipe.
Few recipes you might be interested in:
Green Coriander Coconut Chutney
Ingredients
- 1 cup Fresh Coconut or you can use frozen also
- 1 cup Chopped green Coriander Leaves
- 2 tsp roasted channa dal
- 1-2 tsp curd or you can use 1 tsp lime juice
- 2 chopped green chilies
- 1 garlic pod optional
- Salt to taste
- 1 tsp Mustard Seeds
- 4-5 curry leaves
- a pinch asafoetida/ Hing
- 2 tsp oil
Instructions
- Add coconut, coriander leaves, green chillies, roasted channa dal, salt, curd, in a blender and make a smooth paste.
- If you don't have curd you can use 1 tsp lemon juice
- Add a lilltle water if the paste is very dry.
- Take out in a bowl, taste and adjust the salt
- For Tempering: Heat oil in a pan and add mustard seeds when they start cracking or poping, add hing and curry leaves and after half a minute turn off the flame.
- Add this tadka to your chutney
- Its ready. Serve it with idli, appam, dosa or any other dish.