Coriander Coconut Chutney

Easy coriander coconut chutney recipe which goes well with dosas, idli, paniyarams and appams. This recipe credit goes to my mother, we all love are mother’s food don’t we??

The green chutney is made with few ingredients like coriander leaves, curry leaves, tamarind, ginger, chilies and coconut. Later tempering of mustard seed and curry leaves is given to the chutney. The taste is spicy, tangy and flavorful a must try chutney.

Usually make a lot of chutney but this one’s my favorite. We make and eat this quite often. If you don’t like curry leaves in chutney then it’s optional. Sssh big secret I sometimes make red chutney also similar way 😉

In India chutney have a very important role as a side dish or accompaniment. For chaats are always accompanied with spicy chutney and sweet red chutney, tandoori or fried stuff is accompanied with green spicy chutney. With dosas and idlis again various kind of chutney’s are served along.

Coriander coconut chutney recipe and printable version below:

Coriander Coconut Chutney, Green Coriander Coconut Chutney

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Easy coriander coconut chutney.

Author: [email protected]

Recipe type: Side, Vegan

RecipeCuisine: Indian, South Indian

Serves: 3-4

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

For Chutney:

• 150 gm fresh grated coconut
• 2 green chilies
• 7-8 curry leaves (optional)
• ¼th cup coriander leaves
• 1 tbsp seedless tamarind or tamarind pulp
• 1 tbsp grated ginger or ginger paste
• water as consistency required
• salt as per taste

For tempering:

• 1 tbsp oil
• 1-2 dry red chilies
• 5-6 curry leaves
• 1 tsp mustard seed
• a pinch of asofoetida

How to make the recipe?

1. Grind grated coconut and all the rest of ingredients for the chutney into a grinder. Add little water and grind until they all blend well.
2. Chutney could be of medium or thin consistency. We prefer medium consistency as it's easier to eat with dosas or idlis then. So make as per your taste and preference.
3. Remove and scrape the grounded mixture into a bowl or vessel.
4. Heat oil in a small tadka pan or vessel. Once oil is hot add mustard seed.
5. Once they crackle add hing, curry leaves and dry red chilies. Saute for 30-40 secs then pour the tempering into the chutney.
6. Mix nicely and serve your coriander coconut chutney with dosa or idli.

Notes

1. If you love spice then add more green chilies.

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