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Coriander Coconut Chutney

June 2, 2020 by maria 2 Comments

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??

Coriander Coconut Chutney

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.

Coriander Coconut 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

Coriander coconut chutney recipe and printable version below:

Coriander Coconut Chutney, Green Coriander Coconut Chutney
 
Save Print
Prep time
5 mins
Cook time
5 mins
Total time
10 mins
 
Easy coriander coconut chutney.
Author: Maria@flavorsofmumbai.com
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.
3.3.3070


Filed Under: Breakfast, Budget, Kid, vegan, Vegeterian Tagged With: Bachelor Recipes, Snacks, Vegan Dishes, Vegetarian Dishes

Comments

  1. Kim | Mom, Can I Have That? says

    May 31, 2015 at 11:15 am

    I saw the lovely photo for this dish on FoodGawker and had to pop over. What Indian food I have had, I have loved, and I think this recipe would not disappoint. Thank you for such a nice recipe. I can’t wait to try it.

    Reply
    • maria says

      June 1, 2015 at 1:22 pm

      Surely Kim do give a try and thankyou for your honest words 🙂

      Reply

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