Back to Green Coconut Chutney
Green Coconut Chutney
The simple but aromatic tempering of mustard seeds and curry leaves compliments the mild spicy taste of coriander, coconut and chillies. Also roasted chana dal provides it a nice texture and taste making this green coconut chutney like no other.
Preparation Time: 5 minutes
Cooking Time: 2 minutes
Serves: 6 servings
For Chutney
1/2 cup grated Fresh Coconut
1/4 inch Ginger
2 Garlic Cloves
2 Green Chillies, chopped
1/2 cup chopped Coriander Leaves
1 tablespoon Roasted Chana Dal (daliya) or Roasted Peanuts
1½ teaspoon Lemon Juice
4 tablespoons (1/4 cup) Water
For Tempering
1/4 teaspoon Mustard Seeds
4-5 Curry Leaves
2 teaspoons Oil
  1. Take grated coconut, ginger, garlic, green chillies, roasted peanuts and salt in a small chutney jar of a food processor or grinder.
  2. Grind them together until medium coarse texture.
  3. Add coriander leaves, lemon juice and 4 tablespoons water.
  4. Grind again and make a smooth paste. Add more water if required to get the desired consistency and mix well. Transfer it to serving bowl.
  5. Heat oil in a small pan. Add mustard seeds, when they begin to crackle, add curry leaves and sauté for few seconds.
  6. Take pan off from stove/cook-top and immediately pour tempering over chutney and mix well. Green coconut coriander chutney is ready; serve it as an accompaniment.
Tips and Variations:
  • Use coriander leaves with stems for a nice texture and taste. However, make sure that stems are cleaned properly and do not have any dirt on them.
  • This nariyal ki chutney tastes awesome even without tempering too.
Taste: Mild Spicy
Serving Ideas: Serve coriander coconut chutney with steamed rice and sambhar or with rava idli and paper dosa.

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