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.
| Ingredients: |
| 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 |
| Salt |
| For Tempering |
| 1/4 teaspoon Mustard Seeds |
| 4-5 Curry Leaves |
| 2 teaspoons Oil |
Directions:
- Take grated coconut, ginger, garlic, green chillies, roasted peanuts and salt in a small chutney jar of a food processor or grinder.
- Grind them together until medium coarse texture.
- Add coriander leaves, lemon juice and 4 tablespoons water.
- 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.
- Heat oil in a small pan. Add mustard seeds, when they begin to crackle, add curry leaves and sauté for few seconds.
- 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.