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.
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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