You must try this Green Coriander Coconut Chutney made with fresh cilantro leaves and tender grated coconut, and topped with an aromatic tempering of mustard seeds and curry leaves. This easy chutney takes 10 minutes to make and pairs well with idli, dosa, upma, and vadas.
Ingredients
For Chutney1 cup Coconut grated (fresh or frozen)
1 cup Cilantro also called coriander leaves
½ inch Ginger
1 Green Chili Pepper adjust to taste
2 tablespoon Roasted Chana Dal
½ teaspoon Salt adjust to taste
½ teaspoon Sugar optional
1 teaspoon Lime or Lemon juice or tamarind paste
½ cup Water plus more as needed
For Tadka1 tablespoon Ghee or Oil
1 teaspoon Mustard Seeds
1 teaspoon Split Skinned Black Gram Lentils
1 pinch Hing optional, skip for gluten-free
1-2 Dry Red Chili
6-8 leaves Kadi Patta
Method
- Grind together all ingredients mentioned above for chutney. Add more water in small quantities as needed to assist in grinding and to get the desired consistency. Remove and set aside in a bowl.
- Heat oil in a small pan and add mustard seeds. Once they splutter, add the urad dal.
- Once the dal turns golden, add the asoefotida, dry red chili and curry leaves. Cook for about a minute until the curry leaves turn crispy. Then turn off heat.
- Tadka is ready, pour it into the chutney immediately. Stir gently.
- Chutney is ready to be served with idli or dosa.