Coconut Coriander Chutney – The Main Dish Companion

The green chutney or Coconut Coriander chutney is prepared with few components such as curry leaves, coriander leaves, coconut, tamarind, chilies & ginger. Then tempering of curry leaves & mustard seed is involved for the chutney. The flavor of tangy & spicy makes it a must try chutney.

Normally I make several chutneys but this one is I like the most. I prepare & eat it often. If you don’t love curry leaves in chutney then it depends on choice. But I make the red chutney as well the same way.

In India, Chutney plays an integral part as a accompaniment or side dish. The chaats are always in company with sweet red chutney or spicy chutney, fried stuff or tandoori with green spicy chutney. With idlis & dosas several types of chutneys are distributed.

Ingredients for Coconut Coriander Chutney:

For Chutney:

  • fresh grated coconut-150 gm
  • green chilies-2
  • curry leaves (optional)-7-8
  • coriander leaves-¼ cup
  • seedless tamarind or tamarind pulp-1 tbsp
  • grated ginger or ginger paste-1 tbsp
  • water as consistency needed
  • salt as required

For tempering:

  • oil-1 tbsp
  • dry red chilies-1-2
  • curry leaves-5-6
  • mustard seed-1 tsp
  • Asafoetida-pinch

Preparing Coconut Coriander Chutney:

1) Grind grated coconut & all the other components for the chutney in a grinder. Pour slight water & grind till they all blend finely.

2) Chutney could be of medium or thin consistency. We like moderate continuity as it’s simpler to have with idli or dosas then. So prepare as per your taste & choice.

3) Detach & scrape the grounded mix into a vessel or bowl.

4) Heat oil in a tiny tadka vessel or pan. When oil is hot drop some seeds of mustard.

5) When they crackle include curry leaves, hing & dry red chilies. Saute for thirty to forty secs then pour the tempering in the chutney.

6) Combine properly & serve the coriander coconut chutney along with idli or dosa.

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