Coconut-coriander chutney is the best, easy and tasty accompaniment for South Indian dishes like idli, dosa, vada or uttapam.
The recipe I am sharing for this chutney is very quick and easy to make. Just grind few ingredients together and add tempering on top to enhance the flavor and you are done with delicious coconut-coriander chutney. 🙂
Recipe Type: Chutney/Dips
Prep Time: 10 mins
Cook Time: 5 mins
- 1 cup fresh/frozen coconut (Shredded or Small pieces)
- 1 cup roughly chopped coriander/cilantro leaves
- 2 green chilies roughly chopped
- 1/2 inch ginger piece
- 1/4 cup, roasted chana/gram
- Salt to taste
- Water as required
- 2 tsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal/split black gram skinless)
- Asafoetida/Heena-A pinch
- 4-5 Curry leaves
- 2-3 dry red chilies
- Take coconut, coriander, roasted chana, ginger, chili and salt in a blender with very little water. First add water in the blender then other ingredients to make grinding process easier.
- Grind all the ingredients to a smooth paste.
- Remove chutney in a bowl.
- Now let’s make the tempering: Heat oil in a pan, once hot, add heeng & mustard seeds and let them pop. Then add urad dal and let it get golden brown in color. At the end add dry red chili, curry leaves and turn off the gas.
- Add tadka/tempering to the chutney immediately and mix well.
- Chutney is ready to serve. Enjoy with idli, dosa, vada or uttapam.
- You can use roasted chana dal instead of roasted chana.
- If using frozen coconut then defrost it before grinding.
- This chutney can be stored in an air tight container for 2-3 days in the refrigerator.