Serves 4
15 min
Coconut Coriander Chutney
Recipe GLPRc522bda5913b2b
A vibrant, herbaceous South Indian condiment that pairs perfectly with idli, dosa, and vada. Freshly ground coconut and cilantro are blended into a smooth paste and finished with a crispy tempering of mustard seeds and roasted dal. This chutney is gluten-free, dairy-free, and vegan, making it suitable for many dietary preferences.
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Ingredients
1 cup Fresh or frozen coconut
1 cup Fresh cilantro leaves and stems, loosely packed, washed
2 Green chillies, roughly chopped
½ inch piece Ginger, peeled
¼ cup Roasted chana dal
4½ Curry leaves
2 teaspoons Lemon juice
to taste Salt
¼ teaspoon Sugar
2 teaspoons Coconut oil
½ teaspoon Mustard seeds
½ teaspoon Urad dal, skinless
a pinch Asafoetida
Directions
Add the coconut, cilantro, green chillies, ginger, roasted chana dal, curry leaves, lemon juice, salt, and sugar to a blender. Blend until you achieve a smooth, paste-like consistency. Transfer the ground chutney to a serving bowl and set aside.
Heat the coconut oil in a small tempering pan over medium heat. Once the oil is hot and shimmering, add the mustard seeds and allow them to pop and crackle.
Add the urad dal to the pan and stir continuously until it turns golden brown, about 1-2 minutes. Remove the pan from heat immediately and add a pinch of asafoetida, stirring quickly to combine.
Pour the entire warm tempering mixture, including the oil and seeds, over the ground chutney in the bowl.
Stir thoroughly to mix the tempering with the chutney until well combined. Taste and adjust salt or lemon juice as needed. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
