Coconut Coriander Chutney
Recipe GLPR32252c193b5f68
A vibrant, herbaceous South Indian chutney made with fresh cilantro, tender coconut, and green chillies, finished with a warm tempering of mustard seeds and urad dal. This versatile condiment complements idli, dosa, vada, and many other Indian breakfast and snack items with its bright, aromatic flavor.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 cup Fresh cilantro (coriander leaves and tender stems), washed and loosely packed
1 cup Fresh or frozen coconut, shredded
2 Green chillies, roughly chopped
½ inch piece Ginger, peeled
¼ cup Roasted chana dal (split chickpeas)
4 Curry leaves
2 teaspoons Lemon juice
Salt, to taste
¼ teaspoon Sugar
2 teaspoons Coconut oil or neutral oil, divided
½ teaspoon Mustard seeds
½ teaspoon Urad dal (split black gram, skinless)
pinch Asafoetida (hing), a pinch
Directions
Wash the cilantro well and pat dry. Combine the cilantro, shredded coconut, green chillies, peeled ginger, roasted chana dal, lemon juice, sugar, and salt in a blender. Blend until the mixture reaches a smooth, spreadable paste consistency. Transfer the paste to a serving bowl.
Heat 2 teaspoons of oil in a small tempering pan over medium heat. Once the oil is hot, add the mustard seeds and let them crackle and pop, about 1 minute.
Add the urad dal to the hot oil and stir continuously until it turns golden brown, about 1-2 minutes.
Remove the pan from heat immediately. Add the pinch of asafoetida and curry leaves to the hot oil mixture and stir well.
Pour the warm oil tempering and all its contents over the chutney paste in the bowl. Mix thoroughly to combine the flavors evenly throughout.
Serve the chutney immediately while still warm alongside idli, dosa, vada, or your preferred Indian breakfast items.
