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Coriander Coconut Chutney
15mServes 4chutneyquick
Coconut chutneys have many variations, and desiccated coriander coconut chutney is one of them. When idli, dosa, samosa, pakora, vada, chilla, or appam is served with this chutney, the taste is highly enhanced. It also makes a great sandwich spread.
Ingredients
- 1 cup fresh or dried, grated coconut
- 1/2 bowl roasted chickpea lentil
- 1/2 cup coriander (dhania) leaves
- 2 green chillies, chopped
- 1/2 cup water
- Juice of one lemon
- Salt as per taste
- For tempering: 1/2 teaspoon mustard seeds
- For tempering: 2 dried red chillies
- For tempering: 5-6 curry leaves
- For tempering: 1 teaspoon oil or ghee
Method
- 1
Cut fresh or dried coconut into small pieces. Remove the stem from the coriander and chop finely.
- 2
Put the coconut, roasted chickpea lentil, coriander leaves, green chillies, lemon juice, and salt in a mixer jar and grind finely into a paste. Transfer to a bowl.
- 3
Heat oil in a pan. When hot, add mustard seeds, curry leaves, and dry red chillies; roast for 20 seconds.
- 4
Pour this tempering over the chutney.
