A refreshing and tasty coconut chutney with fresh coriander is a must try. It goes great with idli, dosa, upma, vadas and snacks. Addition of fresh lime juice give a nice tanginess to this chutney and lifts it up.
Coconut Chutney is our favorite to enjoy with Idli, Dosa, Uttapam and Paniyaram OR Vada.
It’s so easy to make and it’s no cook quickly make recipe. I always freeze coconut for my all purpose use.
Green Coriander Coconut Chutney Recipe is a refreshing and simple to make chutney. The addition of coriander leaves along with fresh coconut, green chillies makes this chutney super delicious.
There are many variations to this recipe. No onions and no garlic is used to make this green chutney.It makes for a delectable accompaniment to dishes such as samosas and pakoras, and can even be used as a sandwich spread or served with South Indian Breakfast like idli, dosa.
If you are bored with the regular coconut chutney then this Green Coriander and Coconut Chutney is a must try.
Chutneys are staple in Indian households. However they are all not the same.
Different parts of the country make different types of chutneys depending on the availability of ingredients in the region.
Coconut based chutneys (& dishes in general) are more popular in southern, western and also eastern parts of India.
As i Grew up in South Gujarat we use coconut in some food like Patra, Khandvi but not as much on daily basis. Whenever I plan to make Idli/ Dosa I always.
Serve Green Coriander Coconut Chutney with Vegetable Uttapam , Moong dal Dosa , Instant Sooji Paniyaram, or Idli and Dosa.
Cilantro Coconut Chutney
A refreshing and tasty coconut chutney with fresh coriander is a must try. It goes great with idli, dosa, upma, vadas and snacks. Addition of fresh lime juice give a nice tanginess to this chutney and lifts it up.
4
servings10
minutes5
minutes80
kcal15
minutesIngredients
1 1 -1/2 cups Fresh coconut , grated
1/2 cup 1/2 Coriander (Dhania) Leaves
2 2 Green Chillies , chopped
1/2 cup 1/2 Water , warm
Salt , to taste
1/2 cup 1/2 split bengal gram
1 tsp 1 sugar
For the tempering
1/2 teaspoon 1/2 Mustard seeds (Rai/ Kadugu)
1 teaspoon 1 White Urad Dal (Split)
2 2 Dry Red Chillies
1 sprig 1 Curry leaves
1 teaspoon 1 Oil
Directions
- How to make Green Coriander Coconut Chutney Recipe:
- To begin making the Green Coriander Coconut Chutney grind together the fresh coconut, coriander leaves, green chillies, split bengal gram, salt, sugar and warm water in a mixer grinder until it is smooth.
- Open the lid of the grinder and add in the lemon juice from one lemon and blitz again.
- Transfer the Green Coriander And Coconut Chutney to a serving bowl.
- Now we will make the tempering.
- In a tadka pan heat oil. Once the oil is hot add the mustard seeds and allow it to crackle. Once done add the urad dal and saute till the dal turns crisps and golden brown in color.
- After the dal has turned golden brown in colour add the red chillies and curry leaves and roast for a few seconds till curry leaves turn crisp. Remove from heat and add the tempering to the Green Coriander Coconut Chutney.
- Serve Green Coriander Coconut Chutney with Uttapam, Idli or Dosa.