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Coriander Coconut Chutney Recipe:
- Fresh Grated Coconut – 1 cup
- Roasted Chana dal / Bengal Gram – 1/3rd cup
- Green chillies- 3 to 4
- Minced Ginger- 1/2 tsp
- A handful of Coriander leaves
- Salt to taste
- Lemon juice to taste
- Water as needed
- Oil- 2 tsps
- Mustard seeds- 1/2 tsp
- Chana dal – 1/2 tsp
- Cumin Seeds- 1/4th tsp
- Asafatedia- a pinch
- Curry leaves – 6 to 8
In a blender grind coconut, roasted chana dal, green chilly, ginger, coriander leaves, lemon juice and salt with little water into a smooth paste. Transfer to a serving bowl.
Heat oil in a small frying pan. Add mustard seeds. When the mustard pops, add the chana dal, cumin seeds, curry leaves and Asafatedia. Fry for 30 seconds.
Remove from heat and add the hot tempering to the prepared chutney mixture. Mix well.
Serve Coriander Coconut Chutney with Idli, Dosa, Upma or Vada.
Check out my other Chutney Recipes: Peanut Chutney, Peanut Tomato Chutney, Carrot & Bell Pepper Chuntey ( Carrot, Capsicum Pachadi) ,