Coriander Coconut Chutney– traditional coconut chutney with the addition of fresh coriander leaves. Pairs well with Dosa, Idli and Upma.
This Karnataka style coconut chutney is made with lots of coconut, roasted chana dal, green chili and coriander leaves. It has a beautiful pale green color which looks so good.
Enjoy this tasty chutney with Crispy Dosa, Idli, Oats Idli, Masala Pongal, and Vada.
If you are looking for more Chutney recipes, then do try my Peanut Chutney, Peanut Tomato Chutney, Carrot & Bell Pepper Chuntey
Coriander Coconut Chutney
Coriander Coconut Chutney– traditional coconut chutney with the addition of fresh coriander leaves. Pairs well with Dosa, Idli and Upma.
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Servings: 4
Ingredients
- 1 cup fresh coconut, grated or cut to small chunks
- ⅓ cup roasted chana dal
- 3-4 green chili
- ½ teaspoon chopped ginger
- 1 handful coriander leaves
- salt to taste
- 1-2 teaspoons lemon juice
- ½-¾ cup water
Tempering
- 2 teaspoons oil
- ½ teaspoon mustard seeds
- ½ teaspoon chana dal
- ½ teaspoon cumin seeds
- 1 pinch asafatedia
- 6 curry leaves
Instructions
- In a blender add the coconut, roasted chana dal, green chili, ginger, coriander leaves, lemon juice and salt.
- Add abut ½ cup of water and grind the chutney. If needed add more water and make smooth paste. Transfer it to a bowl.
- Do the tempering by heat a small pan with oil. Once the oil is hot add the mustard seeds and let them pop.
- Now add the chana dal and cumin seeds and fry till chana dal turn light brown. Add the curry leaves and asafatedia.
- Add the tempering to the chutney. Mix and check for seasoning and adjust the salt and lemon juice.
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Sanoli Ghosh
Lipsmacking good chutney.