South Indian•quick
Green Coriander Coconut Chutney
Time for an easy chutney recipe for your idli, dosa or vada. This green coconut chutney is so quick to put together and it’s so tasty.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup Coconut (fresh or frozen)
- 1 cup Cilantro or coriander leaves (loosely packed, washed well)
- 2 Green chilies (chopped roughly)
- ½ inch Ginger
- ¼ cup Roasted chana dal (Fried gram or daria, dalia)
- Salt to taste
- ½ teaspoon Sugar
- 2-3 teaspoons Lemon juice
- ½-¾ cup Water
- 2 teaspoons Oil
- ½ teaspoon Mustard seeds
- ½ teaspoon Urad dal (split, skinless black gram)
- a pinch Hing (Asafoetida)
- 6-8 Curry leaves
Instructions
- 1
Take chutney ingredients (water. cilantro, coconut, green chili, ginger, roasted chana dal, salt, sugar and lemon juice) in a grinder or blender jar.
- 2
Make a smooth paste and remove it to a bowl.
- 3
For tadka (tempering), heat the oil in a small pan on medium-low heat. Once hot add mustard seeds and let them splutter.
- 4
Add urad dal and fry until dal becomes light golden in color.
- 5
Add hing, curry leaves and turn off the stove.
- 6
Immediately add this to the prepared chutney and stir.