Green Coriander Coconut Chutney Recipe
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.
Green Coriander Coconut Chutney Recipe is a refreshing and simple to make chutney. The addition of coriander leaves along with fresh coconut, green chillies and lemon juice 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.
Serve Green Coriander Coconut Chutney with Mini Idli Upma or Ragi and Oats Dosa and South Indian Filter Coffee for a wholesome breakfast.
Other chutney recipes that you should try are:
10 M
10 M
20 M
4 Servings
Ingredients
- 1-1/2 cups Fresh coconut , grated
- 1/2 cup Coriander (Dhania) Leaves
- 2 Green Chillies , chopped
- 1/2 cup Water , warm
- Salt , to taste
- Lemon juice , from one lemon For the tempering
- 1/2 teaspoon Mustard seeds
- 1 teaspoon White Urad Dal (Split)
- 2 Dry Red Chillies
- 1 sprig Curry leaves
- 1 teaspoon Sunflower Oil
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,salt 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 colour.
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 Mini Idli Upma or Ragi and Oats Dosa and South Indian Filter Coffee for a wholesome breakfast.
