Coriander Coconut Chutney is a basic Indian accompaniment made by blending basic ingredients like coconut, bengal gram, coriander, cumin, peppercorns, chillies, tamarind, garlic, salt and some water. It is then tempered with oil, mustard seeds, urad dal and curry leaves. This chutney is a quick, super easy-to-make condiment that can be served with Idli, Dosa, Poori, wheat chapatis and rice bhaat. Continue reading if you want to know how to make this coriander coconut chutney.
150g grated coconut
2 tablespoons roasted chana dal/ bengal gram
3 green chillies
1 tablespoon tamarind extract
1/2 teaspoon cumin
1/4 teaspoon black peppercorn
1 garlic clove
4 tablespoons coriander leaves, chopped
salt to taste
1 tablespoon vegetable oil
1/2 teaspoon mustard seeds
1 teaspoon urad dal
5-6 Curry leaves
- Into a blender, all the dry ingredients – grated coconut, roasted chana dal, green chillies, cumin, black peppercorn, garlic, coriander leaves, and salt. Then add tamarind extract and about 50 ml water. Blend everything into a smooth paste.
- Further, add water if necessary to adjust the consistency of chutney and blend again. Transfer this chutney into a bowl.
- Heat vegetable oil in a small pan. Crackle mustard seeds once oil is hot.
- Then fry urad dal until light brown, followed by curry leaves.
- Pour this seasoning into the chutney bowl and mix.
- Enjoy coconut chutney along with any of your favorite dishes such as Idli, dosa, poori, wheat chapatis or rice bhaat.
- You can tweak the quantity of each ingredient as per your taste and preference.
- Coriander coconut chutney can be stored in refrigerator for a day.
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