- To start with, cut fresh coconut or dried coconut into small pieces.
- Now, remove the stem from the coriander and chop it finely.
- Put the coconut pieces, roasted chickpea lentil, coriander leaves, green chillies, lemon juice, and salt in a mixer jar and grind them finely into a paste.
- Transfer the chutney to a bowl.
- Add oil to a pan and heat it. When the oil is hot, add the mustard seeds, curry leaves, and dry red chillies in it, and roast for 20 seconds.
- Pour this tempering over the chutney.
You can enjoy this delectable coriander chutney with bread, samosas, pakoras, idli, upma, or any other dish. It also goes perfectly well with moong dal chilla or besan ka chilla. This chutney can also be stored.
- If you do not just like the flavour of raw coriander, you can saute it before grinding.
- By adding roasted chickpea lentils, this coriander coconut chutney gives a very restaurant-like flavour. So, don’t miss it.
- To reduce the time taken to make this chutney, you can grind the coconut in bulk and store it in an airtight container in the freezer for up to a month.
- You can adjust the quantity of coriander leaves as per your taste.
- For the perfect sour taste, you can also add tamarind instead of lemon juice.
- If you want to make it a little spicier, you can also grind a few cloves of garlic with coconut and coriander.
- Some people use urad dal for tempering. You can also try it.
This Coriander Coconut Chutney recipe is simple yet tasty. You can also make this chutney in bulk, and store it in the fridge for 2-3 days.