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Coriander Coconut Chutney - A Burst of Freshness!
You must have eaten coconut chutney. But have you tried Coriander Coconut Chutney? Coconut chutneys have many different variations, and the desiccated coriander coconut chutney, or coconut cilantro chutney, is one among them. When idli, dosa, samosa, pakora, vada, chilla, or appam is served with this chutney, the taste of these food items is highly enhanced. This versatile chutney can also be used as a sandwich spread. When green and fresh coriander leaves mingle with the coconut, it adds a fantastic flavour to the chutney.
Coriander Coconut Chutney Info:
Prep Time
5 MinsCook Time
10 MinsTotal Time
15 MinsCuisine
IndianCategory
Side dishCoriander Coconut Chutney Ingredients (4 Servings):
- 1 cup fresh or dried, grated coconut
- 1/2 bowl roasted chickpea lentil
- 1/2 cup coriander (dhania) Leaves
- 2 green chopped chillies
- 1/2 cup water
- Juice of one lemon
- Salt as per your taste
For Tempering:
- 1/2 teaspoon mustard seeds
- 2 dried red chillies
- 5-6 curry leaves
- 1 teaspoon oil or ghee
Step-by-Step Instructions:
- 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.
Quick tips:
- 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.
