Just another reason to love this beautiful green herb! Growing up, I totally disliked the flavor of coriander leaves, but now, I’m a hardcore fan. I think over the years I’ve developed a huge affection towards these green leaves, it has become a vital ingredient in my kitchen. This coriander coconut chutney is a must addition to South Indian dosa, idli and vada. Trust me, the coriander-coconut combo in this recipe is to die for. The best part? It’s so simple yet tastes so good. All you need to do is blend all the ingredients together and add a touch of tempered spices for maximum flavor. One of the most important steps to create the perfect chutney is the right balance of all the ingredients used in this recipe. Simply grind together coriander (cilantro) leaves, coconut, green chilies, ginger, lemon juice and roasted split chickpeas. To make roast chickpeas, you just need to heat up a frying pan over low heat, and dry roast until the lentils are browned. While grinding, you can also add in a little water to make the process easier. Again, remember not to add too much water. Ideally, this coriander coconut chutney needs a semi-thick consistency. Next up, tempering the spices. Just the right kind of finishing touch for your chutney. Splutter some mustard seeds, brown some urad dal, and add a pinch of asafetida to add the perfect delicious note. Oh, and some curry leaves. No recipe is perfect without the addition of herbs. In this case, plenty of herbs. Now just add this tadka or tempered spices to the ground coriander (cilantro) mixture and give it a good stir. Done. Simple as that! I’m obsessed with the lovely green color of this chutney. Very pretty and amazingly delicious!
More Chutney recipes:
Tomato Coconut Chutney Broccoli Chutney White Coconut Chutney Red Chilli Garlic Chutney Mint Chutney Coriander Mint Chutney Sweet Tamarind Date Chutney
Yield: 2 cups Coriander Coconut Chutney | Video Print This simple coriander coconut chutney borrows its flavors from wholesome ingredients like coriander leaves, coconut, ginger and lemon juice Prep Time 5 minutes Total Time 5 minutes Ingredients Chutney: 2 cups chopped coriander (cilantro) leaves 1 1/2 cups grated coconut 1 tsp white sugar 2 green chilies, chopped 1” fresh ginger, chopped 1 tbsp roasted chana dal (split chickpeas) 1 tbsp lemon juice Salt to taste Water Tempered spices: 1 tbsp oil 1 tsp mustard seeds 1/2 tsp urad dal (split black gram) 1 sprig curry leaves A pinch of asafetida Instructions Place coriander (cilantro) leaves, grated coconut, sugar, green chilies, ginger, chana dal and lemon juice in a food processor. Season with salt. Add a little water if needed. Process to a smooth paste. Set aside.Meanwhile, heat oil in a frying pan over medium-high heat. Add mustard seeds and urad dal. Fry for few seconds or until mustard seeds splutter and urad dal starts to change color. Add curry leaves and asafetida. Fry, stirring constantly, for few seconds. Remove from heat.Pour tempered spices into the coriander mixture. Stir to combine. Nutrition Information Yield 8 Serving Size 1 Amount Per Serving Calories 128Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 169mgCarbohydrates 15gFiber 3gSugar 8gProtein 2g © Nish Kitchen Cuisine: Indian / Category: Chutney and Dips Serve this chutney with classic dosa, idli, masala dosa, mysore masala dosa, oats dosa, uthappam and spring dosa.
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