Coriander Coconut Chutney
Coriander coconut chutney, a simpleeasy to prepare chutney recipe for idlis and dosas. Tastes good especially with “naattu malli”. It is very Fresh and aromatic chutney.
This recipe is similar to restaurant variety green chutney. When frying coriander, do not overcook them. By overcooking coriander it results in slightly bitter taste.
Directions for coriander coconut chutney:
- Heat oil, crackle urad dal. Once it starts changing color, add onions and garlic.
- Saute till onions are brown. Add green chilies and roughly chopped coriander leaves.
- Saute for a min until coriander shrinks. Need not fry a lot as it will give a slight bitter taste.
- Switch off the stove and then put the grated coconut and salt. Mix well and let it cool.
- Grind to a smooth paste with little water.
- For seasoning: Heat oil, splutter mustard seeds and urad dal. Add to the chutney.
coriander coconut chutney recipe:
Coriander Coconut chutney
Servings: 4 People
Ingredients
- 2 Tsp Urad dal 1 tsp for seasoning and 1 for frying
- 2 Medium sized Onions Roughly chopped
- 3 Large Garlic cloves
- 2 Long Green chillies
- 1 Cup Coriander leaves Tightly packed
- 2 Tbsp Coconut grated
- 1 Tsp Mustard seeds
Instructions
- Heat oil, crackle urad dal. Once it starts changing color, add onions and garlic.
- Saute till onions are brown. Add green chillies and roughly chopped coriander leaves.
- Saute for a min until coriander shrinks. Need not fry a lot as it will give a slight bitter taste.
- Switch off the stove and then put the grated coconut and salt. Mix well and let it cool.
- Grind to a smooth paste with little water.
- For seasoning: Heat oil, splutter mustard seeds and urad dal. Add to the chutney.
