Coconut Coriander Chutney

Easy Coconut Coriander Chutney or Green Chutney that makes such a great accompaniment to Idlis and Dosas. This is a South Indian chutney thats fresh, tasty and zesty.

Course Dips, Dressings & Sauces

Cuisine South Indian

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 5

Total Time 10

Servings people

Calories 103kcal

Author Richa

Ingredients

Chutney

1 Teaspoon Vegetable Oil
¾ Cup Coriander with stalk
¼ Cup Mint Leaves
1-2 Green Chillies slit
1 Piece Tamarind small 1 cm ball size
⅛ Teaspoon Turmeric Powder
½ Teaspoon Salt
½ Cup Grated Coconut
¼ Cup Water

Tempering

1 Teaspoon Vegetable Oil
1 Teaspoon Mustard Seeds
½ Teaspoon Urad Dal
½ Teaspoon Chana Dal
1 Sprig Curry Leaves
1 Dry Red Chilli crushed lightly

Instructions

Chutney

Add vegetable oil to a heavy bottomed pot and allow to heat up. Add coriander, mint, green chilli, tamarind, turmeric and salt and allow to cook for 30 seconds while stirring frequently.
Once the coriander softens, remove from flame and it to a mixie jar along with freshly grated coconut. Add water little by little and grind to a coarse but wet chutney consistency.

Tempering

Add vegetable oil to a heavy bottomed pot and allow to heat up on medium flame. Add mustard seeds and allow it to splutter. Next add urad dal and chana dal and allow to roast. Once the dal starts to become golden, add dry red chilli and curry leaves. Fry till fragrant and curry leaves are crunchy, but be careful not to burn them.
Remove from heat and add it on top of the chutney. Mix well right before you serve.

Notes

Sautéing the ingredients before grinding gives it a bright green colour. You can also skip this step if you are in a hurry.
The consistency of this chutney can be adjusted according to your liking. If you like it more smooth, grind for longer with an additional 1-2 teaspoons of water.
Adjust the spice by changing the quantity of the green chillies.

Nutrition