This Coconut Coriander Chutney is an all-rounder chutney that combines wonderfully with idli, dosa and vada. The addition of coriander leaves along with fresh coconut, green chillies and lemon juice makes this chutney very delicious. It is very quick and easy to make.
A very few ingredients are required to dish out this creamy chutney. To add a bit of tanginess add tamarind pulp or lemon juice to it before tempering. If you are bored with the regular coconut chutney then this Chutney is a must try. Try this with Onion Uthappam and Oats Idly.
This chutney is a very basic variation of many existing coconut chutneys and a very simple one. You may also like to try our other chutney recipes like Onion Chutney For Idly Dosa and Tomato Chutney for Idly and Dosa.
Prep time: 10 minutes
Total time: 15 minutes
Ingredients for Coconut Coriander Chutney
1 cup grated fresh Coconut
1/2 cup roasted Chana dal
2 to 3 green Chilli
1/2 cup chopped coriander
1 teaspoon lemon juice
1/2 cup warm water
Salt to taste
For the tampering
1 teaspoon Oil
1/2 teaspoon Mustard seeds
2 dry red Chilli broken in 2 pieces
A few Curry leaves
A pinch of Asafoetida (hing)
Directions for Coconut Coriander Chutney
- Transfer all the ingredients except lemon juice in a blender and grind to a fine paste with a little warm water as required. Transfer in a bowl, adjust the consistency and set aside.
- Heat oil in a small pan, add mustard, curry leave, red chilli and hing.
- When the crackling sound stops pour this on the chutney and mix.
- Serve with Idly, Dosa and Appe.