50gmcoconut – fresh or desiccatedI used desiccated
HandfulCoriander leaves +stems –washed and cleaned
1/2inchGingerpeeled
1podgarlicpeeled
2Green Chillies
1tsptamarind pasteIf you don’t have tamarind then use 2 tsp of lemon juice
1tbsproasted chana dal / bengal gramUse roasted peanuts (without the skin) if you don’t have chana dal
Salt to taste
4-5tbspwaterAdjust to make a thick chutney consistency
For the tempering
1tbspOil
1tspmustard seeds
1-2dried red chillies
6-7curry leaves
Pinchasafoetida or hingOptional
Recipe Notes
Add the coconut, coriander (leaves and stems), ginger, garlic, green chillies, chana dal and tamarind to a blender. Grind to a smooth paste.
Season with salt now, and add some water to adjust the consistency. Blend once more to combine and transfer to a bowl.
Heat oil in a frying pan on a medium flame.
Once oil is hot, add the mustard seeds. Once they start spluttering, add the curry leaves, dried red chillies and asafoetida. Stir for a bit and then pour this tempering onto the chutney.
Serve the coconut coriander chutney alongside dosas and idlis or just slather over buttered slices of bread and enjoy.