Coconut & Coriander Chutney
Spicy, nutty and tempered coconut and coriander chutney
Servings Prep Time
2people 15mins
Servings Prep Time
2people 15mins
Ingredients
  • 50gm coconut – fresh or desiccatedI used desiccated
  • Handful Coriander leaves +stems –washed and cleaned
  • 1/2inch Gingerpeeled
  • 1pod garlicpeeled
  • 2 Green Chillies
  • 1tsp tamarind pasteIf you don’t have tamarind then use 2 tsp of lemon juice
  • 1tbsp roasted chana dal / bengal gramUse roasted peanuts (without the skin) if you don’t have chana dal
  • Salt to taste
  • 4-5tbsp waterAdjust to make a thick chutney consistency
For the tempering
  • 1tbsp Oil
  • 1tsp mustard seeds
  • 1-2 dried red chillies
  • 6-7 curry leaves
  • Pinch asafoetida or hingOptional
Recipe Notes
  1. Add the coconut, coriander (leaves and stems), ginger, garlic, green chillies, chana dal and tamarind to a blender. Grind to a smooth paste. 
  2. Season with salt now, and add some water to adjust the consistency. Blend once more to combine and transfer to a bowl.
  3. Heat oil in a frying pan on a medium flame. 
  4. 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.
  5. Serve the coconut coriander chutney alongside dosas and idlis or just slather over buttered slices of bread and enjoy.