Green Coriander Coconut Chutney
Description:
This vibrant Green Coriander Coconut Chutney is a refreshing, flavorful accompaniment to your favorite South Indian dishes. Packed with fresh coconut, fragrant coriander leaves, tangy green chillies, and a hint of lemon juice, this chutney strikes the perfect balance of sweetness, spice, and citrus. The delightful tempering of mustard seeds, urad dal, and curry leaves elevates the chutney, giving it a crispy, savory finish that will tantalize your taste buds. Ideal for serving with dishes like mini idli upma, dosa, or even as a dip, this chutney is sure to become a beloved addition to your culinary repertoire.
Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fresh coconut (grated) | 1-1/2 cups |
| Coriander (Dhania) leaves | 1/2 cup |
| Green chillies (chopped) | 2 |
| Water (warm) | 1/2 cup |
| Salt | To taste |
| Lemon juice | From 1 lemon |
For the tempering:
| Ingredient | Quantity |
|---|---|
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| White urad dal (split) | 1 teaspoon |
| Dry red chillies | 2 |
| Curry leaves | 1 sprig |
| Oil | 1 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 4-6
Instructions:
-
Grind the Chutney:
Begin by grinding the fresh coconut, coriander leaves, chopped green chillies, and salt along with the warm water in a mixer grinder. Blend until the mixture becomes smooth and creamy. -
Add Lemon Juice:
Open the lid of the grinder and add the fresh lemon juice. Give it another quick blitz to incorporate the lemon juice into the chutney. Transfer the chutney to a serving bowl. -
Prepare the Tempering:
In a small tadka pan or tempering pan, heat 1 teaspoon of oil over medium heat. Once the oil is hot, add the mustard seeds and allow them to crackle. -
Cook the Urad Dal:
After the mustard seeds crackle, add the urad dal to the pan. Saute the dal until it turns crispy and golden brown, which will take about 2-3 minutes. -
Add Red Chillies and Curry Leaves:
Once the dal has reached the desired golden brown color, add the dry red chillies and curry leaves. Stir for a few seconds until the curry leaves become crispy and fragrant. -
Combine and Serve:
Remove the pan from the heat and pour the tempering over the ground chutney. Mix well to ensure the chutney absorbs all the flavors of the tempering. -
Serving Suggestions:
This Green Coriander Coconut Chutney pairs beautifully with South Indian breakfast dishes like Mini Idli Upma or Ragi and Oats Dosa. For a complete meal experience, enjoy it with a steaming cup of South Indian Filter Coffee.
Pro Tip:
For an extra layer of flavor, you can experiment by adding a little bit of roasted peanuts to the chutney mixture before grinding. This will add a subtle richness and texture to the chutney.
