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Coconut Chutney

Coconut Coriander Chutney

Coconut Coriander Chutney

Green Coconut Chutney Recipe

There are many variations of coconut chutney. This Coconut Coriander Chutney is one of them. This Green chutney is a North Indian twist to the flavourful south indian chutney recipe. The addition of coriander leaves along with fresh coconut along with green chillies and ginger makes this chutney super delicious. This nariyal chutney made with fresh coconut as well as with desiccated coconut.

It goes well with idli, dosa, vada, aloo bonda or any other snack. It can be served as side with sambar-rice or upma.ย Green Coconut Coriander Chutney is a refreshing and simple to make chutney.

Preparation Time: 10 min || Cooking Time: 5 min || Serves: 4 people

Coconut Coriander Chutney Ingredients:

  • 1 grated or chopped fresh coconut
  • 1/4 tightly packed coriander leaves/dhania patta
  • 3 tbsp of roasted chana dal
  • 6 green chili, chopped
  • 1/2 inch ginger/adrak, chopped
  • 6 pods garlic
  • 1/4 tsp roasted cumin seeds
  • Pinch of asafoetida
  • Salt to taste

How to make Coconut Chutney:

  • In a chutney grinder jar, take roasted chana dal, cumin seeds, green chilies (chopped), chopped ginger, garlic (chopped), asafetida and salt. Grind them to a coarse paste.
  • Now add chopped or grated coconut and 4 to 5 tbsp water and grind all the chutney ingredients very well. If required, add more water to get desired consistency of chutney and grind again. Transfer it to a bowl.
  • Serve coconut coriander chutney with idli, dosa or vada.

Tips:

  • Always use freshly scrapped/broken coconut for chutneys.
  • Don't use the brown scrapings for chutney as it will change the colour and taste too!
  • The chutney has a raw taste of coriander. So, if you donโ€™t like the raw taste of coriander then you can fry the coriander leaves in little oil and add them, while grinding the chutney.
  • If you feel the coconut is not fresh or if you are using desiccated coconut, then use warm water or little milk while grinding.
  • This nariyal chutney tastes awesome with tempering too. The tempering on the chutney makes it more flavorful. Tempered mustard seeds and urad dal add some texture to the chutney.
  • Adjust quantity of water according to make it thick or diluted.
Darshana Shah
I am an Electronic Engineer and now a Housewife. 'Cooking' was never my passion. My mom & my relatives would have never thought that I could cook someday, let alone the thought of me having my own cooking blog site. After marriage I started cooking for my husband, initially it was a job for me and I never realized when that job became my passion. Now Cooking moves me & Cooking for my family & friends is a fantastic way to bond, reduce stress, and feel satisfied.

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