Recipe for Coconut Coriander Chutney

Popular south Indian breakfasts, such as idli, dosa, Upma etc., are often served with chutneys of various kinds. Coconut chutney is one of the most common chutneys served with these breakfasts.

I recently shared the recipe for coconut chutney, in which coconut is combined with green chillies and a few more ingredients. I also shared a coconut chutney recipe in which garlic and red chillies are added. Today, the recipe I am sharing is a slight variation from the recipes I shared earlier. This is also coconut chutney but has the freshness of herbs such as coriander and mint.

If you are looking for chutney recipes, check out my article about seven chutneys you can serve with most south Indian breakfasts.

So, let us start with the recipe.

Ingredients for Chutney:

• ½ Coconut, cut into pieces
• 2 tbsp Roasted Chickpea Lentils
• 3-4 Green Chillies
• 1 tbsp Chopped Ginger
• 6 tbsp Chopped Coriander
• 1 tbsp Chopped Mint
• ¾ tsp Salt
• Water ( To adjust the consistency)

Ingredients for Tempering:

• 1 tbsp Sesame Oil
• ½ tsp Urad Dal ( Black gram without skin)
• ¼ tsp Asafoetida
• 5-6 Curry Leaves
• 2-3 Dry Red Chilies

Method for making Coconut Coriander Chutney:

• Grind coconut, roasted chickpea lentils, coriander, ginger and green chillies in a mixer.
  
  
  
• Add water and grind it to a smooth paste.
  
  
  
• Add mint and salt and grind again. Then transfer to a serving bowl.
  
  
  
• Prepare the tempering by frying Urad dal ( Black gram without skin), asafoetida, curry leaves and dry red chillies on medium heat.
  
  
  
• When the lentils turn golden brown, put this tempering on the chutney.
  
  

Check out other recipes from my kitchen here.

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Here is the recipe in printable format: