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Coconut Coriander Chutney

Recipe for Coconut Coriander Chutney

Padmini
This is a chutney recipe that goes well with most south Indian breakfasts. The main ingredients and coconut and coriander.
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Prep Time 5 minutes
Cook Time 5 minutes
Course Chutney
Cuisine Indian
Servings 4 people

Equipment

  • Mixer
  • Small Pan

Ingredients
  

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

Instructions
 

  • 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.
  • 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.
Keyword Coconut Coriander Chuctney; Coconut and Corainder Chutney recipe; South Indian breakfast chutney