Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, coconut coriander chutney. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Grind coriander leaves, grated coconut fresh or frozen, roasted chana dal, ginger, green chili, sugar, lemon juice along salt and ½ cup water or as required. Taste the chutney and add more salt, sugar or lemon juice if required. Heat oil in a small frying pan.
Coconut coriander chutney is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Coconut coriander chutney is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have coconut coriander chutney using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Coconut coriander chutney:
- Make ready For chutney:
- Make ready 1 cup coconut chopped into small pieces
- Prepare 1/2 cup coriander leaves
- Take 2 tsp roasted chana dal
- Get 5-6 garlic cloves
- Prepare 2 green chillies, chopped
- Take 4-5 curry leaves
- Make ready to taste Salt
- Make ready as required Water
- Take For tadka:
- Take 1 tsp mustard seeds
- Make ready 10-12 curry leaves
- Prepare 2 tsp oil
It is a fabulous gluten-free, and vegan-friendly Indian chutney recipe. Coriander coconut chutney method: Clean coriander leaves, measure and set aside. Coconut & Coriander Chutney is a delightful combination of creaminess and tart lime with the freshness of herbs. I add a final tarka of fried mustard seeds, curry leaves and dried chilli to add depth of flavour.
Steps to make Coconut coriander chutney:
- In a blender, add chopped coconut, garlic cloves, roasted chana dal, green chillies. Add chopped coriander leaves and curry leaves.
- Grind all the ingredients in the blender. Also add salt.
- Add water as required, till smooth. Transfer the chutney in a bowl. Stir well.
- For tadka: heat 2 tbsp oil in a small frying pan. Add mustard seeds and curry leaves. Once the mustard seed begins to crackle, pour this tadka all over the chutney. Stir well.
- Chutney is ready.
My favourite way of serving this Indian-style condiment is with snacks like spiced potato balls or dosa. Often make coconut and coriander chutney in similar way. Perfect side dish for idli and dosa. I also add some roasted gram to it. Perfect match for idlis, dosas and variety rices. coriander coconut chutney, Coconut Coriander Green Chutney recipe for idli, dosa, uttapam, upma with detailed step by step photos and video.
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