Cilantro Coconut Chutney
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Ingredients
- 1 cup grated coconut (125 grams, I used frozen coconut)
- 1 cup cilantro (leaves only, hard stems removed, around 20-25 grams)
- 1/2 inch ginger
- 1 green chili (or more to taste)
- 1/4 teaspoon salt (or add to taste)
- 3/4-1 cup water (as needed)
- 2 teaspoons oil (10 ml)
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal dhuli
- pinch hing (asafoetida)
- 5-6 curry leaves
Method
- To a blender add grated coconut (I used frozen coconut which was thawed to room temperature and then used), cilantro leaves (hard stems removed), ginger, green chili and salt. You can also add some lemon juice if you want.
- Blend to a smooth consistency. Transfer chutney to a bowl.
- To make the tempering, heat 2 teaspoons oil in a pan on medium heat. Once the oil is hot, add the mustard seeds and let them pop.
- Then add hing, and urad dal and cook few seconds until dals begins to change color.Add curry leaves, stir and turn off heat.
- Pour tempering over the bowl of chutney. Serve chutney with dosa, idli, vada! I like this chutney more when it's chilled.