COCONUT CHUTNEY WITH CORIANDER LEAVES

Coconut chutney is a quick and delicious side dish for idli and dosa. It is a famous South Indian dish with coconut, fresh coriander leaves, and roasted grams.

South Indian Chutney Recipes:

Idli, pongal, and dosa are an ideal breakfast in South India that serves with chutney and sambar. There are different varieties of chutney recipes like tomato chutney, coconut chutney, peanut chutney, mint chutney, coriander chutney, onion chutney and garlic chutney. Chutney recipes are easy to make in few minutes that taste spicy, flavor and thick sauce like consistency. Coconut chutney is a traditional South Indian recipe that tastes so delicious with a nutty flavor from coconut. Coconut chutney and crispy dosa are my favorite combination that I can eat every day.

Smart Cooking Tips:

1. Make sure to thaw the frozen coconut thoroughly in a refrigerator or microwave oven or according to the package directions before grinding.

2. Use warm water for grinding coconut chutney, this helps to avoid separating the fat from the coconut while grinding.

3. Add water little by a little while grinding. If you add more quantity of water, then the chutney will end up with a coarse texture instead of a smooth texture.

4. Adding coriander leaves is optional, but it gives an excellent flavor and taste to the chutney. Personally, I love fresh coriander taste in the coconut chutney.

How to make coconut chutney in 10 minutes?

Grating the coconut is a time-consuming work in making coconut chutney. But nowadays, shredded and grated coconut is easily available in grocery stores, so you can quickly make coconut chutney in few minutes at home. For making restaurant style coconut chutney, you need a powerful blender like Blendtec that grinds the coconut and other ingredients to a smooth consistency with less amount of water. Being a South Indian, I regularly make batters, chutneys, curry powders, healthy sweets with jaggery at home. So almost every day I use Blendtec, it is my favorite blender so far that grind batters and chutney in just seconds. The best and my favorite thing about Blendtec is, it is easy to clean and compact that fits under my kitchen cabinet.

You can easily buy Blendtec now at amazon that comes with the twisted jars.

 

How to serve Coconut Chutney?

Serve coconut chutney with idli, Dosa, Pongal, and Upma.

COCONUT CHUTNEY WITH CORIANDER LEAVES

Coconut chutney is a quick and delicious side dish for idli and dosa. It is a famous South Indian dish with coconut, fresh coriander leaves, and roasted grams.

• 1 cup COCONUT SHREDDED
• 2 tbsp ROASTED GRAM
• 1 tsp SALT TABLE
• 2 no GREEN CHILIES
• 0.50 cup CILANTRO (CORIANDER)LEAVES RAW
• 1 tsp GINGER GRATED
• 1 tsp OIL
• 0.25 tsp MUSTARD SEEDS
• 0.50 tsp URAD DAL
• 0.25 tsp HING OR ASAFOETIDA
• 0.50 tsp CHANNA DAL RAW
• 5 no CURRY LEAVES

1. In a blender add shredded coconut, green chilies, grated ginger, coriander leaves, roasted grams, and salt. Add water little by little and grind it to a smooth texture and transfer it to a bowl.

2. In a small skillet heat a tsp of oil, add mustard seeds and allow it to splutter. Add urad dal, channa dal, and roast until the color changes to golden brown and turn off the heat. Add asafoetida, curry leaves and mix well in the oil and add to the ground coconut chutney. Mix well and serve.

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