Coriander Chutney with Coconut
A flavorful chutney made with fresh coriander, coconut, and spices, perfect for pairing with South Indian dishes like Idly and Dosa.
Ingredients
- 1 bunch Coriander leaves (Remove the main stem. Use the leaves for the most part.)
- 1 cup Coconut, grated
- 1 unit Ginger (1 inch should do.)
- 1 teaspoon Tamarind paste (Or similar size tamarind pulp.)
- 1 pinch Salt
- 1 tablespoon Chana dal (Roasted.)
- 0.5 handful Curry leaves
- 0.5 teaspoon Sugar
- 1 bunch Mint
- 1 teaspoon Mustard seeds
- 3 units Dried red chillies
- 1 teaspoon Split urad dal
- 3 units Green chillies (Adjust according to spice requirement.)
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Instructions
- 1Lightly roast the grated coconut along with the coriander and mint leaves until aromatic.
- 2Using a mixer grinder, blend the roasted coconut, coriander, mint, ginger, tamarind paste, salt, chana dal, curry leaves, sugar, and green chillies with a small amount of water until a smooth paste is formed.
- 3Heat coconut oil in a small pan. Add mustard seeds, dried red chillies, and split urad dal. Fry until the urad dal turns light brown.
- 4Pour the prepared tempering over the ground chutney paste and mix well to combine.
