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Coconut Coriander Chutney

Preeti Garg
Coriander coconut chutney is another variation of coconut chutney which goes well with South Indian recipes such as Idli, sambhar, Uttapam.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Side Dish
Cuisine South Indian
Servings 1 Cup

Ingredients
  

  • 1/2 Cup Coconut, Chopped
  • 1/4 Cup Fresh Green Coriander, Chopped
  • 2 Tbsps. Roasted Chickpeas
  • 2 Green Chili, Chopped
  • 1 Tbsp. Lemon Juice
  • Salt to taste

For Tempering

  • 7-8 Curry Leaves
  • 3-4 Red Chilies, Dried
  • 1 Tsp. Mustard seeds
  • 1 Tbsp. Oil

Instructions
 

  • Combine finely chopped coconut, green coriander, green chilies, salt, lemon juice and roasted chickpeas together in mixer. 
  • Add little water to get smooth consistency. Transfer the chutney into serving bowl. 
  • Heat the oil in tadka pan, add mustard seeds, curry leaves, red chilies in it. When starts crackle, pour tempering in chutney bowl. 
  • Now chutney is ready to serve with vadai.