Coconut and coriander chutney
This Coconut & Coriander Chutney is a bright, refreshing condiment that brings a burst of color and zing to any Indian meal. It’s the perfect cooling balance to spicy dishes, blending the creamy richness of fresh coconut with the peppery punch of cilantro. Freshly grated coconut and tender coriander stalks are blitzed together into a smooth, thick paste. Green chilies, and a touch of tamarind provide a sharp, tangy contrast to the sweet coconut. A quick crackle of mustard seeds, urad dal, and curry leaves in hot oil adds an aromatic, crunchy finish that seals in the freshness.
Equipment
- 1 mixer grinder
Ingredients
- 1 cup grated coconut
- handful of coriander or hara dhania
- 8-10 mint leaves or pudina
- 2-3 green chillies or as per tolerance
- 1 cup tamarind extract
- 2 tsps sugar
- salt to taste
For the tempering or tadka
- 1 tbsp oil
- 1/2 tsp rai or mustard seeds
- 1/2 tsp urad dal
- 1 broken red chilli
- 5-6 kadi patta or curry leaves
Instructions
- Put all the ingredients in a mixer jar and grind till smooth. Transfer to a bowl.
- Now we will make the tempering.
- To make the tempering heat 1 tbsp oil in a pan. Once it becomes hot put in the rai. Once the rai starts spluttering put in the urad dal and wait till it becomes golden. Then put in the kadi patta and switch off the flame. Now add in 1 red chilli broken into two and saute for 5 seconds.
- Now immediately pour the tempering over the chutney and at once cover it for 2 mins to let the smokiness and flavors of the tempering to get infused in the chutney. After 2 mins open and mix well.
- Your flavorful chutney is ready. Serve with dosas or hot idlis or have a chutney sandwich. Happing eating!
If you plan to use the chutney as a sandwich spread, skip the tempering.
Notes
To remove tamarind extract soak a small lemon size ball of tamarind in a cup of warm water for 15 mins. Then pulp it using your fingers, strain the pulp and use the strained water in the recipe. Discard the pulp.