Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, coconut coriander chutney. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Grind coriander leaves, grated coconut fresh or frozen, roasted chana dal, ginger, green chili, sugar, lemon juice along salt and ½ cup water or as required. Taste the chutney and add more salt, sugar or lemon juice if required. Heat oil in a small frying pan.
Coconut coriander chutney is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Coconut coriander chutney is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have coconut coriander chutney using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Coconut coriander chutney:
- Make ready For chutney:
- Get 1 cup coconut chopped into small pieces
- Get 1/2 cup coriander leaves
- Take 2 tsp roasted chana dal
- Prepare 5-6 garlic cloves
- Make ready 2 green chillies, chopped
- Prepare 4-5 curry leaves
- Make ready to taste Salt
- Take as required Water
- Take For tadka:
- Make ready 1 tsp mustard seeds
- Get 10-12 curry leaves
- Take 2 tsp oil
It is a fabulous gluten-free, and vegan-friendly Indian chutney recipe. Coriander coconut chutney method: Clean coriander leaves, measure and set aside. Coconut & Coriander Chutney is a delightful combination of creaminess and tart lime with the freshness of herbs. I add a final tarka of fried mustard seeds, curry leaves and dried chilli to add depth of flavour.
Steps to make Coconut coriander chutney:
- In a blender, add chopped coconut, garlic cloves, roasted chana dal, green chillies. Add chopped coriander leaves and curry leaves.
- Grind all the ingredients in the blender. Also add salt.
- Add water as required, till smooth. Transfer the chutney in a bowl. Stir well.
- For tadka: heat 2 tbsp oil in a small frying pan. Add mustard seeds and curry leaves. Once the mustard seed begins to crackle, pour this tadka all over the chutney. Stir well.
- Chutney is ready.
My favourite way of serving this Indian-style condiment is with snacks like spiced potato balls or dosa. Often make coconut and coriander chutney in similar way. Perfect side dish for idli and dosa. I also add some roasted gram to it. Perfect match for idlis, dosas and variety rices. coriander coconut chutney, Coconut Coriander Green Chutney recipe for idli, dosa, uttapam, upma with detailed step by step photos and video.
So that’s going to wrap it up with this special food coconut coriander chutney recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
