Coriander Coconut Chutney

Coriander coconut chutney is a lovely healthy side dish for multiple dishes like dosa, idli, parathas etc. This chutney can also be used as a spread for sandwiches. It is very quick to make and can be refrigerated for 3 days. I have made this coriander chutney with coconut to make it creamier but you can also make it without it.

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Ingredients

  • 1 tsp udad
  • small piece tamarind
  • 1/2 cup grated coconut
  • 1/2 cup cleaned pudina and coriander leaves
  • 1 chopped green chilly
  • 1/4 tbsp chopped ginger
  • 1/4 tsp oil
  • water

Method

Soak tamarind in water for 5 minutes. Mean while heat oil in a pan and sputter udad. Add grated coconut, green chilly and ginger and stir for a minute.

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Add coriander and pudina leaves and stir for a minute. Take off heat and let it cool.

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Add the mixture and tamarind along with a little bit of water to an electric mixer and grind to paste.

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Serve with dosa, idli, parathas or you can spread on bread to make sandwiches.

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Notes

You can substitute the tamarind with 1/2 tsp of lemon juice.

Coriander Coconut Chutney
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1 tsp udad
  • small piece tamarind
  • ½ cup grated coconut
  • ½ cup cleaned pudina and coriander leaves
  • 1 chopped green chilly
  • ¼ tbsp chopped ginger
  • ¼ tsp oil
  • water
Instructions
  1. Method
  2. Soak tamarind in water for 5 minutes. Mean while heat oil in a pan and sputter udad. Add grated coconut, green chilly and ginger and stir for a minute. Add coriander and pudina leaves and stir for a minute. Take off heat and let it cool. Add the mixture and tamarind along with a little bit of water to an electric mixer and grind to paste.
  3. Serve with dosa, idli, parathas or you can spread on bread to make sandwiches.
Notes
You can substitute the tamarind with ½ tsp of lemon juice.

 

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