Inexperienced Coconut Chutney or Coriander Coconut Chutney with step-by-step pictures. This Cilantro Coconut Chutney is one other variation of chutney that pairs properly with Idli, Dosa, Vada, Uttapam, Upma or different South Indian tiffin snacks.
If you’re having idli or dosa then a chutney or dip made with recent coconut is sort of should with these snacks. I served this chutney with Besan Chilla comprised of gram flour, onions and spices.
This Inexperienced Coconut Chutney has a uncooked herby style of recent cilantro paired with the stunning taste of coconut. So, for those who don’t just like the uncooked style of cilantro then you possibly can sauté the cilantro in little oil and add them, whereas grinding or mixing the remaining chutney components.
This recipe was tailored from a cookbook and it turned out nicely. I modified the portions rather a lot and the tactic of preparation to swimsuit our style.
The chutney can be served with sandwiches, fritters or pakoras. It retains nicely for 1 day within the fridge. The subsequent day we had this chutney with Potato Bonda.
Step-by-Step Information
The way to make Inexperienced Coconut Chutney
Prep and Mix Elements
1. Firstly rinse some coriander leaves (cilantro) within the water a few occasions and drain the water nicely. Use the cilantro stems if they’re tender.
2. Chop the coriander leaves roughly. You will want 1 cup of the chopped coriander leaves. Measure all the opposite components and hold them prepared for making the chutney.
3. In a blender jar, add 1 cup tightly packed coriander leaves and 1 cup grated coconut (recent or frozen).
4. Subsequent add 2 tablespoons of roasted chana dal, 1 inch chopped ginger and 1 chopped inexperienced chili.
5. Additionally add ½ teaspoon lemon juice, 1 teaspoon sugar and salt as required.
6. Lastly add ½ cup water or as required relying on the consistency you favor.
7. Grind all of the components within the blender, to a nice consistency. Guarantee there are not any chunks of any components within the chutney.
You can also make a thick chutney or with a medium-consistency including water as required. However don’t make it skinny because the style and taste will get diluted.
8. Take away the chutney in a heatproof bowl like a metal or a pyrex bowl. Style the Cilantro Coconut Chutney and add extra salt, sugar or lemon juice if required. Stir and blend nicely.
Mood Coconut Coriander Chutney
9. Measure and hold all of the components prepared for making tempering.
10. Warmth 1 tablespoon oil in a small frying pan. Use any impartial flavored oil. Or you can even decide to make use of coconut oil or sesame oil (gingelly oil).
11. Hold the warmth to a low. Add ½ teaspoon mustard seeds and ½ teaspoon urad dal (cut up and husked black gram).
12. Let the mustard seeds splutter and the urad dal get browned.
13. Add 1 pinch of asafoetida (hing) and eight to 10 curry leaves.
14. On a low warmth, fry them for a couple of seconds till the curry leaves turn out to be crisp.
15. Pour this tempering combination along with the oil, over the Inexperienced Coriander Coconut Chutney.
16. Stir and blend very nicely.
17. Serve the Inexperienced Coconut Chutney with South Indian snacks like idli, rava idli, masala dosa or medu vada or uttapam or mysore bonda.
Extra Chutney recipes
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Inexperienced Coconut Chutney | Coriander Coconut Chutney
This Inexperienced Coconut Chutney or Coriander Coconut Chutney pairs nicely with South Indian snacks like idli dosa, vada and uttapam.
Prep Time 10 minutes
Prepare dinner Time 5 minutes
Whole Time 15 minutes
Stop your display screen from going darkish whereas making the recipe
First rinse the coriander leaves totally in water a couple of occasions. Use the stems if they’re tender. Drain all of the water and put aside.
Mix or grind the coriander leaves, grated coconut, roasted chana dal, ginger, inexperienced chili, sugar, lemon juice, salt with ½ cup water or as wanted. Grind to a nice consistency.
Style the chutney and add extra salt, sugar or lemon juice if required. Stir and blend nicely.
Warmth oil in a small frying pan. Hold warmth to a low.
Add the mustard seeds and urad dal.
Let the mustard seeds splutter and the urad dal get browned.
Add asafoetida and curry leaves.
Fry for a couple of seconds till the curry leaves turn out to be crisp.
Pour this tempering combination along with the oil, over the Coriander Coconut Chutney and stir to mix.
Serve the Inexperienced Coconut Chutney with idli, dosa or vada or uttapam.
- For a spicy chutney, add extra inexperienced chillies.
- You can too add 1 to 2 small to medium-sized garlic cloves within the chutney.
- To get a barely bitter style, add a small piece of tamarind.Â
- For a thicker chutney add much less water whereas mixing.
Vitamin Info
Inexperienced Coconut Chutney | Coriander Coconut Chutney
Quantity Per Serving
Energy 143 Energy from Fats 99
% Day by day Worth*
Fats 11g17%
Saturated Fats 6g38%
Polyunsaturated Fats 0.3g
Monounsaturated Fats 3g
Sodium 336mg15%
Potassium 105mg3%
Carbohydrates 11g4%
Fiber 5g21%
Sugar 3g3%
Protein 2g4%
Vitamin A 346IU7%
Vitamin B1 (Thiamine) 0.02mg1%
Vitamin B2 (Riboflavin) 0.02mg1%
Vitamin B3 (Niacin) 23mg115%
Vitamin B6 0.02mg1%
Vitamin C 44mg53%
Vitamin E 2mg13%
Vitamin Ok 13µg12%
Calcium 32mg3%
Vitamin B9 (Folate) 244µg61%
Iron 1mg6%
Magnesium 11mg3%
Phosphorus 29mg3%
Zinc 0.3mg2%
* P.c Day by day Values are based mostly on a 2000 calorie weight loss program.
This Inexperienced Coriander Coconut Chutney from the weblog archives first revealed in July 2013 has been up to date and republished on December 2022.
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