A delicious and tasty green coconut chutney recipe that is served with idli, dosa for breakfast.
Course Chutney
Cuisine Indian
Keyword chutney recipe
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Total Time 10 minutesminutes
Servings 4people
Calories 160kcal
Author Fareeha
Ingredients
For grinding
1tspoil
bunch ofcoriander leaves
2tsp urad dal
1tbsptamarind
2tspchana dal
1cupcoconut
2-3garlic clovespeeled
3green chilies
salt to taste
For tempering
2tspoil
1/2tspmustard seeds
1whole red chili
few curry leaves
Instructions
Grinding the green coconut chutney
Heat oil in a pan and add the urad dal and chana dal till golden brown. Add the tamarind and coriander leaves and fry for a minute or till the coriander leaves changes it's color.
Allow to cool and add them to a mixie jar. Add the coconut, garlic, green chili, and salt. Make a smooth paste using water as necessary. Set aside this coconut chutney.
Preparing the tempering
Heat oil in a small non-stick pan, add the mustard seeds.
When the mustard seeds begin to splutter, add the red chili and curry leaves. Remove from fire.
Pour this tempering over the ground coconut paste. Serve with idli, medhu vada, upma or dosa.
Video
Notes
Always use fresh coconut for making this chutney.
Clean the tamarind thoroughly of any seeds or impurities before adding them to the chutney.
As we are adding coconut in it, this chutney tends to spoil very fast. So serve immediately at room temperature or refrigerate for up to 6 hours.