• Coriander chutney
  • Restaurant style coconut chutney
Coconut coriander chutney - 1
  • Recipe Cusine : Indian
  • Prep Time : 10 Minutes
  • Cook time : 10 Minutes
  • Serves : 3-4
  • Author : Jeyashri
  • Recipe Category : Breakfast | Dinner
  • Description : Coconut coriander chutney, ginger flavoured coconut chutney, recipe with step wise pictures

Coconut 1/2 cup Roasted gram dal 1.5 tblsp Coriander leaves a small bunch Ginger a small chunk Green chili 2-3 Salt as needed Oil 2 tsp Mustard seeds 1/2 tsp Curry leaves few

Method:

  • Grind the coconut, roasted gram dal(pottukadalai), coriander leaves, ginger, salt and green chili into a fine paste.
  • Add little water while grinding the chutney.
  • Once done transfer it to a bowl.
  • Add little water to adjust the consistency.
  • In a pan add oil and throw in the mustard seeds and curry leaves.
  • Once mustard splutters switch off the flame and add it to the chutney.
  • Just before serving mix the tempered seasoning well.
  • Coconut coriander chutney is ready to serve.
  • This chutney pairs well with idli, dosa, uttapam and kuzhi paniyaram too.
  1. As we are adding coconut and coriander you can add 3-4 green chilies . I always use the spicy variety of chili so i added 2, but still i felt little less spicy.
  2. Do not add more roasted gram than mentioned.
  3. A dash of lemon can be squeezed if you want a tinge of tanginess in the coconut coriander chutney.

Method with step by step pictures :

  • Grind the coconut, roasted gram dal(pottukadalai), coriander leaves, ginger, salt and green chili into a fine paste.
  • Add little water while grinding the chutney.
coconut coriander chutney - 2
  • Once done transfer it to a bowl.
  • Add little water to adjust the consistency.
  • In a pan add oil and throw in the mustard seeds and curry leaves.
  • Once mustard splutters switch off the flame and add it to the chutney.
coconut coriander chutney 2 - 3
  • Just before serving mix the tempered seasoning well.
  • Coconut coriander chutney is ready to serve.
  • This chutney pairs well with idli, dosa, uttapam and kuzhi paniyaram too.
Kothamalli thenga chutney - 4
  1. As we are adding coconut and coriander you can add 3-4 green chilies . I always use the spicy variety of chili so i added 2, but still i felt little less spicy.
  2. Do not add more roasted gram than mentioned.
  3. Always use freshly grated coconut for coconut chutney.
  4. A dash of lemon can be squeezed if you want a tinge of tanginess in the coconut coriander chutney.