Coriander Coconut Chutney (Inexperienced Coconut Chutney)

You will need to do this Inexperienced Coriander Coconut Chutney made with contemporary cilantro leaves and tender grated coconut, and topped with an fragrant tempering of mustard seeds and curry leaves. This straightforward chutney takes 10 minutes to make and pairs effectively with idli, dosa, upma, and vadas.

Coconut Coriander Chutney in a bowl

This chutney is a variation made with cilantro leaves for my primary coconut chutney recipe.

Coriander coconut chutney goes effectively with South Indian dishes like idli and dosa, just like peanut chutney.

This chutney could be very straightforward to organize: grind the coconut and cilantro together with some aromatics, then add a fast tadka (tempered seasoning) to it, and it is able to be served.

Accompanying your meal with chutney can add taste, selection, and plenty of wholesome vitamins to your weight-reduction plan. This chutney just isn’t solely scrumptious but in addition very nutritious as a result of it incorporates the goodness of each coconut and cilantro, that are nice sources of antioxidants, dietary fiber, nutritional vitamins A, C, and Ok, in addition to iron and calcium.

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Coconut Advantages

Coconut has been utilized in Pacific and Asian cultures for a very long time. Nonetheless, now it has turn out to be well-liked everywhere in the world, with individuals realizing its well being advantages.  

Despite the fact that coconut is wealthy in energy and fat, it’s thought-about one of many healthiest fat.  Coconuts are wealthy in lauric acid, which is understood for being antiviral, antibacterial, and antifungal and boosts the immune system.

Why you may love this recipe

  • It solely wants easy elements.
  • Will be made in lower than quarter-hour.
  • Pairs completely with any south Indian dish!
  • It tastes higher when made forward of time.
  • It retains effectively within the fridge for as much as 3 days and may even be frozen!

Components you may want

Ingredients needed for Cilantro Coconut Chutney

Cilantro: To make the chutney, use contemporary cilantro. The herb’s leaves and delicate, inexperienced stems can be utilized, however I counsel eradicating the underside 2 inches as a result of they might be bitter.

Coconut: For this chutney, freshly grated coconut works greatest. Nonetheless, you too can use frozen coconut in case you can not discover it contemporary. Some individuals additionally like to make use of desiccated coconut to make this chutney.

Inexperienced Chili: For the warmth, use inexperienced chili; you’ll be able to regulate the quantity to your style.

Ginger: Ginger provides a bit spice kick to this chutney.

Roasted chana dal: Do not skip the roasted chana dal, also called Dalia in Hindi, because it offers the chutney a beautiful creamy texture.

Lemon Juice: The lemon juice offers the nariyal chutney a contemporary style. You possibly can additionally use tamarind paste rather than it.

Tempering: You may want oil, mustard seeds, urad dal, hing (asafoetida), curry leaves, and dry pink chili.

How you can make Coconut Chutney?

  • Grind collectively all elements talked about for chutney – coconut, cilantro leaves, ginger, inexperienced chili, roasted chana dal, and salt.
  • Add water in small portions as wanted to help in grinding and to get the specified consistency. Take away and put aside in a bowl. 
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