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Green Coconut Chutney
Green Coconut Chutney is a traditional Indian recipe for a classic fried chutney of coconut, coriander (cilantro) leaves, ginger, chilli, gram and tamarind typically served as an accompaniment. The full recipe is presented here and I hope you enjoy this classic Indian version of: Green Coconut Chutney.
prep time
15 minutes
cook time
5 minutes
Total Time:
20 minutes
Serves:
4
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesHerb RecipesBean RecipesIndian Recipes
Here is another classic South Indian green chutney that is a typical accompaniment for idli, dosas or uttapam. This version blends fresh coriander (cilantro) leaves with the fresh coconut and spices to yield a vibrant green colour. Being quick and simple to make it’s often served for breakfast. The coconut can even be prepared the night before and stored in the refrigerator.
Ingredients:
3/4 cup grated coconut / thengai / nariyal
10g (1/2 cup, packed) chopped coriander (cilantro) leaves
1/2 tsp chopped ginger
1 green chilli, chopped
1 1/2 tsp toasted chana dal / split bengal gram dal / split chickpeas
1 tsp urad dal / husked black gram / ulutham paruppu
mall marble-sized piece of tamarind pulp
1 tsp oil (I use peanut/groundnut or sesame)
Salt to taste
For the tempering:
1/4 tsp mustard seeds
1/2 tsp oil
Method:
Pick the coriander leaves along with tender stems and wash them thoroughly. Chop the washed coriander leaves.
Heat oil in a kadai or wok. Add the chana dal and once they start changing colour slightly, add the urad dal. Fry until the dals turn golden brown in colour.
Now add the chopped ginger and chopped coriander leaves along with the tamarind. Stir fry the mixture for just a minute. Take off the heat and set aside to cool slightly.
Add the grated coconut and chopped green chilli along with salt and transfer the contents to a blender or mixer. Blend the ingredients to a fine paste, adding a little water as needed. Transfer the chutney to a serving bowl.
For the tempering, heat the oil in a small pan. Add mustard the seeds and when they splutter, remove from heat and pour over the chutney and mix well.
The green coconut coriander chutney is now ready to be served.
