Coconut Chutney is a must with dosas and even many more South Indian snacks. There are many ways to prepare coconut chutney and this recipe is for green coconut chutney which is prepared with with mint and coriander leaves along with the coconut. The flavor of coconut with mint and coriander is luscious.
Cuisine: South Indian
Time: Preparation – 10 mins, Total – 10 mins.
Servings: yields one cup.
- Mint Leaves (Pudina) – 1/2 cup (tightly packed)
- Coriander Leaves (Dhania) – 1/2 cup (tightly packed)
- Fresh Grated Coconut – 1/2 cup (you can use frozen as well, thaw it first)
- Green Chilli – 1-2
- Roasted Chana – 2 tbsp
- Ginger – 1 inch
- Lemon Juice – 1 tsp
- Black Mustard Seeds – 1/2 tsp
- Chana Dal (Split Bengal Gram) – 1/4 tsp
- Urad Dhuli Dal (Skinned Black Gram) – 1/4 tsp
- Curry Leaves – 5-6
- Asafoetida (hing) – a pinch
- Oil – 1 tbsp
- Water – 1/4 cup or as required
- Salt to taste.
PS: 1 Cup = 250 ML.
How to make Green Coconut Chutney:
- Take a grinder. Add mint leaves, coriander leaves, coconut, roasted chana, ginger, green chilli, lemon juice, salt and 1/4 cup water. Grind to make a fine paste, add more water if it’s difficult to grind. Transfer chutney to a bowl
- Heat oil in a pan. Add mustard seeds and let it splutter. Add chana dal and urad dhuli daal, saute for a few seconds till color starts to change. Add curry leaves and asafoetida. Stir and add it to the chutney
- Your Green Coconut Chutney is ready. Serve it with dosas, idli or any snack of your choice. It’ll remain fresh and good for 2-3 days under refrigeration.