Coconut Chutney is a must when we enjoy the South Indian snacks or dosas. It can also be relished with any other snack of your choice. There are many ways to prepare coconut chutney. Today I prepared it with mint and coriander leaves. The flavor of coconut with mint and coriander is luscious. Recipe is quite simple.
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
- Water – 1/4 cup or as required
- Salt to taste.
- 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.
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. Saute 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.