Coconut Chutney is a must with dosas and even many South Indian snacks. This recipe is for green coconut chutney, prepared with mint and coriander leaves along with fresh coconut.
Cuisine: South Indian
Time: Preparation – 10 mins, Total – 10 mins.
Servings: yields one cup.
- Mint Leaves – 1/2 cup (tightly packed)
- Coriander Leaves – 1/2 cup (tightly packed)
- Fresh Grated Coconut – 1/2 cup (you can use frozen also, thaw it first)
- Green Chilli – 1
- Roasted Chana – 2 tbsp
- Ginger – 1/2 inch
- Lemon Juice – 2 tsp
- Black Mustard Seeds – 1/2 tsp
- Split Bengal Gram (Chana Dal) – 1/4 tsp
- Skinned Black Gram (Urad Dhuli Dal) – 1/4 tsp
- Curry Leaves – 5-6
- Asafoetida a pinch
- Oil – 2 tsp
- Water – 1/4 cup or as required
- Salt to taste.
PS: 1 Cup = 250 ML.
How to make Green Coconut Chutney:
- Take a grinding jar and add mint leaves, coriander leaves, coconut, roasted chana, ginger, green chilli, lemon juice, salt & 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 until 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.