Coriander chutney goes well with Idli /dosa, roti, and also with evening snacks like bajji, bonda, or samosa. My mom would make different chutney varieties, which I learned from her.
This is a quick chutney, no need to roast or fry anything, you can grind the chutney, directly with fresh ingredients.
Notes
- If you don’t like the raw smell of coriander leaves, saute the leaves for 2 to 3 minutes with little oil.
- You can adjust the chilis according to your spiciness.
- Adding ginger is optional.
Other Chutney Varieties – Onion Chutney, Brinjal Chutney, Hotel Style Coconut Chutney, Peanut Chutney, Mint Coconut Chutney
Coriander coconut chutney is another variety of coconut chutney. It goes well with Idli/dosa, roti, and also with evening snacks like Bajji, Bonda, or samosa.
- 1 bunch Coriander leaves
- 1/2 cup Grated coconut
- 3 tsp Fried gram
- 4 Green chilis
- 1 piece Ginger
- 1 small piece Tamarind
- Salt as needed
- 1 tsp Oil
- 1/2 tsp Mustard seeds
- Few Curry leaves few
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Wash and clean coriander leaves and keep the ingredients ready.
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In a mixer jar, add coriander leaves, shredded coconut, fried gram, green chillis, ginger, tamarind, and salt.
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Add ¼ cup or required water.
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Grind it as a smooth paste.
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Heat oil in a pan add mustard seeds, allow it to pop, and add curry leaves.
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Add the tempering with chutney.
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Serve with idli or dosa.
Method
Step by Step Pictures
1. Wash and clean coriander leaves and keep ingredients ready.
2. In a mixer jar, add coriander leaves, shredded coconut, fried gram, green chillis, ginger, tamarind, and salt.
3. Add ¼ cup or required water and make it a smooth paste.
4. Heat oil in a pan add mustard seeds, allow it to pop, and add curry leaves.
5. Add tempering with chutney. Serve with Idli/Dosa.
