coriander coconut chutney

This Cilantro Coconut Chutney is a vibrant south-Indian condiment that&#039;s easy to make in 15 minutes, and is the perfect accompaniment with idli, dosa, vada and uttapam.

Cilantro Coconut Chutney (Nariyal Chutney)

cilantro, packed (leaves and light green stems (see notes))

serrano chili (or Jalapeno (see notes for spice level))

½ inch ginger (peeled)

oz coconut, grated (fresh or frozen - about 1 cup (see notes))

salt ((adjust after blending))

water ((adjust while blending))

oil ((coconut/avocado/light olive oil))

asafoetida ((heeng))

mustard seeds ((black variety))

urad dal ((urad dhuli))

curry leaves

Blend Ingredients

In the following order, add cilantro, green chili, ginger, grated coconut and salt in the blender. Start by adding ½ cup water and blend. (if using Blendtec, hit the smoothie button).

Blend till smooth

Add more water as needed through the pourer while blending, until it blends to a smooth texture. Transfer to a serving bowl.

Blend Chutney Ingredients

Prepare Tadka

Heat a small fry-pan on medium heat. When hot, add oil, heeng, mustard seeds and urad dal. Stir and cook until the urad dal turns golden brown and mustard seeds pop. Stir in curry leaves and turn off the heat.

Prepare Tadka (Tempering)

Add Tadka to Chutney

Pour the tempering over the chutney and mix. Serve at room temperature or cold, with your favorite south-Indian entree, like idli, dosa or uttapam.

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