The Western world has dips, India has chutneys!
If you decide to make and savor all the chutneys that are prepared across India, you would need more than a lifetime; there is so much variety. And today, thanks to global culinary fusion, chutneys are becoming dips and vice versa.
This coriander coconut chutney is a good example of that. You could use it as a chutney for dosas, idlis, parathas or use it like a dip with crackers or steamed veggies. I prefer not to use tempering if using as a dip though.
A very simple and classic chutney, the main flavours are fresh coriander and coconut. The sweetness of the coconut perfectly balances the earthy, vibrant freshness of the coriander leaves. I love coriander and hence went a little overboard with its use, hence the bright green colour. But if you wish, reduce the amount of coriander and you get a very coconuty light green chutney.
Recipe Courtesy: www.archanaskitchen.com
Coriander Coconut Chutney
- Grated coconut – 100 gms
- Fresh coriander leaves – 150 gms
- Green chilli – 1 chopped
- Ginger – a small knob chopped
- Cumin/jeera seeds – ½ tsp
- Salt – to taste
- Lemon juice – to taste
- To temper:
- Mustard seeds – ¼ tsp
- Curry leaves – 4-5
- Dry red chilli – 2
- Cumin seeds – ¼ tsp
- Vegetable oil – 1 tbsp
- Using a blender or food processor, grind the coriander leaves, coconut, green chilli, ginger, cumin seeds and salt to a smooth consistency.
- Remove to a bowl and squeeze in lemon juice to adjust taste.
- Add a tempering made from mustard seeds, curry leaves and dry red chilli over the top and mix just before serving.