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: http://www.archanaskitchen.com
1. Grated coconut – 100 gms
2. Fresh coriander leaves – 150 gms
3. Green chilli – 1, chopped
4. Ginger – a small knob, chopped
5. Cumin/jeera seeds – ½ tsp
6. Salt – to taste
7. Lemon juice – to taste
8. Mustard seeds – ¼ tsp
9. Curry leaves – 4-5
10. Dry red chilli – 2
11. Cumin seeds – ¼ tsp
12. 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.
Note – As mentioned above, you can leave out the tempering step if you are using this chutney as a dip or spread.
What is your favourite chutney/dip?
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