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Coriander Coconut Chutney
Course:
Condiments
Cuisine:
Chutneys, Indian
Ingredients
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
Instructions
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.
Notes
As mentioned above, you can leave out the tempering step if you are using this chutney as a dip or spread.