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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.