Recipe- Cilantro Coconut Chuntey To Enjoy With Dosa Or Idli

Cilantro Coconut Chutney is one of my favorite chutneys to enjoy with dosa, vada or idlis! It’s so easy to make especially when you have some grated frozen coconut in your freezer.

Chutneys are staple in Indian households. However they are all not the same.Different parts of the country make different types of chutneys depending on the availability of ingredients in the region.Coconut based chutneys (& dishes in general) are more popular in southern, western and also eastern parts of India.

Ingredients

1 cup grated coconut 125 grams, I used frozen coconut
1 cup cilantro leaves only, hard stems removed, around 20-25 grams
1/2 inch ginger
1 green chili or more to taste
1/4 teaspoon salt or add to taste
3/4-1 cup water as needed
2 teaspoons oil 10 ml
1/2 teaspoon mustard seeds
1/2 teaspoon urad dal dhuli
pinch hing asafoetida
5-6 curry leaves

Method

* To a blender add grated coconut (I used frozen coconut which was thawed to room temperature and then used), cilantro leaves (hard stems removed), ginger, green chili and salt. You can also add some lemon juice if you want.

* Blend to a smooth consistency. Transfer chutney to a bowl.

* To make the tempering, heat 2 teaspoons oil in a pan on medium heat. Once the oil is hot, add the mustard seeds and let them pop.

* Then add hing, and urad dal and cook few seconds until dals begins to change color.

* Add curry leaves, stir and turn off heat.

* Pour tempering over the bowl of chutney. Serve chutney with dosa, idli, vada! I like this chutney more when it's chilled.