CILANTRO COCONUT CHUTNEY (NARIYAL CHUTNEY)
This Cilantro Coconut Chutney is a vibrant south-Indian condiment that's easy to make in 15 minutes, and is the perfect accompaniment with idli, dosa, vada and uttapam.
Provided by Aneesha Gupta
Categories Side Dish
Time 15m
Number Of Ingredients 11
Steps:
- In the following order, add cilantro, green chili, ginger, grated coconut and salt in the blender. Start by adding ½ cup water and blend. (if using Blendtec, hit the smoothie button).
- Add more water as needed through the pourer while blending, until it blends to a smooth texture. Transfer to a serving bowl.
- Heat a small fry-pan on medium heat. When hot, add oil, heeng, mustard seeds and urad dal. Stir and cook until the urad dal turns golden brown and mustard seeds pop. Stir in curry leaves and turn off the heat.
- Pour the tempering over the chutney and mix. Serve at room temperature or cold, with your favorite south-Indian entree, like idli, dosa or uttapam.
Nutrition Facts : Calories 127 kcal, Carbohydrate 5 g, Protein 1 g, Fat 12 g, SaturatedFat 9 g, Sodium 105 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
CILANTRO AND COCONUT CHUTNEY
Steps:
- Heat a skillet over medium-low heat and toast the coriander, cumin, fennel and cardamom seeds until very aromatic, about 1 minute. Put into a blender along with the cilantro, coconut milk, fresh coconut, ginger, sugar, salt, chili, garlic, and lime juice, and pulse until smooth and well blended.
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- Grind together all ingredients mentioned above for chutney. Add small quantities of water to assist in grinding and to get the desired consistency. Remove and set aside in a bowl.
- Heat oil in a small pan and add mustard seeds. Once they splutter, add the urad dal and chana dal.
- Once the dal turns golden brown, add the asoefotida and curry leaves. Let them cook until the curry leaves turn crispy.
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