Coconut Coriander Chutney Food

COCONUT CORIANDER CHUTNEY RECIPE

Steps:

• Add all the coconut, chillies, ginger, garlic, coriander, roasted gram, salt, lemon and sugar to the chutney pot and blitz the mixture.
• Add water as needed and check your seasoning.
• Once the chutney is well-blended transfer to a bowl.
• Heat oil in a small pan and splutter the mustard.
• Add the urid dal and hing. Let the urid dal become reddish.
• Add the broken chillies and curry leaves.
• Pour over the bowl of chutney.

GREEN CORIANDER COCONUT CHUTNEY RECIPE

Steps:

• To begin making the Green Coriander Coconut Chutney grind together the fresh coconut, coriander leaves, green chillies,salt and warm water in a mixer grinder until it is smooth.
• Open the lid of the grinder and add in the lemon juice from one lemon and blitz again.
• Transfer the Green Coriander And Coconut Chutney to a serving bowl.
• Now we will make the tempering.
• In a tadka pan heat oil. Once the oil is hot add the mustard seeds and allow it to crackle. Once done add the urad dal and saute till the dal turns crisps and golden brown in colour.
• After the dal has turned golden brown in colour add the red chillies and curry leaves and roast for a few seconds till curry leaves turn crisp. Remove from heat and add the tempering to the Green Coriander Coconut Chutney.
• Serve Green Coriander Coconut Chutney with Mini Idli Upma or Ragi and Oats Dosa and South Indian Filter Coffee for a wholesome breakfast.

CORIANDER CHUTNEY

Steps:

• Place all the ingredients in a blender and blend until the mixture become a paste. Add 4-5 tablespoons of cold water to ease blending. Add the yoghurt and mix well blended.
• Adjust seasoning as per taste.
• This chutney can be stored in an airtight, non-metallic container for up to four days in the refrigerator.
• ** servings is a rough guess,as it depends on what the chutney is used for.