Coriander Coconut Chutney
South Indian coriander-coconut chutney for dosa/idli.
For 8 servings
Blend the base ingredients into a smooth paste.
- Place the grated coconut, cilantro, green chili, ginger, and roasted chana in a high-speed blender.
- Add water in small increments to assist the blades.
- Process until the mixture reaches a thick, uniform consistency.
TIPUse cold water while blending to prevent the coconut from releasing too much oil and becoming greasy.Prepare the tempering and combine.
- Heat oil in a small tempering pan over medium heat.
- Add mustard seeds and wait until they begin to crackle and pop.
- Pour the hot oil and seeds immediately over the blended chutney and stir gently.
TIPCover the pan with a lid momentarily when the mustard seeds start popping to avoid splashes.
What to keep in mind.
3 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use fresh cilantro stems as they carry more flavor than the leaves alone.
- 2Do not over-blend once the tempering is added to maintain the texture of the mustard seeds.
- 3If the chutney is too thick, thin it with a tablespoon of yogurt for a creamier, tangier profile.
Adapt it for your goals.
Low sodium
Eliminate added salt and double the ginger and green chili to maintain a bold flavor profile.
spicierSpicier
Add two extra Thai green chilies or a pinch of red chili flakes to the tempering oil.
milderMilder
Remove the seeds from the green chili before blending to reduce the heat while keeping the flavor.
Why this is on our healthy list.
Heart Healthy Fats
Coconut provides medium-chain triglycerides which can be used efficiently for energy.
Digestive Aid
Ginger and mustard seeds contain compounds that stimulate digestive enzymes.
Antioxidant Rich
Fresh cilantro and green chilies are packed with vitamins A and C.
Frequently asked questions
Yes, it is rich in healthy fats from coconut and provides essential micronutrients from fresh cilantro and ginger.
