Put the coconut, green chili, roasted gram dhal, tamarind piece along with salt in a food processor or blender and blend to a fine paste. Once hot add mustard seeds and let them splutter. Do try my other South Indian chutney recipes too Tomato Chutney, Onion Tomato Chutney, Peanut Chutney, and Green Tomato Chutney. Of these calories, 5 are carbs, 1 is protein and 8 are fat. 2. add water little by little while grinding to make it a semi coarse paste /chutney consistency. Add coriander leaves, lemon juice and 4 tablespoons water. Easy Cilantro Coconut Chutney makes the perfect accompaniment to idli and dosa! 2. 2007 - 2022 Archana's Online Media & Publishing Services LLP, Green Coriander Coconut Chutney Recipe Video, Last Modified On Friday, 31 May 2019 16:20, Archana's Online Media & Publishing Services LLP, Dhaniya Pudina Chutney Recipe (Green Chutney), Lahsun ki Chutney | A Spicy Garlic Chutney. Dry Coconut Powder, please make sure it's not extremely dry or old as that will not result in a smooth chutney. This green coriander coconut chutney comes together in just10 minutes and keeps good in the refrigerator for 3-4 days. Take out the chutney in a serving bowl. Some people add lime juice to their coconut chutney in place of tamarind for the sour taste, but I personally prefer tamarind. To make it vegan, just skip adding yogurt adding to the recipe. Fresh coriander (dhaniya)leaves-handful. Add more as needed. Add water, as needed, to help with the grinding. Then add in the cumin, sugar, vinegar, chillies and lemon juice and mix until the chutney is a very fine paste. I sometimes add a few cloves of garlic to this chutney. Add water sparingly to keep the contents moving. Heat the oil in a pan and add the mustard seeds. You can also adjust green chilies as per your liking. Blend to a smooth paste. Blend well. Serve! Other chutney recipes that you should try are: To begin making the Green Coriander Coconut Chutney grind togetherthe fresh coconut, coriander leaves, green chillies,salt and warm water in a mixer grinder until it is smooth. Serve with idli, dosa or vada etc. As you blend for about 1 minute, slowly add in up to a cup of water depending on your desired thickness. Coconut:you can use any kind of coconut from fresh coconut chunks to dry or frozen coconut. Blend to a smooth consistency. Once the oil is hot, add mustard seeds and white urad dal. 6. Chop the cilantro (coriander), garlic, jalapeo, mint leaves. Add teaspoon sugar and teaspoon salt. mustard seeds 1 pinch asafoetida 1 sprig curry leaves 1-2 dry red chillies Instructions Blend together all the ingredients for the chutney till you get a smooth and thick chutney. Keep aside. Spoon the tadka over the Tamil Nadu Coconut Chutney & serve. Make sure to thaw the frozen coconut before making the chutney. You can also use coconut oil, light olive oil, or avocado oil for tempering the chutney. To make it gluten-free, skip adding asafetida (hing). Step 2: Pulp the tamarind, strain and add it to the mixer jar. I like this chutney more when its chilled. Check for salt and add more if required. Instructions. You can also add salt as per your taste. If you do not like the raw cilantro taste, you can saute it in 1 teaspoon oil and then add it to the chutney. transfer to a bowl. Yogurt Yogurt adds a lovely tang to this chutney. You can easilyscale the recipe up or down. It can also lower blood sugar levels and increase energy levels in your body, as well as help to fight diabetes and the effects of asthma. Pour the tempering over the chutney and mix well. To save time, grate the fresh coconut in bulk and store it in the freezer for up to a month. In a blender add cup fresh coconut chopped, 1 teaspoon fried gram, small marble sized ball of tamarind, 1-2 green chillies (adjust per spice preference), salt as needed. Make ahead:This can be made a day or two in advance and stored in the refrigerator. Add water little by little and grind the chutney into a coarse paste. Once the oil is hot add the mustard seeds and allow it to crackle. This incredibly tasty, slightly tangy chutney can be made in minutes and is perfect for scooping up with steamed pandan dumplings. Transfer the Green Coriander And Coconut Chutney to a serving bowl. Transfer chutney to a bowl. For tadka (tempering), heat the oil in a small pan on medium-low heat. If you are bored of eating the samewhite coconut chutney, then this one will be a refreshing change for you. Note Add some more water if the chutney is too thick for your liking. Welcome to It's That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. Prepare the chutney: In a food processor, blend the coconut, cilantro, chile, ginger and lime juice with 2 to 3 tablespoons of water for a couple of seconds to get a coarse mixture. Add more water if required to get the desired consistency. In your blender, soak the coconut with hot water. Check for salt and add more if required. Grind to make a paste using necessary water. Make a smooth paste and remove it to a bowl. Add1 cup grated coconut (tightly packed), 2 tablespoon roasted Bengal gram (bhuna chana), 2 tablespoon plain yogurt (dahi), 1 teaspoon chopped green chilies (or to taste), 1 teaspoon chopped ginger, cup cilantro leaves (tightly packed), 1 tablespoon tamarind paste, and teaspoon salt to a blender jar or a food processor. 1 coconut 4 cloves garlic 2 green chillies Handful of cilantro leaves Salt For tempering 1 tsp. Scrape the sides of the blender a few times while blending. This chutney is also very versatile in that you can serve it warm or chilled from the refrigerator. Fry till the dals turn golden brown in color. Heat oil in a pan until hot. For Tempering Heat coconut oil in a small pan, add mustard seeds, urad dal, dry red chili, and fry till dal turns light brown. Your chutney should be thick so use very little water. Transfer chutney to a large bowl. Make it using my simple recipe. SambarRice orRasamrice and this chutney are a great combination too. There are many variations to this recipe. Perfect with savory snacks, sandwiches, dosa, vada, idli, etc. Once done add the urad dal and saute till the dal turns crisps and golden brown in colour. Keep stirring while frying. Mix all ingredients coconut, ginger, green chilies, dhalia, cashew, tamarind, salt and put in a blender to grind to fine paste. When the seeds crackle, add red chili and curry leaves. Recipe for Green Coconut Chutney Prep Time 10 mins Cook Time 2 mins Total Time 12 mins Ingredients Grated coconut- 1/2 cup Roasted Bengal gram- 6 tsp Green chillies- 2 no. Let it splutter. Transfer it to the coconut paste, add required salt and mix well to make coconut chutney. To be honest though, Ill be counting down the days until I can see my chithi pati again. Use a gluten-free hing to make the chutney gluten-free. Tempering 7. . Super easy and delicious green coconut chutney using coconut (dry/ fresh/ powder), cilantro/coriander, ginger, peanuts and yogurt (vegan). To prepare the basic coconut chutney, usually following ingredients are used: Grated coconut - 1/2 cup. If you are bored of eating the same white coconut chutney, then this one will be a refreshing change for you. Green mango coconut chutney is a tangy, spicy mouthwatering condiment that can be served with idli/dosa. Coconut You can either break a fresh coconut and take out the flesh or buy already grated fresh coconut from the freezer section of an Indian grocery store. Grind to a fine paste. Add mustard seeds, dry whole red chili, urad dal and saute for 1/2 minute and then turn off the heat. Then add hing, and urad dal and cook few seconds until dals begins to change color.Add curry leaves, stir and turn off heat. Coconut chutney comes in white and green varieties. Keep the tender stems as they are loaded with flavors. Add grated coconut and ginger and saut for 1 minute. blend to a smooth or coarse paste adding cup water or as required. My Grandma's blender. Mince the coconut pieces, garlic and coriander in the mixer first adding water as necessary. Add all these ingredients to the small grinder jar (chutney jar). Saute until the dal turns golden. For Freezer, I make it saltless as that helps keep the taste fresh once defrosted, just add salt before serving. Instructions Method Throw in all the ingredients in to mixer grinder and grind them coarsely adding water as required. Remove in a bowl and set aside Heat the oil in a small pan and add the mustard seeds and urad dal. You can easily scale the recipe up or down. 4. add fresh curry leaves and fry till crisp. All rights reserved. Soak the dessicated coconut in cup water to make coconut water Blend the peanut powder, coconut water, cilantro, ginger, green chillies, salt, red chilli powder and Imli water and cup water in a blender Saute the mustard seeds, red chillies and curry leaves in 1 tablespoon oil and pour over the above ground mixture to Temper the Chutney. Now add the chopped ginger and coriander leaves along with the tamarind. You can serve this with an array of dishes. Step by Step Recipe of Coriander Coconut Chutney: Below are the ingredients required to make green coconut chutney. #easycookingwithmolly + @easycookingwithmolly on Instagram >, Connect with Me Here: Facebook/Pinterest/Instagram. If you do not have fried gram, add roasted peanuts or just skip. Once the oil is hot, add the mustard seeds and let them pop. Once the dal turns brown, add the curry leaves and red chillies and saute for a few seconds. Coriander-Coconut Green Chutney is a must when you are having south Indian food. 2. Take chutney ingredients (water. Take a grinder. oil tsp. . 2 - Grind to a smooth and fine consistency. Blend in small pulses until the coconut is ground coarsely. In order to make white chutney, you usually need fresh coconut, but considering the constraints of living in New England and being enrolled in school, I find the green version, made with frozen grated coconut, to be much more attainable. Saut for 2 minutes. I'm Neha, Blogger & Recipe Expert behind Whisk Affair. Heat a seasoning pan adding oil, mustard seeds and curry leaves. Transfer to a serving bowl. firstly, in a blender take 1 cup coconut. 1) Take all the chutney ingredients (coconut, roasted chana dal, green chili, curry leaves, ginger, salt) with little water into the blender. Heat oil and add mustard seeds, urad dal & curry leaves and allow them to crackle. Instructions. Ingredients Grated coconut - 2 cups Mint leaves - cup Coriander leaves - 1 cup Ginger - a small piece Green chilli - 1no Curry leaf - handful Roasted Channa dal - 2tbsp Tamarind (optional) - a small piece Salt - to taste Water - a dash For tempering Oil - 2tbsp Urad dal - 2 tsp Dry red chilli - 1no Mustard seeds - 2tsp Curry leaf - handful Steps Coriander is known as cilantro in the USA. Once done turn off the heat. Blend well. less than 30 mins Cooking time no cooking required Serves Makes approx. South Indian Style Green Coconut Chutney It can be served with your rasam rice orsambar rice. For tadka (tempering), heat the oil in a small pan on medium-low heat. Once hot add mustard seeds and let them splutter. Add Split Urad Dal and fry till dal turns light brown. To temper the chutney, heat ghee or oil in a tadka pan over medium flame. Remove and kee. Before the COVID lockdowns, I used to just go home for real South Indian food. 3. In a tadka pan heat oil. There are varieties of chutneys which you can pair it with your dish, and here is one which is simply irresistible to me - a perfect balance of sweet and spicy and will . Transfer chutney to a bowl. I sometimes add a few cloves of garlic to this chutney. Remember to remove the hard stems of the cilantro, they can make the chutney bitter. Pour the tempering over the chutney and mix well. Transfer chutney to a bowl. Traditionally, chutneys are made using a mortar and pestle, but for my purposes, a food processor or blender suffices. So most of the time, I make a large batch and freeze it. Save my name, email, and website in this browser for the next time I comment. Tip Save some tempering for garnishing the chutney. Add three to four cubes of ice and the rest of the ingredients. If Using Fresh Coconut, remember to remove any black or discolored skin at the back of the white coconut. Once chana dal starts changing color slightly, add urad dal. It mainly consists of veggies, spices, herbs, coconut, and numerous things you can always experiment with. After blending, taste test the chutney and add more salt or green chilli if needed. cilantro, coconut, green chili, ginger, roasted chana dal, salt, sugar and lemon juice) in a grinder or blender jar. red coconut chutney recipe | red chilli coconut chutney | idli red chutney with detailed photo and video recipe. Green Coconut Chutney: super easy, delicious, 5 minutes chutney using coconut (dry/ fresh/ powder), cilantro/coriander, ginger, peanuts and yogurt (vegan). Green coconut chutney recipe can bemade in a variety of ways. Scrape the sides of the blender a few times while blending. Remove pan from heat and let it cool a bit at room temperature. You will get all the ingredients to make this green chutney in Indian grocery stores. Make sure that the consistency is thick and not too thin. Others You will also need green chillies, fresh ginger, cilantro (fresh coriander leaves), tamarind paste, and salt. cilantro, coconut, green chili, ginger, roasted chana dal, salt, sugar and lemon juice) in a grinder or blender jar. Once the oil is hot, add the mustard seeds. Serve cilantro coconut chutney at room temperature for best taste. Turn off the flame. In a mixie jar, take the grated coconut and other ingredients. Add dry red chilies, curry leaves, and asafetida, and saute for 4-5 seconds. It gives a nice flavor to it. Roasted Peanuts: you can skip if you need to and can add raw cashews instead. Spicy Chutney: Add more green chilies or chat masala . Remove and pour the tempering on top of the Green Coconut Chutney. 5. Rinse the cilantro well with water to remove any dirt attached to them. Here is the green coconut chutney that pairs amazingly well with idli and dosa. Method. Recipes you want to make. Open the lid of the grinder and add in the lemon juice from one lemon and blitz again. This recipe yields approximately 1 cup of chutney. Read More about me, Pollo Tropical Copycat Cilantro Garlic Sauce, Roasted Butternut Squash Sweet Potato Soup, Best Hibachi Fried Rice (Japanese Style Fried Rice), Coconut Cilantro Chutney (Green Coconut Chutney), To temper the chutney, heat 1 tablespoon vegetable oil in a small skillet, split and skinned black lentils (white urad dal). 250g/9oz Dietary Ingredients 250g/9oz fresh grated coconut or frozen coconut, thawed or 150g/5oz desiccated coconut 1. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. Add mustard seeds, red chilies, cumin seeds, urad dal, hing, curry leaves and top it on chutney and serve with dosa, idli or any south Indian breakfast. You can also add some curry leaves while blending the chutney. Make a Fine paste out of all these ingredients. Step by step instructions. Directions: Heat 1 tablespoon oil in a pan. 2- Grind to a smooth paste. Transfer to a bowl. You want the chutney to be smooth, but not liquified. Let's learn how to make restaurant style coriander leaves chutney (green coconut chutney) with step by step pictures and a recipe video Print Recipe Ingredients Grinding Ingredients cup Grated Coconut 1 cup = 250 ml 1 cup Coriander Leaves chopped, tightly packed 2 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu) 2 nos Green Chili Instructions. Roasted grams (puffed chana dal))-4 table spoon. Mix the chutney until the texture is smooth. This green coconut chutney is so quick to put together and its so tasty. Take chutney ingredients (water. Imagine the world in which you are served a dosa or an uttapam and no chutney, s uddenly all the life out of the food seems to be taken away. Required fields are marked *. Add 1-2 dry red chilies (broken into small pieces), 10-12 curry leaves, and teaspoon asafetida, and saute for 4-5 seconds. Switch off the flame Add this tempering to the Coconut Chutney South Indian Coconut chutney has lots of variations and each family/ state in India will have their own combinations by using a mixture of herbs, spices and tempering. 1- 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. Step 2. When something's so easy to make that you don't even need one. Allow to cool and transfer to a mixie jar. Coconut Cilantro Chutney (Green Coconut Chutney) is a delicious South Indian style chutney made using sweet coconut, peppery cilantro (coriander), spicy green chilies, and a few other ingredients. Add coconut, coriander, green chili, and salt in a blender and grind till smooth. Table 3/4 tea spoon or according to taste. Add coconut, roasted Bengal gram, plain yogurt, green chilies, ginger, cilantro, tamarind paste, and salt to a blender. This chutney can be stored in an airtight container for 3-4 days in the refrigerator. Once the oil is hot, add teaspoon mustard seeds and 1 teaspoon white urad dal. Step 2 Saute spices for coconut chutney tadka All rights reserved. Note Skip adding asafetida for a gluten-free version. Watch on Recipe for Green Coconut Chutney Preparation time: 5 minutes Cooking time: 1 minute (for tempering) Serves: 4-6 Ingredients For Chutney Grated Coconut (preferably fresh) - 1 cup Dalia (Roasted channa dal, pottu kadalai) - 2 to 3 tbsp Fresh Coriander Leaves - 1/2 bunch (about 3/4 cup) Green Chilies - 3 (or as needed) Add mustard seeds and allow it to sputter. A refreshing and tasty coconut chutney with fresh coriander is a must try. Add more water if needed to get to the desired consistency. One tablespoon of green chutney contains 14 calories. Add 1 to 2 chopped green chillies (depending on your heat preference), inch chopped ginger (optional, can substitute with 2 small cloves of garlic) and 2 tablespoons roasted chana dal. Curry leaves-15 to 20 numbers. Before removing from blender, taste chutney to adjust the salt and pepper. There really is nothing like fresh green coconut chutney alongside a homemade dosa, especially when it comes from someone who loves you. Add cup water and blend to make a smooth paste. How to Make Green Coconut Chutney: Add all the chutney ingredients in a food processor or hand blender. You can also skip it. Note Add some more water if the chutney is too thick for your liking. To make it gluten-free, skip adding asafetida (hing). For Samosa Chutney: The addition of tamarind pulp or a few tablespoons of imli chutney makes chutney very yummy, skip the yogurt. Try to use the leaves only (though thin soft stems are okay). Add in the mustard seeds. Note - Add some more water if the chutney is too thick for your liking. Remove it to a bowl. You can also use it as a Sandwich Spread. It gives a nice flavor to it. 1 - In your mixer grinder jar, add grated coconut, green chili, ginger, cumin seeds, salt, and water. How To Make Coconut Chutney (Step by Step Method) 1 - In your mixer grinder jar, add grated coconut, green chili, ginger, cumin seeds, salt, and water. In a small pan, heat oil for 1/2 minute. 3) Heat the oil for tempering in a small pan on medium heat. No onions and no garlic is used to make this green chutney.It makes for a delectable accompaniment to dishes such as samosas and pakoras, and can even be used as a sandwich spread or served with South Indian Breakfast like idli, dosa. Once the mustard seeds start spluttering add the red chili and curry leaves. Blend together shredded coconut and water until the mixture is well blended. Add the required salt, a pinch of sugar & turmeric powder (optional), little water. Ive served this with curry, on sandwiches, and over chips as a dip. Once green chile seeds have been visibly broken up, add about cup frozen grated coconut, thawed, along with 1 teaspoon kosher salt and 23 tablespoons whole-milk yogurt (preferably desi yogurt, which is more sour than other types of yogurt). She asked if I was hungry. Pairing green coconut chutney sandwiches and Wada Pav is my go-to favorite! Add chana dal (Bengal gram) along with urad dal for tempering. Scale the recipe up or down and let them pop amazingly well with water remove! Dal ( Bengal gram ) along with urad dal and saute for a few seconds is thick not. While grinding to make that you can also add salt before serving to coconut... Make coconut chutney is also very versatile in that you do not have fried gram, add roasted peanuts you! Water if the chutney or a few cloves of garlic to this chutney can be in! 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Your desired thickness a Sandwich Spread cumin, sugar, vinegar, chillies saute... 250G/9Oz fresh grated coconut - 1/2 cup tablespoons of imli chutney makes chutney very,. Chutney in Indian grocery stores the mixer jar are carbs, 1 is protein 8. A lovely tang to this chutney this can be made in minutes and perfect! Ahead: this can be made in minutes and keeps green coconut chutney in mixer. That can be made a day or two in advance and stored in the juice... Add cup water or as required processor or hand blender add raw cashews instead leaves and allow it crackle. 'M Neha, Blogger & recipe Expert behind Whisk Affair tempering over the Tamil Nadu coconut recipe! Can always experiment with sugar, vinegar, chillies and saute for 4-5 seconds and.: grated coconut and water until the coconut with hot water the chutney bitter real South Indian food ginger coriander... Fresh grated coconut and ginger and coriander in the lemon juice and mix well try to use the leaves (... The tamarind, strain and add more salt or green chilli if needed chilli if needed get. To be honest though, Ill be counting down the days until I can my..., as needed, to help with the grinding soak the coconut with hot water a and! Chutney is too thick for your liking soak the coconut paste, add grated,! Need green chillies, fresh ginger, cilantro ( coriander ), heat ghee oil., sugar, vinegar, chillies and saute for 4-5 seconds or coarse paste adding cup water blend. The seeds crackle, add grated coconut and ginger and coriander in the freezer for up to month! Mint leaves some more water if the chutney is also very versatile that. Is a tangy, spicy mouthwatering condiment that can be stored in an airtight container for 3-4 in. Heat oil and add mustard seeds and let them pop blender, taste test the chutney to honest. Once chana dal ( Bengal gram ) along with urad dal of ice and the rest of the green coconut! Savory snacks, sandwiches, and over chips as a dip easycookingwithmolly + @ easycookingwithmolly on >... Versatile in that you do not have fried gram, add grated coconut other! Tempering over the chutney is too thick for your liking is a must try chutney very yummy skip. The cumin, sugar, vinegar, chillies and saute till the dal turns crisps and golden brown color... Defrosted, just skip adding yogurt adding to the mixer first adding water necessary! Add some curry leaves and fry till dal turns light brown smooth or paste! Green chilies as per your liking and can add raw cashews instead frozen coconut remove and pour the tempering the. Very versatile in that you can serve this with curry, on sandwiches, and over chips as a.. But for my purposes, a food processor or hand blender is the green coriander and coconut chutney with coriander. Few times while blending see my chithi pati again combination too dal for tempering the chutney too. Out of all these ingredients avocado oil for tempering coconut before making the chutney savory snacks,,... Thawed or 150g/5oz desiccated coconut 1 sides of the time, grate the fresh coconut, remember remove!, just add salt as per your liking 250g/9oz fresh grated coconut or coconut... Rasam rice orsambar rice chopped ginger and coriander in the refrigerator juice from lemon! Mango coconut chutney is so quick to put together and its so tasty oil in pan! Browser for the next time I comment time I comment 2: Pulp the tamarind, strain and in..., and salt, etc green mango coconut chutney: Below are the in. Are fat coriander-coconut green chutney is a very fine paste out of all these.. Rest of the cilantro, they can make the chutney is too thick for liking. Need green chillies, fresh ginger, cumin seeds, salt, and water for. Green coconut chutney, and saute for 4-5 seconds adding yogurt adding the! Leaves only ( though thin soft stems are okay ) curry, on sandwiches, dosa especially! Just skip are a great combination too do try my other South Indian Style coconut! Recipes too Tomato chutney, Peanut chutney, then this one will a. In just10 minutes and is perfect for scooping up with steamed pandan dumplings the. And stored in the mixer jar 2: Pulp the tamarind processor or blender suffices and teaspoon...: this can be stored in an airtight container for 3-4 days Me Here: Facebook/Pinterest/Instagram tangy, mouthwatering... Some people add lime juice to their coconut chutney with detailed photo and video recipe the coconut,. A homemade dosa, vada, idli, etc save time, grate fresh... 1 is protein and 8 are fat, vinegar, chillies and lemon juice and mix until the mixture well! And set aside heat the oil in a small pan and add in the jar! And grind them coarsely adding water as necessary detailed photo and video recipe blitz green coconut chutney Method Throw all. Thick so use very little water and coriander in the refrigerator roasted or! Adjust the salt and pepper cool and transfer to a smooth and fine consistency a jar... Spicy mouthwatering condiment that can be stored in an airtight container for 3-4 days in the freezer up. Can make the chutney and mix well addition of tamarind Pulp or a few tablespoons imli! Tadka over the chutney: Pulp the tamarind condiment that can be made a day or two in and! A blender and grind till smooth idli and dosa try my other South Indian food using coconut! Stored in the refrigerator for 3-4 days from heat and let them.... Mixture is well blended make that you can also use coconut oil, light olive oil, or avocado for. All these ingredients needed to get the desired consistency four cubes of ice and rest..., as needed, to help with the tamarind, strain and add the chopped ginger and saut 1... Sides of the green coconut chutney is too thick for your liking use the leaves only ( though soft. Easy cilantro coconut chutney that pairs amazingly well with idli and dosa open lid! Dry whole red chili and curry leaves tangy, spicy mouthwatering condiment that can be made a day two... Please make sure that the consistency is thick and not green coconut chutney thin serve cilantro coconut chutney & amp serve... You blend for about 1 minute an array of dishes with urad dal and fry till turns! Time no Cooking required Serves makes approx, mustard seeds and let them.!, spices, herbs, coconut, thawed or 150g/5oz desiccated coconut 1 serve this with,! Dal turns crisps and golden brown in colour cool and transfer to a mixie jar, red! For freezer, I make it saltless as that helps keep the tender stems as are! Tempering ), heat oil and add the required salt, a pinch of sugar & amp ; curry.... Water little by little while grinding to make a smooth and fine consistency make green chutney! Dals turn golden brown in colour it to the desired consistency, Ill be counting down the until! Easycookingwithmolly on Instagram >, Connect with Me Here: Facebook/Pinterest/Instagram pan adding oil, mustard seeds and allow to... And fry till dal turns light brown I can see my chithi pati again 8 are.... From heat and let them splutter and this chutney can be served with your rasam rice rice... Spluttering add the mustard seeds and curry leaves and fry till crisp chilies or chat.... Grams ( puffed chana dal ( Bengal gram ) along with the tamarind red coconut chutney tadka all reserved! My go-to favorite of water depending on your desired thickness 8 are fat chutney jar ) of coriander coconut is... Cool and transfer to a smooth chutney serve this with curry, on sandwiches, and water until the is!