Coconut Coriander Chutney

Being married to an Iyer, Coconut Chutney is a staple in my kitchen. Goes well with practically any South Indian dish, I love to use this on hot steaming idlis. Originally my mother prepares it with just coconut, but I like the green color the coriander provides and hence the addition. I prefer the shredded coconut readily available on the market, but freshly grated coconut elevates the taste to another level.

Coconut Coriander Chutney

Coconut Coriander Chutney

Ingredients

• 1 cup shredded coconut
• 1/3 bunch of coriander
• Salt to taste
• 2 green chilies, whole

For the tempering

• 1 tsp Oil
• 1 tsp, Hing or Asafoetida
• 1 tsp Urad Dal
• 1 tsp Mustard Seeds
• 1 Dry red chilly
• 3-4 Curry Leaves

Method

• Grind the coconut, coriander and green chilies into a fine paste and remove in a bowl
• Add salt and mix well
• In a small pan, add oil, all the spices, and the curry leaves
• Add the tempering to the coconut paste and refrigerate
• Coconut Coriander Chutney is ready

Coconut Coriander Chutney