You must try this Green Coriander Coconut Chutney made with fresh cilantro leaves and tender grated coconut, and topped with an aromatic tempering of mustard seeds and curry leaves. This easy chutney takes 10 minutes to make and pairs well with idli, dosa, upma, and vadas.
Grind together all ingredients mentioned above for chutney. Add more water in small quantities as needed 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.
Once the dal turns golden, add the asoefotida, dry red chili and curry leaves. Cook for about a minute until the curry leaves turn crispy. Then turn off heat.
Tadka is ready, pour it into the chutney immediately. Stir gently.
Chutney is ready to be served with idli or dosa.
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Notes
Vegan Variation: Use your favorite plant-based oil for tempering.Gluten-free Variation: Omit the asafoetida or use gluten-free asafoetida.Storing: You can keep this cilantro coconut chutney in an airtight container in the fridge for up to 2 days. Or freeze it for up to 2 months in freezer-safe containers. Thaw overnight in the refrigerator, adjust the thickness, and serve.