South Indian Coconut Coriander Chutney
Coconut Coriander Chutney - popular South Indian condiment typically served with various breakfast dishes. This is a gluten free, no onion no garlic chutney. Perfect to pair with most Indian breakfast dishes and crunchy deep fried snacks.
Servings: 5 people
Calories: 4833kcal
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
For Chutney
- 1 Tablespoon Oil
- 6 Green Chillies adjust to yourspice levels
- 1 sprig Curry Leaves remove leaves from stem
- 150 gms (or) 1 cup Fresh Coconut remove from shell and chop roughly
- 40 gms Fried Gram
- 1 Teaspoon Cumin Seeds
- Half bunch Fresh Coriander Leaves
- Yogurt
- Salt
For Tadka
- 1 Teaspoon Oil
- ½ Teaspoon Mustard Seeds
- ½ Teaspoon Cumin Seeds
- 1 Teaspoon Urad Dal
- 3 small Dried Red Chillies
- 1 sprig Curry Leaves remove the leaves from the stem
Instructions
- Heat oil in a small pan over medium heat.1 Tablespoon Oil
- Add green chillies and saute for a couple of minutes just until they release a strong aroma.6 Green Chillies
- Now add curry leaves, diced fresh coconut, roasted gram dal, fresh coriander leaves, cumin and saute for 1-2 minutes.1 sprig Curry Leaves, 150 gms (or) 1 cup Fresh Coconut, 40 gms Fried Gram , 1 Teaspoon Cumin Seeds, Half bunch Fresh Coriander Leaves
- Switch the heat off and let it cool completely.
- Place the cooked ingredients in a blender or food processor.
- Add salt, yogurt, and a little water and blend until you get a smooth paste.Yogurt, Salt
- If the chutney is too thick, you can add more water and blend again to get the desired consistency.
- Transfer the coconut coriander chutney to a serving bowl.
- For tadka, heat oil in the same pan.1 Teaspoon Oil
- Add mustard seeds, cumin seeds and urad dal.½ Teaspoon Mustard Seeds, ½ Teaspoon Cumin Seeds, 1 Teaspoon Urad Dal
- Allow them to splutter and the dal to turn golden brown.
- Now add dried red chillies and curry leaves, and saute for a minute and then switch the heat off.3 small Dried Red Chillies, 1 sprig Curry Leaves
- Pour the tempering over the blended chutney and mix well.
- Serve the chutney with idli dosa, vada, or any South Indian snacks of your choice.
Notes
Ingredient Sauteing: Before grinding, it's necessary to saute the coconut, chilies, roasted gram, and other ingredients. This improves the chutney's flavour and taste while eliminating of the raw aroma.
Adjust Spice Levels: Green chilies add heat to the chutney. Adjust the number of chillies to use based on your spice tolerance. Remove seeds for a milder taste.
Consistency: Modify the thickness of the chutney by adjusting the water added while blending. Use less water to make the chutney thicker; add more water gradually to make it thinner.
Tempering at the Right Temperature: Heat the oil for tempering sufficiently but avoid overheating to prevent burning the spices.
Tempering Sequence: Add mustard seeds, cumin, urad dal first; once they splutter, add red chillies and finally, curry leaves. This sequence ensures the flavours are released effectively.
Nutrition
Calories: 4833kcal | Carbohydrates: 210g | Protein: 45g | Fat: 456g | Saturated Fat: 401g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Trans Fat: 0.02g | Sodium: 452mg | Potassium: 4820mg | Fiber: 124g | Sugar: 86g | Vitamin A: 41IU | Vitamin C: 59mg | Calcium: 198mg | Iron: 33mg
