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Hi, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, coconut chutney (with green chillies). One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
also known as Coconut Cilantro Chutney, Nariyal Dhaniya Chutney and Green Indian Chutney. The combination of coconut + cilantro gives it such a refreshing, light taste and makes it a perfect side with Indian snacks like samosa, pakora, tikkas, sandwiches, and ofcourse ALL South Indian food like dosa, vada, idli, uttapam (yummmmmmm). Take grated coconut, ginger, garlic, green chillies, roasted peanuts and salt in a small chutney jar of a food processor or grinder.
Coconut chutney (With Green chillies) is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Coconut chutney (With Green chillies) is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can have coconut chutney (with green chillies) using 16 ingredients and 4 steps. Here is how you cook that.
Active ingredients of Coconut chutney (With Green chillies):
- Get 1/2 Coconut (Scrapped)
- Take Few Curry leaves
- Make ready 1-2 green chillies
- Get 1 piece ginger
- Make ready 4-5 garlic
- Get 3-4 shallot onion
- Make ready 1 tbsp Curd
- Prepare 1 tsp jeera / cumin seeds
- Make ready to taste Salt
- Take For Seasoning–
- Take 1 tbsp Coconut oil
- Take 1/2 tsp Urad daal
- Prepare 1/2 tsp mustard seeds
- Get 1 dried red chilli
- Take 1 pinch asfoitida
- Get Few curry leaves
This chutney should be ground using the freshest ingredients. For this chutney do not use refrigerated coconuts and green chillies. In a mixer grinder jar add roughly chopped coconut, green chilli, ginger, garlic, roasted chana dal, salt, tamarind pulp and little water. Grind everything together for a minute.
How To Make Coconut chutney (With Green chillies):
- Collect all ingredients in the mixie jar.
- Grind it with minimum water. If you are finding difficulty in grinding, add one more spoon of curd.
- For seasoning take a pan add coconut oil, urad dal, mustard, curry leaves and asfoitida. Pour this seasoning in chuteny. Mix it properly. Serve with Idlis or Dosa.
- You also can serve this chuteny with Rice too.
Scrape the sides and add some water, depending on how thick or liquid you want the coconut chutney to be. Scaling: This coconut chutney recipe can be halved or doubled or tripled. Herbs: Instead of ginger, you can add garlic. You can even add some fresh coriander leaves (cilantro) or mint leaves. Sometimes it's the red coconut chutney with a spicy kick from the dry red chillies and sometimes it is the peanut chutney.
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