Coriander coconut chutney

  • Yield : 1 bowl
  • Servings : 2-4 people
  • Prep Time : 15m
  • Cook Time : 5m
  • Ready In : 20m

Coriander coconut chutney
A simple coriander coconut chutney that goes well as a side dish with most Indian snacks. You can have the chutney by spreading it on top of cut pieces of crispy Nan or toast. It has a vibrant fresh green look and is elevated to another level with the mustard and udad dal tempering.


Step 1

In a food processor, combine all chutney ingredients except salt and grind to make a smooth paste. If the paste is too thick, mix in a quarter cup of water. Remove in a bowl and mix in the salt.

Step 2

Put oil in a small frying pan over medium heat. When hot, add the mustard seeds and the dal.

Step 3

When they crackle, pour the tempering over the chutney. Mix well, check the taste and serve.

My Notes
1. You can also try a tempering of cumin seeds and curry leaves in the end as dressing.
2. It is important to finely grind the mixture to enable the flavours to mix.

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