Friday, April 15, 2011

Cilantro-coconut chutney

Cilantro-Coconut chutney is a delicious chutney that can be a delicious accompaniment to Idlis, dosa or vadas. This chutney is very easy to prepare. Cilantro adds a very nice color to the chutney. I usually serve this chutney with Instant Pancake fritters / Instant Mangalore bonda / Instant Golibaje.

Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
Serves 2

  1. Fresh grated coconut :1 cup  (If using frozen, thaw before use)
  2. Green chillies (small variety) : 2-3 (adjust according to taste) *
  3. Tamarind : 1 small piece  **
  4. Cilantro or coriander leaves : 1/4 cup chopped
  5. Hing / Asafoetida : 1/4 tsp
  6. Salt  as per taste
  7. Oil : 2 tsp
  8. Mustard seeds or rai  :1/2 tsp
  9. Urad dal / Split black gram : 1/2 tsp
  10. Curry leaves : 4-5
  11. Red chillies  : 2-3


  1. Grind items 1 to 5 together in to a smooth paste using little water. 
  2. For the tempering/tadka, heat some oil . Once the oil is hot, add urad dal (split black gram) , mustard seeds and red chillies. Once the seeds start popping, add the curry leaves. 
  3. Turn off the heat and add the tempering to the chutney.
* You can adjust the quantity of chillies depending on your spice intake. I use the small variety of green chillies which are much spicier than the long ones. 
** In case you do not have the tamarind in your pantry, you can substitute it will 1 tbsp of lemon juice.

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