Coconut coriander chutney recipe.
This is the most common breakfast chutney made in South India and goes very well with idli, dosa, rotti, etc. This aromatic chutney can be made in minutes and is a great accompaniment to finger foods. Also known as green chutney, this refreshing and tasty chutney is a breeze to make. As the name suggests, coconut and coriander are the main ingredients of this vibrant dish.
Chutneys are an essential part of south Indian breakfast. Each household has their own version of these easy-to-make side dishes. There are several variations to it – peanut chutney, tomato chutney, chutneys made with the peel of vegetables like pumpkin/bottle gourd/ridge gourd to name a few. These chutneys are different from the ones served with snacks or street food which is mint chutney and sweet chutney. You can find all these chutney recipes here.
To make this chutney, take coconut, coriander leaves, roasted Bengal gram (puthani), tamarind, ginger, green chilli and salt. Add some water and blend it into a smooth paste. In a small pan, heat a teaspoon of oil, add mustard seeds and let it splutter. Add urad dal, curry leaves, dry red chilli and hing. Add this prepared tempering over the chutney and mix well. This is a very easy and basic chutney recipe that can be ready in less than 15 minutes.
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Coconut coriander chutney