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Sunday, 5 February 2017

Green Coconut Chutney


          Chutneys are an integral part of our menu. It adds an Oomph factor to any dish and is served as an accompaniment to many Indian recipes. Today I prepared Green Coconut Chutney with fresh coconut, coriander & mint leaves. Hence the name. 

          You can serve this yummy chutney with any snacks like pakoras, bhajias, vadas or with idli, dosa, upma, etc. They can also be used as a spread on sandwiches, burgers and pizzas a la Indian style. So go ahead and give it a try.






  • 3 tbsp. fresh grated coconut
  • handful of mint leaves
  • handful of coriander leaves & stems
  • 2 tbsp. yoghurt
  • 1/2 tsp. sugar
  • salt to taste
  • 1-2 green chilies
  • 2 garlic cloves
  • 2 tbsp. roasted chickpea flour

Tempering - 
  • 1 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1 tsp. urad dal (split black gram lentil)
  • 1 dry red chili
  • pinch of asafoetida
  • dash of lime
  • pinch of idli podi (gun powder) to garnish







          Grind together all the ingredients (except tempering items) along with required quantity of water into a smooth paste. 

          Heat oil in a pan and temper with red chili and mustard seeds. After it stops spluttering add the urad dal and asafoetida. Saute for a few seconds and switch off the flame. 

          Pour this tempering over the ground chutney and mix well. Add a dash of lime and serve as a side dish to any starters / appetizers, idli dosa, snack, pakoras, bhajias or as a spread on sandwiches, burgers and pizzas.















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