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
- 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.