Coconut & Coriander Stem Chutney

 

         Coriander stems / roots are extremely flavorful and has an intense aroma. They are usually discarded, but one can make best use of them.  As coriander leaves is my favorite herb, I added a handful of coriander stems to some coconut and prepared this extremely yummy chutney. You can spice it up accordingly. 

          The tempering to the end product gives a nice flavor and aroma to the chutney. This refreshing and yummy chutney can be enjoyed with idli, dosa, uttapam, vada or upma. You may also serve as a spread on sandwiches or parathas for a quick snack on the go. 

          Chutneys gives a complete meaning to any snacks / appetizers without which it is incomplete and makes any snack bland. So here is a simple and an easy chutney that can be used as a dip to be had with some veggie crudités. It can also be used as a pizza spread or added to chaats and chips. 

• 1 cup fresh grated coconut
• 1 cup fresh coriander stem, roughly chopped
• 1-2 green chilies
• 1-2 garlic cloves
• 1/3 cup roasted chana dal
• 1 tsp. lime juice
• salt to taste 

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds 
• 1/4 tsp. asafoetida 
• 1 sprig curry leaves 
• 1 tsp. urad dal

          Grind the coconut with rest of the ingredients into a smooth paste by adding required quantity of water. Transfer to a serving bowl.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, urad dal and curry leaves. 

          Sauté for a few seconds till the dal changes colour. Switch off the flame and pour this tempering on the ground chutney. Mix it well and enjoy as a side dish with dosa, idli, uttapam or upma.