Cilantro coconut chutney

Cilantro-coconut chutney

This is a very common chutney in all Indian households. Still penning it down here as I normally make this chutney, the tomato-onion and groundnut chutney always with idli or dosa at home…Timeless and a very tasty chutney…

Ingredients
1 bunch of cilantro/coriander leaves
1/2 cup grated coconut
Marble size ball of tamarind
1 and half tsp cumin seeds
1 tsp fennel seeds
2 tsp coriander seeds
1 inch ginger
2 cloves of garlic
1 green chilli finely chopped
1 tsp sugar (optional)
salt to taste.

Tempering
(optional)
2 tbsp oil
half tsp mustard seeds
2 curry leaves
1 whole red chilli

Method

Grind the above ingredients except salt and sugar in a blender using very little water to a smooth paste. Remove in a vessel and add sugar and salt.
For the tempering, Heat oil in a small vessel. When the oil gets hot, add the mustard seeds. When they splatter, add the curry leaves and red chilli. Add this to the chutney and mix well. Take care while adding the tempering to the chutney and do so slowly and keeping a safe distance.
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One response to “Cilantro coconut chutney

  1. Pingback: Muthias (Steamed) « Life.Here.And.There·

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