Coriander Coconut Chutney - No onion no garlic recipe

Coriander coconut chutney is an easy to prepare side dish for idli, dosa or any other tiffin items.  It is the best way to make use of fresh coriander leaves and we can also use the tender stem part of the leaves for preparing this chutney. Since we do not add onion and garlic in this recipe, it can be prepared on festival and fasting days.

Coriander Coconut Chutney Recipe

Serves  :  4 people

Ingredients

• Coriander leaves  -  1 medium sized bunch or 2 heaped cups
• Grated/dessicated coconut  -  4 tbsp
• Green chillies  -  3 small sized
• Ginger  -  a small piece
• Whole urad dal  -  1.5 tbsp
• Asafoetida -  2 generous pinches
• Tamarind  -  a small piece
• Salt  -  as required
• Oil  -  2 tbsp
• Mustard  -  1 tsp

Method

1. Wash and clean the coriander leaves. We can use the tender stems also for this chutney.
2. Clean the green chillies and ginger and chop them into small pieces.
3. In a pan, add 1.5 tbsp oil and once it is heated, add the whole urad dal and asafoetida .
4. Once dal turns golden brown, add the green chillies and ginger and saute well.
5. Add the coriander leaves and saute it till it shrinks a bit.
6. Add coconut and tamarind and saute for 2 to 3 minutes and switch off the stove.
7. Allow the mixture to cool and grind it to a fine paste by adding required water and salt.
8. In the same pan, add the remaining 1/2 tbsp oil and add mustard and once it crackles, add it to the chutney.
9. Serve with idli, dosa or any tiffin item.

Notes

• Mint leaves can also be used along with coriander leaves. If adding, add less quantity of mint leaves, else it will change the flavour and taste of the chutney.
• Tamarind gives a nice tangy taste to this chutney but add only a very piece of it.
• Do not saute the mixture for a long time after adding coconut and tamarind.  Also do the frying part only in medium flame through out.
• This can be refrigerated and used for a day. If you want to store the chutney for later use, do the tempering part only for the portion to be used. This way the chutney stays fresh for later use as well.