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a copper bowl of cilantro coconut chutney with a plate of idlis on the side
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Cilantro Coconut Chutney

Fresh and flavorful cilantro coconut chutney is the perfect accompaniment to Southern Indian breakfast dishes like dosas and idlis. This condiment takes only about 10 mins to put together.
Course Breakfast, Condiments
Cuisine Indian
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 4 servings
Calories 217kcal
Author Manju

Ingredients

  • 1 cup grated coconut fresh or freshly frozen
  • 1 cup cilantro packed in
  • 2-3 Thai green chillies
  • ¾ teaspoon salt or to taste

For the tadka

Instructions

  • Place the grated coconut, cilantro, green chillies and salt in a food processor or the small jar of an Indian style mixer.
  • Add 2 tablespoon of water at a time, up to about ¼ cup of water, to help get the grinding started and to grind smoothly.
  • Grind till you get a smooth-ish paste. Scoop it out or pour it out to a serving bowl.
  • Add more water and mix well to get the desired consistency for the chutney. I like it a little thinner than a pesto. Some people like it thick like hummus. It is a personal preference.
  • In a small sauce pan or a tadka pan over medium heat, add the coconut oil. Once the oil starts to heat up.
  • Add the ural dal to it and fry till it starts to turn brown.
  • Add the mustard seeds, let it crackle and splutter.
  • Turn off the heat, add the curry leaves and dried red chillies. Give it a quick mix and pour over the chutney.

Notes

If using frozen grated coconut, zap it in the microwave for 30 seconds to warm it up before grinding. That way the oil in it wont clump up and you will get a smooth consistency for the chutney.

Nutrition

Serving: 0.25cup | Calories: 217kcal | Carbohydrates: 8g | Protein: 2g | Fat: 21g | Saturated Fat: 18g | Sodium: 522mg | Potassium: 175mg | Fiber: 5g | Sugar: 3g | Vitamin A: 443IU | Vitamin C: 55mg | Calcium: 19mg | Iron: 1mg