This Green Coconut Chutney or Coriander Coconut Chutney is made with fresh coriander leaves (cilantro), coconut and some spices, herbs. It pairs well with South Indian snacks like idli, dosa, vada, bonda and uttapam.
First rinse the coriander leaves thoroughly in water a few times. Use the stems if they are tender. Drain all the water and set aside.
Blend or grind the coriander leaves, grated coconut, roasted chana dal, ginger, green chili, sugar, lemon juice, salt with ½ cup water or as needed. Grind to a fine consistency.
Taste the chutney and add more salt, sugar or lemon juice if required. Stir and mix well.
Heat oil in a small frying pan. Keep heat to a low.
Add the mustard seeds and urad dal.
Let the mustard seeds splutter and the urad dal get browned.
Add asafoetida and curry leaves.
Fry for a few seconds until the curry leaves become crisp.
Pour this tempering mixture together with the oil, over the Coriander Coconut Chutney and stir to combine.
Serve the Green Coconut Chutney with idli, dosa or vada or uttapam.
Notes
For a spicy chutney, add more green chillies.
You can also add 1 to 2 small to medium-sized garlic cloves in the chutney.
To get a slightly sour taste, add a small piece of tamarind.
For a thicker chutney add less water while blending.
Omit adding roasted chana dal if you do not have them. Add less water when grinding, if you do not add the roasted chana dal.