Learn how to make this quick and easy Chutney in less than 10 minutes.. Home » Recipes » Pickles, Chutnies, Dips & Jams » Green Coconut Chutney, Published: Mar 24, 2019 | Last Updated On: May 6, 2020 by Neha Mathur. In short, this chutney is. To make this mango coconut chutney, Fry 1 tbsp of urad dal & green chilies in 1 tsp oil until golden. Being a SouthIndian, idli and dosa are a regular feature in my kitchen. White Coconut Chutney Recipe ! Put the coconut, green chili, roasted gram dhal, tamarind piece along with salt in a food processor or blender and blend to a fine paste. also known as Coconut Cilantro Chutney, Nariyal Dhaniya Chutney and Green Indian Chutney. Tempered with mustard seeds, hing, urad dal and curry leaves, this coriander coconut chutney is quite easy to make and perfect to serve with idli and dosa. Plain white coconut chutney and this Green Coconut Chutney with a hint of coriander are the popular one too. Green Coriander Coconut Chutney Recipe by Archana's Kitchen You can increase or decrease the amount of coriander leaves used in this chutney. Add dry red chilies, curry leaves and hing. Coconut chutney is a delicious and creamy side dish made form fresh or dry coconut, chilies, cumin, ginger garlic and salt. once the oil turns hot add 1 tsp mustard, 1 red chilli and few curry … Some people add lemon juice in their coconut chutney in place of tamarind for the sour taste, but I personally prefer tamarind. This way, you can reduce the time it requires to  make this chutney. Michelle Cohen Back to Recipe. I am going to try it with pesarattu soon. Makes 2 cups Prep time – 10mins Cooking time – 5mins. Firstly, add warm water for a juicy and creamy texture and blend till smooth consistency. Fry until the dal turns brownish. Making coconut chutney is not a big deal now. Adding fried chana gives this chutney gives a very restaurant like taste. Red coconut chutney: Replace the green chilies with red chilies in the same recipe. So do not skip it. My 148th recipe, “South Indian Green Chutney”, a wonderful side for South Indian Dosa and Idli. The combination of coconut + cilantro gives it such a refreshing, light taste and makes it a perfect side with Indian snacks like samosa, pakora, tikkas, sandwiches, and ofcourse ALL South Indian food like dosa, vada, idli, uttapam (yummmmmmm). How to Cook Green Coconut Chutney with Dosa Idli. That is the reason why it is more commonly known as dosa chutney or idli chutney recipe. To a mixer, coconut, fried gram, green chilli, tamarind, garlic, jeera, coriander, mint and curry … Later, temper with whole red chilies, mustard seeds, urad dal, curry leaves fried in ghee. There are many variations of coconut chutney followed across South India. If you do not like raw coriander taste, you can saute it in 1 tsp oil and then add in the chutney. Transfer the coriander leaves, coconut, water and cashew nuts to a blender and blend until the … How to Cook Green Coconut Chutney with Dosa Idli. As the mustard seeds pop, transfer the … I sometimes … By CARTHA. Heat oil in a small frying pan and add the mustard seeds and urad dhal, cook over gentle heat and when the mustard seeds start to pop add the curry leaves and red dry chili and stir-fry for 1 minute. Add the coconut, garlic, green chili, and … Directions: Take grated coconut, ginger, garlic, green chillies, roasted peanuts and salt in a small chutney jar of a food processor or grinder. Amount of coriander leaves included in the chutney is the key to get bright green color. Coconut chutneys have many variations and they go perfectly with idli, dosa and vada and hence they are quite in demand in my household. Furthermore, I want to share some suggestions for a Coconut Chutney for Dosa recipe. Here is how to make it. Grind this mixture with the grated coconut, salt and tamarind to a slightly rough paste. Grind everything together for a minute. This chutney tastes so good with popular south Indian recipes like Idli, Upma, and Dosa. As the mustard seeds pop, transfer the seasoning to green chutney. It gives a nice flavour to it. Some people add chana dal along with urad dal for tempering. This way, you can reduce the time it requires to make this chutney. now prepare the tempering by heating 2 tsp oil. Remove from flame. To make the masala dosas (the final product! Scrape the sides and add some water, depending on how thick or liquid you want the coconut chutney to be. If you do not like raw coriander taste, you can saute it in 1 tsp oil and then add in the chutney. Green chutney is ready. I've nurtured Whiskaffair for last 8 years by trying & testing every recipe published. You can also increase or decrease the amount of green chilli as per your liking. For the chutney: Heat the oil, add the asafoetida, red chilies, and then the dal. Heat a seasoning pan adding oil, mustard seeds and curry leaves. I like blending the coconut with a little water grated ginger minced green chilis and salt. You can also increase or decrease the amount of green chilli as per your liking. Serve it as side dish with. Similarly, not only this coconut chutney but the onion tomato chutney, Kerala style coconut chutney as well as peanut chutney makes an amazing pair with Upma, idli, dosa, vada and lot more things. This fresh coconut chutney … Add mustard seeds and urad dal. Allow to cool and add them to a mixie jar. Grind … Dosa and Idli is one of the most common breakfast dishes in my home and to change the things here and there, I like to play with the chutney flavours. Prepared from fresh coconut, urad dal, green chillies, dry red chilli, etc, thengai chutney is one of the best chutney recipes for serving with dosa, vada, masala dosa, idli, pongal, and other snacks. Click here to leave a review and give us a five star rating ★★★★★. Blend all the ingredients for chutney in a blender to make a smooth paste. About the recipe. Comment document.getElementById("comment").setAttribute( "id", "ac58953293b84297671d61e6cf8c90a5" );document.getElementById("h0fedcf10b").setAttribute( "id", "comment" ); Hi! Indian coconut chutney to be served with dosa and idli (steamed rice and lentil cakes). Traditional Chutney: Blend coconut, green chili, salt, and water to a smooth paste. It gives a nice flavor to it. Also check out crispy plain dosa recipe. As per individual preferences you can adjust consistency and spiciness adding water/green chillies. You can also make it dry or thin, depending on your taste preference. Transfer to serving boil. Some people add lemon juice in their coconut chutney in place of tamarind for the sour taste, but I personally prefer tamarind. This chutney goes perfectly well with Idli Dosa and Vada and is a breeze to make. Adding fried chana gives this chutney gives a very restaurant like the taste. Preparation time : 5 minutes Serves : 4. As I mentioned earlier, the basic coconut chutney Kerala style recipe or dosa idli chutney recipe is popular as a dip for South Indian breakfast items like dosa and idlis. The subtle taste of coriander mingled with coconut makes it very different too. Coriander coconut chutney (also called Green Coconut Chutney or Kothamalli chutney) : To the basic recipe ingredients, add ¼ cup cleaned chopped Some people add chana dal along with urad with urad dal for tempering. So do not skip it. Required fields are marked *. Add mustard, splutter and add urad dal followed by curry leaves. It will taste like a restaurant style chutney. Pesarattu recipe with ginger coconut chutney - Raks Kitchen The subtle taste of coriander mingled with coconut makes it very different too. This South Indian Green Coconut Chutney goes perfectly well with Idli Dosa and Vada and is a breeze to make. You can serve this chutney with idli, dosa, paniyaram, uttapam, vada etc. This popular South Indian chutney is a delicious side dish for Idli, Dosa, Vada, Pongal and many more. Grate the coconut in bulk and store it in the freezer for up to a month. ): This is the simplest and the easiest South Indian chutney recipe. Review this recipe WordPress. Sometimes it’s the red coconut chutney with a spicy kick from the dry red chillies and sometimes it is the peanut chutney. It goes well with the chutney too. Easy to make; Creamy Heat kadai with oil. You can add few mint (pudina) leaves to enhance the flavor. Add a little water to make the chutney of a spreadable consistency. Add the tamarind and coriander leaves and fry for a minute or till the coriander leaves changes it's color. Ask my kids and they will request for this quick white coconut chutney to pair dosa and idli. Grind them together until medium coarse texture. Being a coastal region one ingredient that is very common in every veg or nonveg recipes in our region is coconut.Infact,some people like replacing coconut oil for any other refined oil while cooking.So no need to mention coconut chutney is the most frequently done and served chutney for breakfast.There are different flavors and colors of coconut chutney.Some like it tangy and some … Dosa is probably one breakfast dish I frequently have for breakfast.However when I get a chance to visit Hotel Saravana Bhavan for breakfast or dinner I would never hesitate to order a dosa again. The red chilies can be soaked in water for 5 minutes prior for easy grinding. You can increase or decrease the number of coriander leaves used in this chutney. Add water and stir. It is very aromatic and tasty. For ease of grinding, you can soak tamarind in little water and include it along with water. « Mangalore Cucumber Stir fry | Southekayi Palya Recipe, Potato Pea Curry | Batani Gasi Recipe | Chapati Side dish ». Grate the coconut in bulk and store in freezer for upto a month. This basic Coconut Chutney also known as Nariyal ki Chutney, Idli Chutney, Dosa Chutney, etc. It also goes well with besan ka chila or moong dal chila. Coconut grated – 1/2 cup Green chilie – 2 Garlic cloves – 2 Onion – 1/4 of big onion Ginger – 1/2 inch Cashews broken – 1 … Add dry red chilies, curry leaves and hing. You can also add some curry patta leaves while blending the chutney. Throw in all the ingredients in to mixer grinder and grind them coarsely adding water as required. I sometimes add a few cloves of garlic in this chutney. Your email address will not be published. Here is how to make it. It goes well with the chutney too. You can increase or decrease the number of coriander leaves used in this chutney. Fry till the dal turns brown. ... 1 of 1 Coconut Chutney. I LOVE to see your creations so snap a photo and mention. Add the coriander leaves in same kadai and saute in low flame only till the leaves gets reduced in … blend to a smooth or coarse paste adding ½ cup water or as required. Add coriander leaves, lemon juice and 4 tablespoons water. Roasting these leaves also help to obtain good color. Throw in all the ingredients in to mixer grinder and grind them coarsely adding water as required. Heat a seasoning pan adding oil, mustard seeds and curry leaves. Cool & blend them together with half inch ginger, salt, half tsp cumin, half … Be sure that it will turn out good each time! Your email address will not be published. I'm Neha, Blogger & recipe expert behind WhiskAffair. Grated coconut – 2 cups Mint leaves – ½ cup Coriander leaves – 1 cup Ginger – a small piece Green chilli – 1no Curry leaf – handful Roasted Channa dal – 2tbsp Pour the tempering over the chutney. Coconut Chutney Recipe Variations . I sometimes add a few cloves of garlic in this chutney. Ingredients for Green Coconut Chutney. In a mixer grinder jar add roughly chopped coconut, green chilli, ginger, garlic, roasted chana dal, salt, tamarind pulp and little water. Take coconut, coriander, roasted chana dal, ginger and green chilies in a blender with very little … This Green chutney is a North Indian twist to the flavourful south indian chutney recipe.