Coconut coriander chutney recipe

Coconut coriander chutney, ginger flavoured coconut chutney, recipe with step wise pictures. This coconut coriander chutney is a very regular affair in our home. Whenever i ask my Varsha, what chutney she wants for idli|dosa, without any second thought she will say green coconut chutney. Though i am a big fan of thenga chutney i often make this chutney too. But since it is a very simple one i never thought of posting the recipe of the coconut coriander chutney. Recently when she was browsing the recipe index of jeyashri’s kitchen, she casually asked me, why the recipe of my favorite chutney is not available in the website. So i made it for the again and posting the recipe today. The recipe is nothing fancy and no such precise measurements you have to follow. Just go ahead and alter the quantity of  ingredients little here and there to suit your taste.
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• Coriander chutney
• Restaurant style coconut chutney

• Grind the coconut, roasted gram dal(pottukadalai), coriander leaves, ginger, salt and green chili into a fine paste.
• Add little water while grinding the chutney.

• Once done transfer it to a bowl.
• Add little water to adjust the consistency.
• In a pan add oil and throw in the mustard seeds and curry leaves.
• Once mustard splutters switch off the flame and add it to the chutney.

• Just before serving mix the tempered seasoning well.
• Coconut coriander chutney is ready to serve.
• This chutney pairs well with idli, dosa, uttapam and kuzhi paniyaram too.

1. As we are adding coconut and coriander you can add 3-4 green chilies . I always use the spicy variety of chili so i added 2, but still i felt little less spicy.
2. Do not add more roasted gram than mentioned.
3. Always use freshly grated coconut for coconut chutney.
4. A dash of lemon can be squeezed if you want a tinge of tanginess in the coconut coriander chutney.