How to make Coriander Coconut Chutney - Fresh coconut chutney flavoured with coriander.

The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Coriander Coconut Chutney Recipe Card

Ingredients for Coriander Coconut Chutney Recipe

Prep Time : 6-10 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

• Coriander Leaves roughly chopped 1 small bunch

• Coconut scraped 2 cups

• Green chillies roughly chopped 5

• Roasted chana dal (dalia) 1/2 cup

• Ginger roughly chopped 1 inch piece

• Lemon juice 1 tablespoon

• Sugar to taste

• Salt to taste

• Oil 2 teaspoons

• Mustard seeds 1/2 teaspoon

• Split black gram skinless (dhuli urad dal) 1/2 teaspoon

• Asafoetida a pinch

• Curry leaves 5

Method

Step 1

Grind coconut, green chillies, puffed Bengal gram, coriander leaves and ginger to a paste with a little water. Add lemon juice, sugar and salt to taste. Heat oil and add mustard seeds.

Step 2

When they crackle add dhuli urad dal. When the dal turns light brown add asafoetida and curry leaves. Add this seasoning to the ground chutney and mix well.

Nutrition Info

Calories : 1516

Carbohydrates : 35.3

Protein : 98.8

Fat : 108.9

Other : 49.6gm