Coconut and Coriander chutney | South Indian chutney

Another form of chutney made with coconut and coriander which goes well with Idli, Dosa, Vada.

Ingredients:

For Grinding:
1/2 cup grated coconut (fresh or frozen)
1/2 cup coriander / cilantro leaves
1 inch ginger
1 clove of garlic
2-3 green chilles
salt
water

For Tempering:
coconut oil
1/4 teaspoon mustard seeds
generous pinch of cumin seeds
few curry leaves
dry red chilli

Method:

• Grind all the ingredients with little water (mixture should be little thick) into smooth paste. 
• Pour it into a serving bowl. Add required salt and mix well.
• Next for tempering, take a pan add oil and mustard seeds.
• Once the seeds splutter add curry leaves, cumin seeds and dry red chilli.
• Stir for second then switch off the flame and pour the tempering over the chutney.
• Mix everything and serve with Idli, Dosa or Vada.

Pictorial:

Grind all the ingredients with little water (mixture should be little thick) into smooth paste.

                          Pour it into a serving bowl. Add required salt and mix well.

For tempering, take a pan add oil and mustard seeds.Once the seeds splutter add curry leaves, cumin seeds and dry red chilli. Stir for second.

Pour the tempering over the chutney. Mix everything and serve with Idli, Dosa or Vada.