A good chutney complements many Indian snacks like pakoras, wadas and dhoklas. Today I’m sharing my mom’s recipe of coconut chutney which she normally use in making vegetable sandwich. This chutney completes many other snacks in our house like urad dal bhajiyas and idlis. She tempers the chutney with oil, mustard seed, cumin seeds and curry leaves when it is served with snacks. Tempering adds a very nice flavour to the chutney.
Coconut and Coriander Chutney:
Coconut (cut into small pieces) – 1 n 1/2 cup or half coconut
Coriander leaves – 1/2 cup
Green chillies – 6 – 8 or as per your taste
Garlic (peeled) – 8 – 10 small cloves
Vinegar or Lemon juice – 1 – 2 tsp or as per taste
Water – 1/2 cup + 1 tbsp
Salt – to taste
Also see: Onion Tomato Chutney
- Mix all the ingredients and blend it together to form a smooth paste.
- Use as required.
- Add water depending upon what consistency you want your chutney to be.
- This chutney can be served with idli, dosas, medu vada or you can also serve it with bhajiyas.
- We even have this chutney with khichdi or tehri.
Do try my mom’s recipe of coconut chutney and let me know whether you like it or not.