Homemade Recipe: Coconut cilantro chutney

Making Coconut cilantro chutney Needs 13 Ingredients And 5 Steps

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Tutorial Cooking Of Coconut cilantro chutney Cilantro Coconut Chutney is one of my favorite chutneys to enjoy with dosa, vada or idlis! It's so easy to make especially when you have some grated frozen coconut in your freezer. Coconut or Nariyal Chutney is a great accompaniment to South Indian dishes such as idli and dosa.

Coconut cilantro chutney Coconut chutney is the quintessential South Indian condiment. It's usually served with idlis, dosas My mother would usually make her coconut chutney with cilantro leaves, and like her, I'm a huge. Add coconut, cilantro, tamarind paste, salt, and ¾ cup water until smooth; transfer to a bowl. We can cook Coconut cilantro chutney using 13 ingredients and 5 steps. Here is how you cook Coconut cilantro chutney.

Ingredients of Coconut cilantro chutney

  1. Prepare 2 tbsp of sesame seed oil.
  2. You need to prepare 1 tbsp of urad.
  3. Prepare 1/2 cup of channa.
  4. Prepare 1 tbsp of coriander seeds.
  5. You need to prepare 2 cups of coconut pieces + 2 green chilies.
  6. Prepare 1 cup of cilantro.
  7. Prepare 2 tsp of ginger sliced.
  8. You need to prepare 1/4 cup of curd.
  9. You need to prepare 1 tsp of mustard seeds.
  10. You need to prepare 1 tsp of fennel seeds.
  11. Prepare to taste of Salt.
  12. You need to prepare 1 pinch of asafetida.
  13. You need to prepare 1/4 cup of curry leaves.

This green cilantro coconut chutney is another variation of chutney that goes well with idli, dosa, vada, uttapam, upma or other South Indian tiffin snacks. If you are having idli or dosa then a chutney. Learn how to make Coconut-Cilantro Chutney. Cilantro Coconut Chutney. by: Nik Sharma.

Coconut cilantro chutney step by step

  1. Make a checklist. Gather all required ingredients; keep them within your reach.
  2. Serve chutney with rice, idlies, dosai and etc..
  3. Transfer the paste to a bowl. Stir in curd. Temper mustard, fennel seeds, and asafetida in hot oil over medium heat. When mustard seeds pop, turn off the heat. Stir in the tempered spices in the coconut-cilantro paste. Salt to taste. Garnish with curry leaves. Taste to make sure that chutney turned out the way you wanted it. Aromatic flavorful chutney is ready..
  4. Roast channa, urad coriander seeds and chiles in hot oil in a heavy saucepan over medium heat. -2 -3 minutes. Soak the roasted ingredients in water- about 15 minutes Wilt cilantro leaves in hot oil in a heavy saucepan over medium heat. -2 -3 minutes cool to room temperature. Blend the soaked ingredients, wilted cilantro, ginger and coconut pieces in a blender to make a smooth paste..
  5. You may serve the chutney with rice, idlies, dosai and etc..

The cilantro coconut chutney is my adaptation from my MIL's coconut chutney recipe - her coconut chutney was good but I wanted to elevate the flavors with cilantro and green chili and I. This condiment, bright in color and flavor, takes just minutes to make and goes great with our Vegetable Pakoras. Coconut Cilantro Chutney (photo by recipe author). This chutney can be stored in an airtight. Baked Coconut Chicken Tenders with Mango Chutney Dipping Sauce.

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