Coriander Coconut Chutney (Karnataka Special Coconut Chutney)

Name: Coriander Coconut Chutney (Karnataka Special Coconut Chutney)
Cuisine: Indian
Ingredients: 1/2 cup Freshly Grated Coconut; 3 tbsp Roasted Chana Dal; 5 Green Chillies; 1 Inch Ginger; as required Small Bunch of Coriander Leaves; as required Juice of Half Lemon; to Taste Salt; 1/4 cup Water; 2 tsp Oil; 1/2 tsp Mustard Seeds; 1 tbsp Chana Dal; 1/4 tsp Cumin Seeds; as required Asafoetida (Pinch); 1 Sprig Curry Leaves

Rosalyn John @rosalyn_kitchen227

#KarnatakaSpecialCoconutChutney

Here is a super delicious chutney recipe for you guys. Do try it out once. It will become your favorite chutney to enjoy with your favorite snacks.

#KarnatakaSpecialCoconutChutney

Here is a super delicious chutney recipe for you guys. Do try it out once. It will become your favorite chutney to enjoy with your favorite snacks.

Rosalyn John @rosalyn_kitchen227

#KarnatakaSpecialCoconutChutney

Here is a super delicious chutney recipe for you guys. Do try it out once. It will become your favorite chutney to enjoy with your favorite snacks.

#KarnatakaSpecialCoconutChutney

Here is a super delicious chutney recipe for you guys. Do try it out once. It will become your favorite chutney to enjoy with your favorite snacks.

Saved

Ingredients

1/2 cupFreshly Grated Coconut
3 tbspRoasted Chana Dal
5Green Chillies
1 InchGinger
as required Small Bunch of Coriander Leaves
as required Juice of Half Lemon
to TasteSalt
1/4 cupWater
For Tempering of Chutney:
2 tspOil
1/2 tspMustard Seeds
1 tbspChana Dal
1/4 tspCumin Seeds
as required Asafoetida (Pinch)
1 SprigCurry Leaves

Saved

Steps

1

For Roasting the chana dal, wash 4 tablespoons of chana dal. Soak in water for 15 minutes. After the set time, drain away the water and roast 3 tablespoons of soaked Chana Dal in a tadka pan with few drops of oil. The remaining 1 tablespoon set aside for tempering of the chutney.
2

In a mixer, add freshly grated coconut, coriander leaves, ginger, green chillies and salt.
3

Next add lemon juice, roasted chana dal and water.
4

Grind the chutney to a smooth paste. Remove in a chutney bowl and set aside. The chutney taste good when ground with little water. But you can add little more water to get the desired consistency.
5

For Tempering of the Chutney: Heat oil in a tadka pan. Add mustard seeds and allow it to crackle. Add the soaked chana dal and fry until light golden in color. Add cumin seeds, asafoetida and curry leaves. Off the flame and pour this tadka over the prepared coriander coconut chutney. Mix it well and enjoy this super delicious Karnataka Special Coconut Chutney with your favorite snacks.