March 11, 2016

Kothamalli Thengai Chutney | Coriander Coconut Chutney | Vegan and GlutenFree | Chutney varieties

Chutneys are my go-to dish for Idlis and Dosas which are made almost everyday for Breakfast. We do prefer non-coconut chutneys like  Apple Chutney,Mooli Chutney, Quick Tomato Chutney , another version of Coriander chutney without Coconut etc sometimes we do indulge in Coconut based Chutneys.

While we make the classic Coconut Chutney (which I am yet to blog !!), we also like this coriander flavoured Coconut chutney that goes very well with any South Indian breakfast - Idli / Dosa & uttappams / Pongal / Upma / sevai / Vada and my elder one likes it particularly.

Lets get to the recipe now. Do make this and let me know how you liked this twist. Totally Vegan and GF too, so picky eaters can make this regularly.

Check over 20+ varieties of Chutneys here


Prep : 15 mins, Cook : 5 mins, Serves : 4
Ingredients:

  • Fresh / frozen Coconut - 1 cup
  • Fresh Coriander leaves - 3/4 cup
  • Oil - 2 tsp (divided use)
  • Tamarind paste - 1/2 tsp or about 5 gms dry tamarind
  • Methi seeds / fenugreek seeds - less than 1/8 tsp
  • Jaggery grated - 1/2 tsp
  • Salt - to taste
  • Tempering: Mustard seeds, curry leaves

Method:

  1. In a pan, add 1 tsp oil, fry methi seeds, immediately add the tamarind and coriander and fry well till coriander is wilted a bit (about 2 mins). Switch off flame and add coconut and fry for 1 mins. 
  2. Cool and grind with little water along with with salt and jaggery to a smooth pouring consistency.
  3. prepare tempering with remaining oil, mustard seeds, curry leaves. 
  4. Pour on chutney. Mix well and serve.
  5. Keeps upto 3 days under refrigeration.






Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#62

13 comments:

  1. I am more of a tomato or onion chutney fan, but my husband love the coconut versions over everything else.

    ReplyDelete
  2. this chutney is on my 'to do' list. have made coconut chutney no of times but not with coriander

    ReplyDelete
  3. Can have two more idlies with this aromatic chutney.

    ReplyDelete
  4. There are so many versions of coconut kotmir chutneys and this one looks equally delicious.

    ReplyDelete
  5. I love coconut chutney in idli and dosa but never tried it with coriander. Going to try it soon. Thanks for sharing such a lovely dish.

    ReplyDelete
  6. I love this chutney a lot. Coriander adds so much flavour to the chutney..

    ReplyDelete
  7. Our togo chutney for idlys and dosas. Yummm

    ReplyDelete
  8. Coconut coriander chutney looks flavorful.Perfect to pair with idli and dosa.

    ReplyDelete
  9. Can we live without this chutney??Love it to bits.

    ReplyDelete
  10. I use the stems of cilantro often to coconut chutney. Makes it so flavorful.

    ReplyDelete
  11. ohh!! I need hot idlies to finish this chutney..Looks very tempting dear..

    ReplyDelete
  12. with the tadka looks so inviting

    ReplyDelete
  13. I've never used methi in coconut chutney. Looks yummy.

    ReplyDelete

hi there ! Thanks for stopping by. Would love to hear what you thought of this post.. your support is invaluable for this blog..

Cheers
Kalyani

Related Posts Plugin for WordPress, Blogger...
 

Sizzling Tastebuds Copyright © 2009 Cookiez is Designed by Ipietoon for Free Blogger Template