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
- 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
- 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.
- Cool and grind with little water along with with salt and jaggery to a smooth pouring consistency.
- prepare tempering with remaining oil, mustard seeds, curry leaves.
- Pour on chutney. Mix well and serve.
- Keeps upto 3 days under refrigeration.