Coconut coriander chutney is a vegan condiment made by blendingcoconut. This Indian condiment that doubles up as a sauce also is simple and easy to make.
Prep Time10 minutesmins
Cook Time1 minutemin
Course: Accompaniments, Condiments
Cuisine: Indian
Keyword: chutney, nariyal ki chutney, Sauces, Vegan
Add all the coconut, chillies, ginger, garlic, coriander, roasted gram, salt, lemon and sugar to the chutney pot and blitz the mixture.
Add water as needed and check your seasoning.
Once the chutney is well-blended transfer to a bowl.
Let us make the tempering:
Heat oil in a small pan and splutter the mustard.
Add the urid dal and hing. Let the urid dal become reddish.
Add the broken chillies and curry leaves.
Pour over the bowl of chutney.
Notes
Temple Chutney 1 cup coconut 5-6 green chillies 1-inch knob of ginger ½ teaspoon salt or to taste 1 lemon 1-2 tablespoon water
Add to the chutney bowl and blend it. Since this is a bit on the dry side add 1 tablespoon water if needed.
Substitutions you can use:
In place or roasted gram, you can use Bengal gram also called split chickpea gram, chana dal. Dry roast it on low flame till it gets a reddish ting. Cool the dal then grind it to a fine powder. Now add the rest of the chutney ingredients and grind.
You can also fry in oil split chickpea and split black lentils till they are light golden in colour and grind it with the rest of the chutney.
For a souring agent generally lemon or tamarind, in Maharashtra curds/yogurt is used too.
Keep in mind if you want the colour to be retained add lemon tamarind generally gives a blacker shade to your chutney.