In a typical Maharashtrian thali, we use number of accompaniments such as pickle, papad, koshimbir and/or chutney to name a few. One of the common chutneys is Green Coconut Chutney. It goes well with all South Indian breakfast items such as Idli, Dosa, Vada, Upma etc. It also compliments some snacks such as Sabudana Vada, Poha etc.
Fresh coriander leaves used in this recipe give lovely color and aroma to this chutney. There are many variations to this recipe. You can add one or more of the following to bring a different taste e.g chana daal / peanuts / garlic / tempering of mustard seeds and curry leaves etc.
Some of the other chutney recipes are:
Below is my version of Green Coconut Chutney:
Green coconut chutney is a smooth blend of coconut, coriander leaves, green chilies etc. It is served as a side dish or dip for traditional South Indian breakfast.
- 1 cup Grated Coconut
- 2-3 Green Chilies chopped
- 1 inch Ginger
- 1 cup Coriander leaves roughly chopped
- 1/2 tsp Sugar
- 1 tsp Lemon juice
- Salt per taste
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Wash and roughly chop coriander leaves.
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In a grinder jar, add all the required ingredients.
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By adding little water at a time, grind to a smooth consistency.
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Serve fresh with desired dish.
- Do not add too much water as it will make the chutney runny.
Step by Step Recipe of Coriander Coconut Chutney:
- Below are the ingredients required to make green coconut chutney.
- Wash coriander leaves thoroughly and roughly chop them. Add all these ingredients to the small grinder jar (chutney jar).
- Grind to a smooth consistency by adding little water. Serve with idli, dosa or vada etc.
