Coconut Coriander Chutney

This coconut coriander chutney is generally served with snacks like Idli, Dosa, Medu wada, Appe and most other South Indian Snacks. In my house, it is always chutney which wins over sambhar with South Indian snacks. So I end up making it quite often.

It is also served with snacks like onion pakoras, mirchi pakoras, batata wadas – in fact it goes well with most deep fried snacks. Also, it goes amazingly well with vegetable sandwiches. In my house, coconut coriander chutney is also often eaten with rotis.

This is my moms recipe for coconut coriander chutney. You can change the tamarind and green chilies proportions based on how tangy or how spicy you like it. I like my chutney to be a little tangy, so I had more of tamarind. Similarly, my mom makes it spicy by adding more green chilies. However the basic recipe for the coconut coriander chutney remains the same. Once you grind the ingredients together, you can taste it and can adjust the taste accordingly. This chutney tastes best if freshly scraped coconut is used.

Here is the recipe for coconut coriander chutney:

Serves: 2-3
Preparation Time: 10 minutes
Cooking Time: NA

Ingredients:

Scrapped Coconut: 1 cup
Coriander: 1 cup
Green Chilies: 2
Ginger: 1/4 inch piece
Tamarind: 1 marble sized ball
Sugar: 1/4 tsp
Salt: to taste

Method of Preparation:

Grind all the ingredients together into a smooth paste.
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