This coconut-coriander-peanut chutney is different from the usual coconut chutney, which is served with idli and dosa. I have given it a slight twist by adding raw mango, which gives it a tangy taste. I guarantee that everyone would love it! It goes well with all the south Indian dishes.
Ingredients ( For 7-8 servings):
- Coriander leaves – 1 cup
- Grated fresh coconut – ½ cup
- Dry roasted peanuts – 1/4 cup
- Grated raw mango – 2-3 tbsp
- Curry leaves – 8-10
- Green chilli – 2-3
- Ginger – ½ ” piece
- Jeera – ½ tsp
- Hing – 2 pinch
- Salt to taste
For tempering:
- Refined oil – 1 tsp
- Mustard seeds – 1/4 tsp
- Curry leaves – 6-8
- Whole red chillies – 2
Method:
- Clean and wash coriander leaves. Cut green chilli and ginger. Put all the ingredients in the grinder jar and grind into fine smooth paste, adding add 2 to 3 tbsp of water. Add add some more water, if needed, to adjust the consistency of the chutney.
- Transfer chutney to the serving bowl.
- Heat oil in a pan, add mustard seeds to it and when it crackles add curry leaves and broken red chillies. Saute on slow flame for a few seconds.
- Pour the tampering over the chutney and mix well.
- Serve with the snacks of your choice.
Note:
- This chutney does not have much shelf life, but stays good for 3-4 days if stored in the refrigerator
- Store in an air-tight container.
