Fresh Coconut Coriander Chutney – A Refreshing Condiment

This is one condiment I learnt from my MIL. Whenever she makes idlis, she will make coconut coriander chutney. The only thing to be kept in mind is the quantity of spices to be added. The whole dish goes topsy-turvy if the spices go awry. It is best suited with South Indian or tropical dishes.

Ingredients

1 fresh coconut, de-husked

1 cup coriander

1 green chilli

1 tsp salt

1 tsp red chilli powder

1 tsp cumin seeds

½  tsp sugar

1 cup coconut water

Coconut-Coriander Chutney

Coconut-Coriander Chutney

Only fresh coconuts work best for this condiment. Remove the pith of the coconut and wash properly with water. Clean the coriander under water. The soft stalks of the coriander can also be used along with the leaves. Mince the coconut and coriander with the spices, sugar and green chilli in a blender while adding coconut water to thin the paste to liking. Refrigerate until use.

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