Name: Green Coconut Chutney recipe by Bethica Das at BetterButter
Cook time: 2 min
Total time: 2 min
Yield: 3
Ingredients: 3 tbsp. fresh grated coconut; handful of mint leaves; handful of coriander leaves & stems; 2 tbsp. yoghurt; 1/2 tsp. sugar; salt to taste; 1-2 green chilies; 2 garlic cloves; 2 tbsp. roasted chickpea flour; Tempering -; 1 tbsp. oil; 1/2 tsp. mustard seeds; 1 tsp. urad dal (split black gram lentil); 1 dry red chili; pinch of asafoetida; dash of lime; pinch of idli podi (gun powder) to garnish

ABOUT Green Coconut Chutney RECIPE

Chutneys are an integral part of our menu. It adds an Oomph factor to any dish and is served as an accompaniment to many Indian recipes. Today I prepared Green Coconut Chutney with fresh coconut, coriander & mint leaves. They can also be used as a spread on sandwiches, burgers and pizzas a la Indian style. So go ahead and give it a try.

Ingredients Serving: 3

3 tbsp. fresh grated coconut
handful of mint leaves
handful of coriander leaves & stems
2 tbsp. yoghurt
1/2 tsp. sugar
salt to taste
1-2 green chilies
2 garlic cloves
2 tbsp. roasted chickpea flour
Tempering -
1 tbsp. oil
1/2 tsp. mustard seeds
1 tsp. urad dal (split black gram lentil)
1 dry red chili
pinch of asafoetida
dash of lime
pinch of idli podi (gun powder) to garnish

Instructions

Grind together all the ingredients (except tempering items) along with required quantity of water into a smooth paste.
Heat oil in a pan and temper with red chili and mustard seeds. After it stops spluttering add the urad dal and asafoetida. Saute for a few seconds and switch off the flame.
Pour this tempering over the ground chutney and mix well. Add a dash of lime and serve as a side dish to any starters / appetizers, idli dosa, snack, pakoras, bhajias or as a spread on sandwiches, burgers and pizzas.

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