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Coconut & Herb Chutney

Surabhi Sehgal
A delicious and unique herby South Indian Chutney to go along with your Idlis, dosas and Uttapam
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Indian Cuisine, South Indian Cuisine
Servings 4 People

Ingredients
  

  • 1 tbsp  dessicated/ Fresh coconut grated
  • 1 small raw mango skinned and sliced
  • 1 tbsp Roasted Peanuts
  • ginger  1/2 inch piece
  • Salt to taste
  • 2 tbsp fresh Coriander
  • 2 tbsp fresh Mint
  • 18-10 Curry Leaves
  • Green Chillies to taste
  • 1/4 Cup Water 

Ingredients for tempering

  • 1 tbsp Gingelly Oil
  • 2 Green Chillies finely chopped
  • 1 tbsp Mustard Seeds
  • 1 tbsp Cumin Seeds
  • 5-6 Curry Leaves

Instructions
 

  • Transfer all the ingredients to a power blender. Blend to a fine consistency. Transfer to a bowl.
  • Now pepare the tempering. Add oil to the pan, once hot add the Mustard and Cumin Seeds. Once the seeds crackle, add the green chillies and Curry Leaves. Stir for a few seconds and remove from stove.
  • Top the Chutney with this tempering and leave to chill in the refrigerator until you are ready to eat 
Keyword Coconut and Herb Chutney, Coconut Chutney