Green Coconut Chutney for Dosa, Idli and Uttappam
There are different ways to prepare coconut chutneys to serve with Dosas, Idlias, Uttappams and even Upma. This recipe is for green coconut chutney made of coriander and mint leaves.
For the chutney-
1 cup freshly scraped coconut,
1/2 inch piece of ginger,
1-2 green chillies (as per taste),
1/4 cup fresh coriander leaves,
10-12 sprigs of mint,
Lemon juice as per taste.
For tempering: (Optional)
1 tsp coconut oil,
1/2 tsp mustard seeds (rai),
1/2 tsp urad dal,
Few curry leaves.
Grind together all the ingredients for the chutney in a chutney jar of your mixer-grinder along with little water (if required) into a coarse/fine paste (as per your liking). You can use this chutney as it is or temper it with the tempering ingredients given above.
To temper the chutney, heat oil in a small pan, add mustard seeds, urad dal and as they splutter add curry leaves and remove from flame. Pour over chutney, mix immediately and cover with a lid for 2-3 minutes, so that the flavor and aroma is retained in the chutney.
Instead of using lemon juice, you can use well churned curd/yogurt in this chutney preparation. Mix it just before tempering or after mixing all other ingredients. You need not grind curd alongwith other ingredients.