Pickles and Chutney South Indian Cuisine

Coriander Coconut Chutney

Preparation Time – 5 minutes

Fresh coconut, chopped – ½ cup
Fresh coriander leaves – ¼ cup
Green chilli – 2 to 3
Curd – 2 Tablespoons
Unsalted chickpea (Dadiya)  – 1 Tablespoon
Salt to taste
Black sesame seeds- For garnishing

Ingredients For Tempering (Tadka):
Oil – 1 Tablespoon
Mustard seeds- ½ Teaspoon
Asafoetida (hing) – ¼ Teaspoon

Blend all the ingredients and make it smooth.

Heat oil in tadka pan, add mustard seeds, let them crackle. Add hing, mix well. Pour this tadka over chutney.

Sprinkle some roasted black sesame seeds.

Serve it with dosa or idali or uttapam or as per your choice.


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