Green Coriander Chutney Recipes

GREEN CORIANDER COCONUT CHUTNEY RECIPE

Steps:

• To begin making the Green Coriander Coconut Chutney grind together the fresh coconut, coriander leaves, green chillies,salt and warm water in a mixer grinder until it is smooth.
• Open the lid of the grinder and add in the lemon juice from one lemon and blitz again.
• Transfer the Green Coriander And Coconut Chutney to a serving bowl.
• Now we will make the tempering.
• In a tadka pan heat oil. Once the oil is hot add the mustard seeds and allow it to crackle. Once done add the urad dal and saute till the dal turns crisps and golden brown in colour.
• After the dal has turned golden brown in colour add the red chillies and curry leaves and roast for a few seconds till curry leaves turn crisp. Remove from heat and add the tempering to the Green Coriander Coconut Chutney.
• Serve Green Coriander Coconut Chutney with Mini Idli Upma or Ragi and Oats Dosa and South Indian Filter Coffee for a wholesome breakfast.

GREEN CORIANDER CHUTNEY

Steps:

• Combine all the ingredients and grind to a smooth paste using 2 tablespoon water. Taste and adjust the seasonings by adding more salt and lemon juice.

GREEN CORIANDER CHUTNEY (INDIA HARA DHANIYA CHUTNEY)

Steps:

• Wash coriander, drain well to remove any excess moisture.
• Place the first 7 ingredients on a food processor and blend till smooth. If necessary you can add a little more lemon juice to help in the blending.
• Remove to a serving dish.
• Heat the oil in a frying pan and fry the asafoetida, mustard seeds and curry leaves till the mustard seeds POP and Crackle!
• Pour the oil and spices over the chutney, cover the dish and leave for 5 minutes.
• Mix well, adjust the seasoning and add some more lemon juice if necessary and serve chilled.

GREEN CORIANDER CHUTNEY

Steps:

• Put the chilies, ginger, garlic and creamed coconut into a food processor and make into a paste.
• Add the coriander and mint and pulse until they are blended.
• Add the salt and sugar. With the motor still running, pour the juice of 2.5 of the limes down the funnel, processing to mix thoroughly. Taste to see if the juice of the other.5 lime is needed.
• This can be kept for up to a month in a sealed jar in the fridge. It will solidify due to the creamed coconut, but can be restored by bringing back to room temperate, blitzing and adding a little more lime juice if needs be.