Nariel Aur Dhaniya Ki Chatni

Name: Nariel Aur Dhaniya Ki Chatni (Coconut cilantro chutney)
Yield: Makes 1½ cups (450 grams)
Cuisine: Indian
Ingredients: Pinch of asafetida; 5 fresh curry leaves; ½ teaspoon dhuli urad dal (split skinless black gram); ½-inch (1-cm) piece fresh ginger, chopped; ½ tablespoon freshly squeezed lemon juice; 1 cup (120 grams) grated fresh coconut (or frozen unsweetened coconut); ¼ cup (75 grams) dry-roasted chana dal (split Bengal gram); ½ small bunch fresh cilantro, roughly chopped; 3 green chiles, stemmed and chopped; 1 teaspoon vegetable oil; ¼ teaspoon brown mustard seeds; ¾ teaspoon table salt; ½ teaspoon sugar

Coconut cilantro chutney

Preparation info

Makes
1½ cups

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This delicious chutney, a staple from South India, is ready in minutes. It keeps well in the fridge for up to a week. Serve it with dosas, idlis, or even rotis.

Ingredients

1 cup (120 grams) grated fresh coconut (or frozen unsweetened coconut)
3 green chiles, st

Asia
India
Side dish
Gluten-free
Vegan

Method

Put the coconut, chiles, chana dal, cilantro, ginger, and ½ cup (100 ml) water in a food processor, and process to a paste. Add the lemon juice, sugar, and salt, and process aga