Ingredients (for the chutney)

1 medium bunch of coriander

½ cup coconut, grated

2 tbsp lime juice

¼ peanuts, roasted

2 tbsp chana dal, roasted

1 clove of garlic

1 green chili

salt, to taste

Ingredients (for the tempering)

1 tbsp oil

½ tsp mustard seeds

1 red chili

a handful of curry leaves

Method

This is a list of ingredients.

Trim the roots and wash the coriander thoroughly. Drain off the excess water and chop roughly.

To a blender, add the coriander.

Then, add the roasted chana dal.

Next, add the roasted peanuts.

Add the salt.

Then, add the lemon juice.

Add the coconut.

Finally, add the green chili and garlic clove.

Blend it into a smooth consistency.

Remove it out into a bowl. Set aside.

These are the ingredients for the tempering.

To a non stick pan, add the oil.

Then, add the mustard seeds.

Saute till the seeds start to pop.

Next, add the curry leaves.

Finally, add the red chili.

Saute for a minute and take it off the heat.

Add this tempering to the chutney.

Serve fresh.

This coriander and coconut chutney can be served with the below:

Dosa – https://old.desidaawat.com/dosa/

Moong Dal Dhokla – https://old.desidaawat.com/moong-dal-dhokla/

Idli – https://old.desidaawat.com/mini-idlis/

Quinoa Idli – https://old.desidaawat.com/quinoa-idli/

Meds Vada – https://old.desidaawat.com/medu-vada/