Coconut Coriander Chutney
Coconut Coriander Chutney is made by grinding grated coconut, coriander leaves spiced with garlic and green chilies. Sugar is added to give the chutney a sweet taste and the lime is added to give it a sour tangy taste. In case you have no lime available when making this chutney, a small tamarind ball would be a good substitute. This Chutney is a combination of sweet, tangy and spicy tastes. The addition of coriander leaves gives this chutney a nice green color and the addition of grated coconut makes it a light green color.
The Coconut Coriander Chutney tastes best when applied to a sliced bread and eaten as a sandwich, along with butter or cheese or even with veggies like slices of tomato onion and cucumber. Have the sandwich for breakfast or as a snack, it is too good a vegan sandwich. The chutney can also be eaten with rotis or chapatis, idlis, dosas and vadas for breakfast and as a snack.
The Coconut Coriander Chutney tastes best when applied to a sliced bread and eaten as a sandwich, along with butter or cheese or even with veggies like slices of tomato onion and cucumber. Have the sandwich for breakfast or as a snack, it is too good a vegan sandwich. The chutney can also be eaten with rotis or chapatis, idlis, dosas and vadas for breakfast and as a snack.
Ingredients
1 Cup Coconut Grated
2 Bundles of Coriander Leaves (1 Cup, tightly packed)
1/2 Teaspoon Salt
1 Tablespoon Sugar
2 Medium Sized Green Chilies
20 or more Large Cloves of Garlic
1 Lime and 1/4 Cup Water or Water as required.
2 Bundles of Coriander Leaves (1 Cup, tightly packed)
1/2 Teaspoon Salt
1 Tablespoon Sugar
2 Medium Sized Green Chilies
20 or more Large Cloves of Garlic
1 Lime and 1/4 Cup Water or Water as required.
Servings / Time
6 Persons / 20 minutes
Preparation
1. Grate Coconut fine, chop garlic fine.
2. Wash the coriander leaves thoroughly well. Separate coriander leaves from the stalk. Slit the Chilies into two halves and take off the seeds.
3. Add all the above into a blender along with sugar, salt, water and squeeze a lime into the mixture.
4. Grind till you get a fine thick light green paste.
There is another method of making the Coconut Coriander Chutney, I tried this method by using 1 cup grated coconut along with 2 cups or 4 bundles of coriander leaves along with 1 teaspoon salt, 2 tablespoons sugar,1 and a 1/2 slice of lime juice, 2 medium sized chilies, 20 large cloves of garlic and water as per requirement.The coriander used here in this method is extra hence giving the chutney a strong taste of coriander as compared to the coconut.
5. The Coconut Coriander Chutney has been used in making the Ribbon Sandwich, Check out the Ribbon Sandwich recipe - https://recyipee.blogspot.in/2017/11/ribbon-sandwich-with-coconut-coriander.html
2. Wash the coriander leaves thoroughly well. Separate coriander leaves from the stalk. Slit the Chilies into two halves and take off the seeds.
3. Add all the above into a blender along with sugar, salt, water and squeeze a lime into the mixture.
4. Grind till you get a fine thick light green paste.
There is another method of making the Coconut Coriander Chutney, I tried this method by using 1 cup grated coconut along with 2 cups or 4 bundles of coriander leaves along with 1 teaspoon salt, 2 tablespoons sugar,1 and a 1/2 slice of lime juice, 2 medium sized chilies, 20 large cloves of garlic and water as per requirement.The coriander used here in this method is extra hence giving the chutney a strong taste of coriander as compared to the coconut.
5. The Coconut Coriander Chutney has been used in making the Ribbon Sandwich, Check out the Ribbon Sandwich recipe - https://recyipee.blogspot.in/2017/11/ribbon-sandwich-with-coconut-coriander.html
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