Nov 2, 2011

Coconut Chutney/ Nariyal Chutney with Cilantro(Dhaniya Patti)


  • 4 -tbs fresh grated coconut
  • 2 -tsp bengal gram (chana dal) roasted
  • 1" -piece ginger peeled and chopped
  • 4 -tbs fresh coriander leaves chopped
  • 4 -green chillies chopped
  • 1 -tsp each of mustard seeds and black gram (udad dal)
  • ½ -teaspoon(s) asafoetida powder
  • 4 -curry leaves
  • 2 -red chilli(es) broken into bits
  • 1 -tbs oil
  • lemon juice and salt to taste

  • Grind the coconut, roasted gram, green chillies, coriander leaves and ginger to a fine paste using a little water. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.
  • Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the mustard seeds. Let them splutter and then add the black gram (udad dal), red chillies, curry leaves and asafoetida powder. Fry briefly till the gram turns red and pour it on the chutney.
  • Add salt and lemon juice to the chutney.
  • Serve with idlis  or dosa.

I'm linking  to Anu's  " Herbs and Flowers-Parsley" event  and main Pj's announcement page "Seduce Your Tastebuds" and Vatsala's potluck party .


  1. One of my fav chutney,love simply with crispy dosas..

  2. How exotic. Thanks for linking up at A Little Nosh this week!