Restaurant style Green Coconut Chutney | Green Coconut Chutney
The Coriander Leaves Chutney (Kothamalli Chutney) served in Restaurant has nice flavor, texture and taste. It has a perfect blend of greens and coconut. Unlike pure coriander leaves chutney, when we add coconut, it brings rich taste, color and consistency. Let's learn how to make restaurant style coriander leaves chutney (green coconut chutney) with step by step pictures and a recipe video
Green coconut chutney is one of the common chutney being served in all the restaurants along with Idli/Dosa in Tamil Nadu. This is being prepared with the right mix of coconut and fresh coriander leaves along with other spices. It is one of the best accompaniment for the South Indian breakfast dishes and also with the snacks like Bajji, Vada, Bonda, etc.,
Other Chutney Varieties to try:
Recipe Card to make Green Coconut Chutney
Restaurant style Green Coconut Chutney | Kothamalli Chutney | Coriander Leaves Chutney
Equipments Needed
- Mixer Grinder
Servings: 4 people
Calories: 15kcal
The Coriander Leaves Chutney (Kothamalli Chutney) served in Restaurant has nice flavor, texture and taste. It has a perfect blend of greens and coconut. Unlike pure coriander leaves chutney, when we add coconut, it brings rich taste, color and consistency. Let's learn how to make restaurant style coriander leaves chutney (green coconut chutney) with step by step pictures and a recipe video
Print Recipe
Ingredients
Grinding Ingredients
- ½ cup Grated Coconut 1 cup = 250 ml
- 1 cup Coriander Leaves chopped, tightly packed
- 2 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 2 nos Green Chili
- 1 tsp Salt (adjust to your taste)
- 1 gooseberry size Tamarind (or 1/8 teaspoon of Tamarind paste)
- 1 tsp Ginger chopped
For Tempering
- 1 tbsp Coconut Oil
- 1 tsp Mustard seeds
- 2 nos Red Chili broken
- 1 tsp Split Urad Dal
- few Curry leaves
- 1 pinch Asafoetida (Asafetida / Hing)
Instructions
- Take all the grinding ingredients to the mixer jar.
- Grind everything to a nice paste by adding little water
- In a pan, heat oil. Add mustard seeds and allow it to sputter. When the mustard seeds starts to sputter, add split urid dal, red chili, hing and curry leaves and fry till the dal become golden brown color
- Add the Tempering to the chutney
- The delicious and spicy Green Coconut Chutney is ready! Serve with Idli or dosa and enjoy the dish!
Video
Notes
- You can also add few mint leaves, if you like the flavor of mint leaves
- You can sauté the greens for a minute to get rid of raw smell
- You can also add 2-3 small onion (shallots) while sautéing
- Add a pinch of turmeric powder for getting a nice color
Nutritional Info
Nutrition Facts
Restaurant style Green Coconut Chutney | Kothamalli Chutney | Coriander Leaves Chutney
Amount Per Serving (1 g)
Calories 15
Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 180mg8%
Carbohydrates 1g0%
Vitamin A 8IU0%
Vitamin C 4mg5%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with Step by Step pictures:
-
- Take all the grinding ingredients to the mixer jar. Grind everything to a nice paste by adding little water
- In a pan, heat oil. Add mustard seeds and allow it to sputter. When the mustard seeds starts to sputter, add split urid dal, red chili, hing and curry leaves and fry till the dal become golden brown color
- Add the seasoned ingredients to the chutney
- The delicious and spicy Green Coconut Chutney is ready! Serve with Idli or dosa and enjoy the dish!
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| Restaurant style Green Coconut Chutney | Green Coconut Chutney |
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