CORIANDER AND COCONUT CHUTNEY

             

  This chutney goes well with dosa, idlis.Stays fresh for a few days under refrigeration.

INGREDIENTS:

to blend:

fresh coriander leaves - 1 cup (packed)
coconut, grated - 3/4 cup
garlic - 2 cloves
green chillies - 2
lemon juice - 1 tsp
salt to taste

to temper:
oil - 1 tbsp
mustard seeds - 1/4 tsp
urad dal - 1/4 tsp (optional)
curry leaves - 5
dried red chilies - 1

PROCESS:

• using a blender, blend all the ingredients under 'to blend' list. add little water to get the required consistency.
• to temper, heat the oil in a small saucepan, add the mustard seeds. once they start to splutter add the urad dal, curry leaves and dried chillies and off the stove. 
• pour the tempered oil into the chutney . mix.

• tastes good without tempering itself.