discover the ultimate cilantro coconut chutney recipe, a South Indian-inspired condiment blending fresh cilantro/coriander leaves and shredded coconut with aromatic spices for an irresistible taste. This chutney features sauteed urad dal, roasted chana dal, curry leaves, lemon juice, and ginger. Perfect for samosas, dosas, and other snacks, this dipping sauce elevates your meals effortlessly.
Cilantro Coconut Chutney
Cilantro Coconut Chutney
A South Indian-inspired condiment blending fresh cilantro and shredded coconut with sautéed dals, curry leaves, ginger, and lemon.
Ingredients
Equipment
- Skillet
- High-speed blender (e.g. Vitamix)
Method
- Sauté in a skillet over medium-low heat: cumin seeds (), then add the coconut oil, Thai chiles, and curry leaves (), then the urad dal (), then the roasted chana dal (), then the asafoetida, ginger, and garlic (). Remove from heat and set aside.
- Add everything except the water to a Vitamix. Blend, drizzling in water as needed, to a liquid paste—about cake-batter consistency.
Notes
- Perfect with samosas, dosas, and other snacks.
Where it lands on the Intestinal food lists
Cross-referenced against Carolyn Mein’’s food lists for the Intestinal body type:
Solidly type-aligned — every food is “Frequently” or “Moderately” on a good day (1 in the top tier) and none are “Rarely” foods, though several ease back under stress.
- Garlic Frequently
- Cilantro Moderately holds under stress
- Lemons Moderately holds under stress
- Coconuts Moderately
- Garbanzo beans Moderately holds under stress
- Coconut oil Moderately holds under stress
- Chili peppers Moderately
- Salt Moderately holds under stress
Scored against Carolyn Mein’s Intestinal Profile. See the full Healthy vs. Sensitive crosswalk.
https://www.vidhyashomecooking.com/cilantro-coconut-chutney-kothamalli-chutney/
