South Indian snacks are usually served with Sambhar and a range of chutneys. While coconut chutney is a staple, this is usually supported by a spicier or tangier chutney like coriander, tomato or onion chutney. This Coconut Coriander Green Chutney is an all-rounder that combines wonderfully with idli, dosa and vada.
While coconut is the main essence of the chutney, the greens - coriander and spinach - play a very important role in perking up the flavour and colour. Garlic also works magic with the taste. You can serve this with normal Dosa or interesting variants like Poha Dosa or Rava Dosa.
|Grated coconut||1/2 Cup (8 tbs)|
|Shredded spinach||1/4 Cup (4 tbs) (palak)|
|Chopped coriander||2 Tablespoon (dhania)|
|Roasted chana dal||2 Teaspoon (daria)|
|Chopped green chiies||2 Teaspoon|
|Chopped garlic||2 Teaspoon (lehsun)|
1. To make coconut coriander green chutney for dosa, combine all the ingredients in a mixer and blend using 4 tbsp of water till smooth.
2. Serve or use as required.