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Ariso is a food transparency and personalized recommendation platform. We pride ourselves in helping people make the right food choices.

Why should I trust Ariso?

Ariso’s recommendations are curated and vetted by a team of nutrition experts so, they are completely unbiased and credible.

How should I find what’s good for me and what isn’t?

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Recipe

Spicy Coriander-Coconut Chutney

Recipe By:

Ariso Recipes

Spicy Coriander-Coconut Chutney

Name: Spicy Coriander-Coconut Chutney
Prep time: 5
Cook time: 10
Total time: 15
Cuisine: South Indian
Ingredients: Salt,Sunflower Oil,Urad Dal Split,Tamarind Pulp,Coriander leaves (Coriandrum sativum),Asafoetida (Ferula assa-foetida),Chillies, red (Capsicum annum),Coconut, kernel, fresh (Cocos nucifera)

Last update date: February 24, 2012

Create a delicious and aromatic Spicy Coriander-Coconut Chutney with perfectly roasted ingredients. Perfect for enhancing your meals!

Total Time:

15 minutes.

Cuisine:

South Indian

Ariso Intelligence

Looks Clean

All Ingredients used are safe and clean.

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Ingredients

Serving:

3

1

2

3

4

5

6

7

8

9

10

Coriander leaves

15.0 sprig

Urad Dal Split

0.3 cup

Red Chillies

5.0 piece

Asafoetida (Hing)

As required

Tamarind pulp

20.0 g

Fresh Coconut, grated

2.0 tablespoon

Sunflower Oil

0.5 teaspoon

How To Cook?

1

To make the spicy coriander-coconut chutney, heat oil in a pan and roast the split urad dal until it turns golden brown. set it aside.

2

In the same pan, add the dried red chillies and roast them for a few seconds. keep them aside as well.

3

Add the roughly chopped coriander leaves to the pan and saute them until they just wilt. then, turn off the flame.

4

Allow all the roasted ingredients to cool down.

5

Once cooled, grind together the roasted urad dal, red chillies, saute coriander leaves, salt, tamarind pulp, asafoetida, and grated fresh coconut to a coarse consistency. adjust the salt to your taste.

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