Refreshing and delicious, there are a million variations of coriander-coconut chutneys. This particular one is also very nutritious what with the protein-packed addition of both chana dal and urud dal. As always, play around with the proportions until you find your ideal creamy chutney.
¾ cup coriander leaves
¾ cup grated coconut, fresh or dry
1 green chopped chili
1 cm chopped ginger
1.5 or 2 tablespoon of roasted chana dal
½ teaspoon lemon juice
1 teaspoon sugar
salt to taste
½ cup water
½ teaspoon mustard seeds
¾ teaspoon urad dal
8 to 10 curry leaves
1 pinch hing
1 tablespoon oil
Blend coriander leaves, grated coconut fresh or dry, roasted chana dal, ginger, green chili, sugar, lemon juice, salt and ½ cup water, add bit by bit until you get your preferred consistency, you might like to add more than ½ cup.
Blend till smooth.
Heat oil in a small frying pan.
Add the mustard seeds and fry until they splutter.
Toast the urad dal until golden.
Add hing and curry leaves and sautée for a few seconds.
Add this spice mixture including the oil, to the coriander coconut mix and stir.
Your chutney is ready to be enjoyed!