Green Chutney – Green chilly and coriander based
The green chutney is a staple at home to go with any kind of idli or dosa. The colour comes from green chilli and coriander leaves. That’s why it also tastes very fresh. You can alter the amount of either of the ingredients to suit your taste. But by keeping the chillies on the low means you get to taste all other ingredients. Otherwise, it’s just a spicy chutney.
I have also added a little ginger and some garlic in this chutney. You can omit the garlic if you don’t like it. A simple tadka of mustard seeds, channa dal, urad dal, red chilli and curry leaves add great texture and taste to this humble chutney. You can make it ahead of time, but fresh chutney tastes way better. It can be made in just a few minutes.
Coconut – 1/2 cup freshly grated
Green chillies – 2
Ginger – 1/2 inch piece
Garlic – 2 cloves
Coriander leaves with stems – 1 cup tightly packed
Coconut oil – 2 tsp
Channa dal – 1 tsp
Urad dal – 1 tsp
Mustard seeds – 1 tsp
Red chilli – 1
Curry leaves – 1 sprig
Grind the coconut with the green chillies, ginger, garlic and coriander leaves to a smooth enough paste.
Pour into a bowl. Add enough water and salt.
Heat a tadka pan with the coconut oil.
Add the mustard seeds and let them splutter. Add the channa dal, urad dal and the red chilli.
Once the dals are lightly toasted, add the curry leaves.
Mix this into the chutney.
Serve with dosa or idli.