Coconut Coriander Chutney

This Coconut Coriander Chutney beautifully balances traditional South Indian flavors with a fresh twist. The creamy coconut pairs harmoniously with the vibrant coriander and zesty lime, creating a refreshing condiment perfect for dosas, idlis, or as a dip for snacks. It's vegan and gluten-free, making it suitable for a wide range of dietary preferences.

Ingredients:

• 1 cup fresh grated coconut
• 1/2 cup fresh coriander leaves
• 2-3 green chilies (adjust to taste)
• 1 tablespoon roasted chana dal (Bengal gram)
• 1 tablespoon lime juice
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon mustard seeds
• 1 teaspoon oil (for tempering)
• 1-2 tablespoons water (adjust for desired consistency)

Instructions:

1. In a blender, combine the grated coconut, coriander leaves, green chilies, roasted chana dal, lime juice, salt, and water. Blend until smooth, adding more water if necessary to achieve the desired consistency.
2. In a small pan, heat the oil over medium heat. Add the mustard seeds and let them splutter.
3. Pour the tempered mustard seeds over the blended chutney and mix well.
4. Serve immediately with idlis, dosas, or as a dip for snacks. Store any leftovers in the refrigerator for up to 3 days.