Desiccated Coconut Coriander Chutney Recipe
Simple chutney that can double up as dip
Any snack is incomplete without a good dip, if you have a good dip along with your snack, it enhances the taste of the dish. We normally make coriander chutney at home; since it is a very common recipe in many households but sometime it is great to give it a twist. In this Desiccated Coconut Coriander Chutney Recipe, we have used desiccated coconut along with fresh coriander and that twist took this normal chutney recipe to another level. You can either use this recipe as a dip or as an accompaniment to South Indian Breakfasts.
Serve Desiccated Coconut Coriander Chutney Recipe as a dip with Cheese Crackers Recipe for a movie evening at home.
You can also serve this chutney with
5 M
5 M
10 M
4-5 Servings
Ingredients
- 3 Green Chillies
- 3 cloves Garlic
- 1 inch Ginger
- 1/2 tablespoon Cumin seeds (Jeera)
- 1 tablespoon Lemon juice
- 2 tablespoons Dessicated Coconut
- Salt , to taste
- 1 cup Coriander (Dhania) Leaves
How to make Desiccated Coconut Coriander Chutney Recipe
To begin making Desiccated Coconut Coriander Chutney Recipe, get all the ingredients ready.
Add all ingredients in a mixer jar and grind it to a fine paste with the help of a water as needed. Transfer this to a serving bowl.
Serve Desiccated Coconut Coriander Chutney Recipe as a dip with Cheese Crackers Recipe for a movie evening at home.
