Dhania, Coconut & Peanut Chutney

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Two versions: with roasted coconut flakes and without roasted coconut flakes. Both versions include a flavourful South Indian-style tadka.

Version 1: With Roasted Coconut Flakes

Ingredients:

  • 1 cup fresh coriander leaves (dhania)
  • ½ cup grated coconut or coconut flakes (fresh or packaged)
  • ¼ cup peanuts
  • 1 tbsp chana dal
  • 1–2 green chillies
  • ½ inch ginger
  • Small piece of tamarind (imli) – optional
  • Salt to taste
  • Water as required

For tempering (Tadka):

  • 1 tsp oil
  • 1 tsp urad dal
  • ½ tsp mustard seeds
  • 1–2 dry red chillies
  • 6–8 curry leaves

Method:

  1. Heat a pan and dry roast the peanuts until crunchy. Keep aside.
  2. In the same pan, roast the chana dal until lightly golden.
  3. Add coconut flakes and roast until slightly golden and aromatic.
  4. Add coriander leaves, green chillies and ginger. Lightly sauté for a few seconds until the coriander wilts slightly.
  5. Allow everything to cool.
  6. Transfer the roasted ingredients to a mixer jar. Add tamarind (optional), salt and water.
  7. Grind into a smooth or slightly coarse chutney.
  8. For the tadka, heat oil in a small pan. Add mustard seeds and allow them to splutter.
  9. Add urad dal, dry red chillies and curry leaves. Roast until the urad dal turns golden.
  10. Pour the tadka over the chutney, mix well and serve.

Version 2: Without Roasted Coconut Flakes

Ingredients:

  • 1 cup fresh coriander leaves (dhania)
  • ½ cup fresh or packaged grated coconut (unroasted)
  • ¼ cup peanuts
  • 1 tbsp chana dal
  • 1–2 green chillies
  • ½ inch ginger
  • Small piece of tamarind (imli) – optional
  • Salt to taste
  • Water as required

Method:

  1. Dry roast the peanuts until crunchy and keep aside.
  2. Dry roast the chana dal until lightly golden.
  3. Add coriander leaves, green chillies and ginger to the mixer jar.
  4. Add unroasted grated coconut, roasted peanuts and chana dal.
  5. Add tamarind (optional), salt and water.
  6. Grind everything into a smooth chutney.
  7. Prepare the same mustard seeds, urad dal, dry red chilli and curry leaf tadka using oil.
  8. Pour the tadka over the chutney and serve fresh.

Tip: Roasted coconut flakes give the chutney a deeper, nutty flavour, while unroasted coconut gives it a fresher and milder taste.