Parsley Coconut Chutney Recipe

Cooking Directions

• STEP 1.In a blender, add fresh parsley, grated coconut, green chilies, ginger, and salt.
• STEP 2.Blend into a smooth paste, adding water as required.
• STEP 3.Heat oil in a small pan and add mustard seeds, urad dal, and curry leaves.
• STEP 4.Once the mustard seeds start spluttering, pour the tempering over the chutney.
• STEP 5.Mix well and serve with dosa, idli, or any South Indian snack.

Cooking Tips

• You can adjust the quantity of green chilies according to your spice preference.
• Add a squeeze of lemon juice for a tangy twist.
• Store the chutney in an airtight container in the refrigerator for up to 2 days.

Storage and Serving

• Parsley coconut chutney can be stored in the refrigerator for up to 2 days.
• Serve it as a dip or spread with dosa, idli, vada, or any South Indian snack.
• You can also use it as a sandwich spread or a salad dressing.