1cupgrated coconut125 grams, I used frozen coconut
1cupcilantro leaves only, hard stems removed, around 20-25 grams
1green chilior more to taste
1/4teaspoonsaltor add to taste
1/2teaspoonurad dal dhuli
To a blender add grated coconut (I used frozen coconut which was thawed to room temperature and then used), cilantro leaves (hard stems removed), ginger, green chili and salt. You can also add some lemon juice if you want.
Blend to a smooth consistency. Transfer chutney to a bowl.
To make the tempering, heat 2 teaspoons oil in a pan on medium heat. Once the oil is hot, add the mustard seeds and let them pop.
Then add hing, and urad dal and cook few seconds until dals begins to change color.Add curry leaves, stir and turn off heat.
Pour tempering over the bowl of chutney. Serve chutney with dosa, idli, vada! I like this chutney more when it's chilled.
Remember to remove the hard stems of the cilantro, they can make the chutney bitter. Try to use the leaves only (though thin soft stems are okay).
Use a gluten-free hing to make the chutney gluten-free. You can also skip it.
I don't use a ton of salt here since it's generally eaten as a side with sambar, dosa and those have salt too. But you can adjust it to preference and add more.
For a spicier chutney, add more of the green chilies.