This green Coriander Coconut Chutney made with freshly grated coconut and fresh coriander/cilantro leaves is a delicious accompaniment for idli, dosa’s, uttapam, vadas.
Idli, Dosa and the likes are seriously incomplete without sides such as sambhar , chutneys, and podi. This coriander coconut chutney | green chutney is a very basic variation of the many existing coconut chutneys and a very simple one, to say the least.
You just need grated coconut and coriander leaves as the main ingredients, the remainder of the ingredients can be varied.
This is similar to the coconut chutney I’ve shared earlier. Now there are many variations even to this basic green coriander coconut chutney you can try, like the addition of garlic, cumin seeds, substitute the tamarind for lime juice or yogurt, or even addition of a few mint leaves for a different flavor profile.
Whatever you choose to add, this chutney will taste great nonetheless! It is the perfect accompaniment for soft, fluffy idlis .
- YOU MAY ALSO WANT TO CHECK THESE IF YOU HAVEN’T ALREADY
- STEP BY STEP INSTRUCTIONS TO MAKE CORIANDER COCONUT CHUTNEY | GREEN CHUTNEY FOR IDLI
- HOW TO MAKE CORIANDER COCONUT CHUTNEY | GREEN COCONUT CHUTNEY?
- Coriander coconut chutney | Green Coconut Chutney For Idli Dosa
YOU MAY ALSO WANT TO CHECK THESE IF YOU HAVEN’T ALREADY
- Sambhar
- Coconut chutney
- Spicy and tangy South Indian tomato chutney
STEP BY STEP INSTRUCTIONS TO MAKE CORIANDER COCONUT CHUTNEY | GREEN CHUTNEY FOR IDLI
1.Grind all the ingredients using little water at a time, until you get a smooth paste. I used little more than 1/2 cup water. Taste and adjust seasoning if required.
2.For the tempering- Heat oil in a pan, add mustard seeds, once they splutter add, urad dal, when it turns golden brown, add curry leaves, red chillies and asafoetida. When the curry leaves become crisp, pour the tempering over the prepared coconut paste. Enjoy with idlis/dosas. Since fresh coconut is used, it is best to consume it with 1-2 days. Store it in the refrigerator.
NOTES
1.Dalia is used as a thickener for chutneys. It is available in most Indian grocery stores. If you can’t find it, replace dalia with roasted urad dal or roasted and skinned peanuts or cashew nuts or simply roast chana dal and use that instead. 2.If you are using frozen coconut, allow it to thaw completely. Use warm water for grinding if the grated coconut is still cold.
HOW TO MAKE CORIANDER COCONUT CHUTNEY | GREEN COCONUT CHUTNEY?
Coriander coconut chutney | Green Coconut Chutney For Idli Dosa
Ingredients1x2x3x
- 1 cup freshly grated coconut
- 1 cup tightly packed coriander/cilantro leaves with tender stalks
- 1/2 inch ginger
- 2-3 green chillies, adjust as per desired heat
- 2 tbsp dalia (split roasted chickpeas/roasted chana dal)
- gooseberry sized ball of tamarind/lemon juice
- pinch of sugar, optional
- salt, to taste
For the tempering
- 1 tsp mustard seeds
- 1/2 tsp urad dal
- A sprig of curry leaves
- 2-3 red chillies
- pinch of hing (asafoetida)
- 2 tsp oil
Instructions
- Grind all the ingredients using little water at a time, until you get a smooth paste. I used little more than 1/2 cup water. Taste and adjust seasoning if required.
- For the tempering- Heat oil in a pan, add mustard seeds, once they splutter add, urad dal, when it turns golden brown, add curry leaves, red chillies, and asafoetida. When the curry leaves become crisp, pour the tempering over the prepared coconut paste. Enjoy with idlis/dosas. Since fresh coconut is used, it is best to consume it with 1-2 days. Store it in the refrigerator.
Notes
- Dalia is used as a thickener for chutneys. It is available in most Indian grocery stores. If you can’t find it, replace dalia with roasted urad dal or roasted and skinned peanuts or cashew nuts or simply roast chana dal and use that instead.
- If you are using frozen coconut, allow it to thaw completely. Use warm water for grinding if the grated coconut is still cold.
- Measuring cup used, 1 cup = 250 ml , 1 tsp = 5 ml
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Have a lovely week ahead!
Regards,
Freda
Coriander coconut chutney | Green Coconut Chutney For Idli Dosa
Ingredients
- 1 cup freshly grated coconut
- 1 cup tightly packed coriander/cilantro leaves with tender stalks
- 1/2 inch ginger
- 2-3 green chillies, adjust as per desired heat
- 2 tbsp dalia (split roasted chickpeas/roasted chana dal)
- gooseberry sized ball of tamarind/lemon juice
- pinch of sugar, optional
- salt, to taste
For the tempering
- 1 tsp mustard seeds
- 1/2 tsp urad dal
- A sprig of curry leaves
- 2-3 red chillies
- pinch of hing (asafoetida)
- 2 tsp oil
Instructions
- Grind all the ingredients using little water at a time, until you get a smooth paste. I used little more than 1/2 cup water. Taste and adjust seasoning if required.
- For the tempering- Heat oil in a pan, add mustard seeds, once they splutter add, urad dal, when it turns golden brown, add curry leaves, red chillies, and asafoetida. When the curry leaves become crisp, pour the tempering over the prepared coconut paste. Enjoy with idlis/dosas. Since fresh coconut is used, it is best to consume it with 1-2 days. Store it in the refrigerator.
Notes
- Dalia is used as a thickener for chutneys. It is available in most Indian grocery stores. If you can’t find it, replace dalia with roasted urad dal or roasted and skinned peanuts or cashew nuts or simply roast chana dal and use that instead.
- If you are using frozen coconut, allow it to thaw completely. Use warm water for grinding if the grated coconut is still cold.
- Measuring cup used, 1 cup = 250 ml , 1 tsp = 5 ml
Veg mayonnaise sandwich | Veg Mayo Sandwich | Grilled Mayo Sandwich makes for a quick snack or appetizer or even a yummy accompaniment during tea time. Although they aren’t the healthiest of sandwiches, it’s nice to indulge in some once in a blue moon or serve them during potlucks, parties or even perfect to be made for an occasional brunch. Delicious, creamy and tangy mayo sandwiches, who can resist these?
Do you have a jar of mayo sitting in the refrigerator and are wondering what to make with mayonnaise?
Or are you looking for easy recipes with mayonnaise ?
Looking for some tiffin recipes for kids lunch box ,
Or veg sandwich recipes for kids , then today’s post is for you.
This simple mayo sandwich | vegetable mayonnaise sandwich is a quick and delicious treat for kids and adults alike. It is versatile and adaptable to any ingredients.
- WHAT TO MAKE WITH MAYONNAISE?
- HOW TO MAKE SANDWICH SPREAD USING MAYONNAISE?
- SOME VARIATIONS OF SANDWICH RECIPES USING MAYONNAISE
- IF YOU LIKE THIS VEG MAYONNAISE SANDWICH RECIPE, YOU MAY ALSO LIKE THESE QUICK AND EASY SANDWICH RECIPES-
- STEP BY STEP INSTRUCTIONS TO MAKE VEG MAYONNAISE SANDWICH | VEG MAYO SANDWICH | VEGETABLE MAYONNAISE SANDWICH
- HOW TO MAKE VEG MAYO SANDWICH | VEGETABLE MAYONNAISE SANDWICH | VEG MAYO SANDWICH?
- Veg Mayonnaise Sandwich Recipe | Mayo Sandwich | Grilled Mayo Sandwich
WHAT TO MAKE WITH MAYONNAISE?
- Use it as a dip. Add chutneys, schezwan sauce, ketchup, chilli sauce, herbs etc for different flavors
- You can also make a sauce for burgers.
- Or use it as a filling for canapes .
- Use it in a dressing for salads.
- Did you know adding a little mayo to your basic chocolate cake makes it even better?? Hmm..
- Or make a thick spread and use it for sandwiches, as we are doing today with these homemade veg mayonnaise sandwich | Mayonnaise bread sandwiches!
HOW TO MAKE SANDWICH SPREAD USING MAYONNAISE?
I’m sure everyone makes this at home, as it’s really a no-brainer kind of recipe. Chop or shred veggies, throw in some mayo, seasoning of your choice and the spread is ready. Apply it on bread slices slathered with butter, I like to apply coriander chutney on one side for some more flavor. You can even skip applying butter. Next, spread the veg mayo mixture, then slice in diagonals and enjoy as such or you can grill/toast them as I have today.
SOME VARIATIONS OF SANDWICH RECIPES USING MAYONNAISE
- Cabbage mayonnaise sandwich recipe- Use only cabbage in the recipe below, adjust the quantity of mayonnaise, enough to coat the cabbage.
- Cabbage and carrot sandwich- Use only shredded cabbage and carrot in the recipe below.
- Mayonnaise cheese sandwich recipe- Add some softened cheese to the veggie mayo mixture. Or simply place a slice of cheese over the mayo mixture.
- Open veg sandwich- Simple spread the filling on toast, and serve as an open sandwich.
You can serve all of the above as cold sandwiches or grill them if you like it that way.
This veg mayonnaise sandwich is best served as soon as they are prepared, as the salt added in the filling can cause the veggies to lose moisture depending on the veggies used. If you’d like to make these for a party, chop all veggies, transfer to a bowl, cover and refrigerate it. Add mayo, seasonings and assemble just before your guests arrive. In this case, it’s best served without grilling, more like a tea sandwich.
Cream cheese sandwich bites
Veg chilli cheese toast
Cheese corn toast
STEP BY STEP INSTRUCTIONS TO MAKE VEG MAYONNAISE SANDWICH | VEG MAYO SANDWICH | VEGETABLE MAYONNAISE SANDWICH
1.Mix all the ingredients listed under For the veggie mayo mixture in a mixing bowl. Mix well.
2.Apply butter on 8 slices, and coriander chutney on 4 slices to which butter has been applied.
3.Spread a generous amount of the mayo veggie mixture on the butter+ chutney slice.
4.Heat a skillet/tava on medium heat. Close the slices, apply butter on the outer slice facing upwards. Place the sandwich, butter-side-down on the griddle,/tawa, press it lightly with a spatula, toast on medium-low heat for 1-2 minutes or until golden brown, meanwhile, apply butter on the other side, flip and let that side toast until golden brown. If you are grilling in a panini press, apply butter on both sides and grill. Cut into diagonals and serve with green chutney or tomato ketchup. Enjoy!!
NOTES
1.A thick slice of bread works best for these sandwiches, as they don’t get too mushy while grilling/toasting.
2.You can use mayo instead of butter to toast the sandwich, it gives a nice golden color.
3.If you grill/toast these sandwiches, serve them immediately or else they will get soggy.
4.Do not prepare the veggie-mayo spread in advance, as the salt added with cause veggies to lose moisture, making the spread a watery mess.
5.Spike the flavor of this spread by adding chilli sauce/sriracha/ketchup/mustard/relish/curry powder etc, customize it and make it your own.
6.You can easily make 4 sandwiches with this quantity of the veg mayo mixture, if your bread slices are small, you can probably make even 6 sandwiches.
7.If using a skillet to toast the sandwich, exercise precaution, as you may get burns if your hands accidentally touch the rim of the pan.
HOW TO MAKEVEG MAYO SANDWICH |VEGETABLE MAYONNAISE SANDWICH | VEG MAYO SANDWICH?
Veg Mayonnaise Sandwich Recipe | Mayo Sandwich | Grilled Mayo Sandwich
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
For the veggie mayo mixture
- 1/2 cup shredded cabbage
- 1/2 cup shredded red cabbage
- 1/2 cup grated carrots
- 1/2 cup finely chopped green bell peppers
- 1/2 cup finely chopped onions
- 1/3 to 1/2 cup mayonnaise, I’ve used vegan mayo
- 1/2 teaspoon red chilli flakes
- 1 tsp Italian seasoning
- Pinch of sugar
- Salt and pepper, to season
Other ingredients
- 8 bread slices
- Butter, as required
- Coriander/cilantro chutney, as required
To grill the sandwiches
- Butter or Mayonnaise, as required
Instructions
- Mix all the ingredients listed under- For the veggie mayo mixture in a mixing bowl. Mix well.
- Apply butter on 8 slices, and coriander chutney on 4 slices to which butter has been applied.
- Spread a generous amount of the mayo veggie mixture on the butter+ chutney slice.
- Heat a skillet/tava on medium heat. Close the slices, apply butter on the outer slice facing upwards. Place the sandwich, butter-side-down on the griddle,/tawa, press it lightly with a spatula, toast on medium-low heat for 1-2 minutes or until golden brown, meanwhile, apply butter on the other side flip and let that side toast until golden brown. If you are grilling in a panini press, apply butter on both sides and grill. Cut into diagonals and serve with green chutney or tomato ketchup. Enjoy!!
Notes
- A thick slice of bread works best for these sandwiches, as they don’t get too mushy while grilling/toasting.
- You can use mayo instead of butter to toast the sandwich, it gives a nice golden color.
- If you grill/toast these sandwiches, serve them immediately or else they will get soggy.
- Do not prepare the veggie-mayo spread in advance, as the salt added with cause veggies to lose moisture, making the spread a watery mess.
- Spike the flavor of this spread by adding chilli sauce/sriracha/ketchup/mustard/relish/curry powder etc, customize it and make it your own.
- You can easily make 4 sandwiches with this quantity of the veg mayo mixture, if your bread slices are small, you can probably make even 6 sandwiches.
- If using a skillet to toast the sandwich, exercise precaution, as you may get burns if your hands accidentally touch the rim of the pan.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Thanks for stopping by!
Regards,
Freda
