This roasted coriander chutney or malli chammanthi is a favourite from my childhood. I have many memories of enjoying this chutney along with some flavoured rice - usually lemon rice - wrapped in banana leaves for an overnight train journeyI don't do guest posts very often simply because it's hard enough to manage my own blog and cook, click, download, edit, upload, compose, and publish 3-4 recipes in this here blog per week. But earlier this year, I found myself with a bunch of recipes that were all quite similar and photographed in a very similar manner and I took that chance to do a couple of guest posts for folks. Divya of Easy Cooking is more popular for her bakes and brownies but we have been in touch since the beginning of her our blogging days. She lives in Cochin and often posts Kerala recipes that make me terribly homesick.
So anyway, back to the roasted coriander chutney. This is more of a thuvayal than a chutney which means it goes better with rice and rasam / kuzhambu than tiffin items like dosa, idli. Use the freshest coconut that's available to you and your heart will sing with the simple flavours of the chutney.
So without much more yada yada from me, check out the recipe at Divya's blog.