Wash the cilantro leaves (coriander leaves) and roughly chop.
Transfer the coriander leaves, coconut, water and cashew nuts to a blender and blend until the mixture is smooth like the consistency required for chutney.
Heat oil in a pan and add the mustard seeds.
When the mustard seeds splutter, add the coriander coconut mixture to the pan and mix well.
Add salt, red chili powder and garlic, stir together everything until well combined.
Bring the mixture to a boil, then reduce the heat and cook in low heat for about 2 more minutes. Easy and delicious coriander coconut chutney is ready! Serve the coriander chutney for dosa, idli or even chapathi or poori.
You may soak the cashews in water for about 15 minutes in advance (discard the water used for soaking once its done) if you need to soften up the cashews before making the chutney, which will help you to make the chutney more smooth and creamier, but this step is not necessary for this coriander coconut chutney if you want to make it quickly.If you like, you can also add 1 to 2 tablespoons of filtered lime juiceor lemon juice to add a little sourness to the chutney.