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Green Coconut Chutney | Coriander Coconut Chutney

by Lakkana
December 22, 2022
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coriander coconut chutney in a plate served with chilla.

Green Coconut Chutney or Coriander Coconut Chutney with step by step photos. This Cilantro Coconut Chutney is another variation of chutney that pairs nicely with Idli, Dosa, Vada, Uttapam, Upma or other South Indian tiffin snacks.

coriander coconut chutney in a plate served with chilla.

If you are having idli or dosa then a chutney or dip made with fresh coconut is kind of must with these snacks. I served this chutney with Besan Chilla made from gram flour, onions and spices.

This Green Coconut Chutney has a raw herby taste of fresh cilantro paired with the lovely flavor of coconut. So, if you don’t like the raw taste of cilantro then you can sauté the cilantro in little oil and add them, while grinding or blending the remaining chutney ingredients.

This recipe was adapted from a cookbook and it turned out well. I modified the quantities a lot and the method of preparation to suit our taste.

The chutney can also be served with sandwiches, fritters or pakoras. It keeps well for 1 day in the refrigerator. The next day we had this chutney with Potato Bonda.

Step-by-Step Guide

How to make Green Coconut Chutney

Prep and Blend Ingredients

1. Firstly rinse some coriander leaves (cilantro) in the water a couple of times and drain the water well. Use the cilantro stems if they are tender.

coriander coconut chutney recipe

2. Chop the coriander leaves roughly. You will need 1 cup of the chopped coriander leaves. Measure all the other ingredients and keep them ready for making the chutney.

coriander coconut chutney recipe

3. In a blender jar, add 1 cup tightly packed coriander leaves and 1 cup grated coconut (fresh or frozen).

coriander coconut chutney recipe

4. Next add 2 tablespoons of roasted chana dal, 1 inch chopped ginger and 1 chopped green chili.

coriander coconut chutney recipe

5. Also add ½ teaspoon lemon juice, 1 teaspoon sugar and salt as required.

coriander coconut chutney recipe

6. Lastly add ½ cup water or as required depending on the consistency you prefer.

coriander coconut chutney recipe

7. Grind all the ingredients in the blender, to a fine consistency. Ensure there are no chunks of any ingredients in the chutney.

You can make a thick chutney or with a medium-consistency adding water as required. But do not make it thin as the taste and flavor gets diluted.

coriander coconut chutney recipe

8. Remove the chutney in a heatproof bowl like a steel or a pyrex bowl. Taste the Cilantro Coconut Chutney and add more salt, sugar or lemon juice if required. Stir and mix well.

coriander coconut chutney recipe

Temper Coconut Coriander Chutney

9. Measure and keep all the ingredients ready for making tempering.

coriander coconut chutney recipe

10. Heat 1 tablespoon oil in a small frying pan. Use any neutral flavored oil. Or you can also opt to use coconut oil or sesame oil (gingelly oil).

coriander coconut chutney recipe

11. Keep the heat to a low. Add ½ teaspoon mustard seeds and ½ teaspoon urad dal (split and husked black gram).

coriander coconut chutney recipe

12. Let the mustard seeds splutter and the urad dal get browned.

coriander coconut chutney recipe

13. Add 1 pinch of asafoetida (hing) and 8 to 10 curry leaves.

coriander coconut chutney recipe

14. On a low heat, fry them for a few seconds until the curry leaves become crisp.

coriander coconut chutney recipe

15. Pour this tempering mixture together with the oil, over the Green Coriander Coconut Chutney.

coriander coconut chutney recipe

16. Stir and mix very well.

coriander coconut chutney recipe

17. Serve the Green Coconut Chutney with South Indian snacks like idli, rava idli, masala dosa or medu vada or uttapam or mysore bonda.

coriander coconut chutney recipe


More Chutney recipes

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

coriander coconut chutney recipe

Green Coconut Chutney | Coriander Coconut Chutney

By Dassana Amit

This Green Coconut Chutney or Coriander Coconut Chutney pairs well with South Indian snacks like idli dosa, vada and uttapam.

Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins

Prevent your screen from going dark while making the recipe

  • First rinse the coriander leaves thoroughly in water a few times. Use the stems if they are tender. Drain all the water and set aside.

  • Blend or grind the coriander leaves, grated coconut, roasted chana dal, ginger, green chili, sugar, lemon juice, salt with ½ cup water or as needed. Grind to a fine consistency.

  • Taste the chutney and add more salt, sugar or lemon juice if required. Stir and mix well.

  • Heat oil in a small frying pan. Keep heat to a low.

  • Add the mustard seeds and urad dal.

  • Let the mustard seeds splutter and the urad dal get browned.

  • Add asafoetida and curry leaves.

  • Fry for a few seconds until the curry leaves become crisp.

  • Pour this tempering mixture together with the oil, over the Coriander Coconut Chutney and stir to combine.

  • Serve the Green Coconut Chutney with idli, dosa or vada or uttapam.

  • For a spicy chutney, add more green chillies.
  • You can also add 1 to 2 small to medium-sized garlic cloves in the chutney.
  • To get a slightly sour taste, add a small piece of tamarind. 
  • For a thicker chutney add less water while blending.

Nutrition Facts

Green Coconut Chutney | Coriander Coconut Chutney

Amount Per Serving

Calories 143 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 6g38%

Polyunsaturated Fat 0.3g

Monounsaturated Fat 3g

Sodium 336mg15%

Potassium 105mg3%

Carbohydrates 11g4%

Fiber 5g21%

Sugar 3g3%

Protein 2g4%

Vitamin A 346IU7%

Vitamin B1 (Thiamine) 0.02mg1%

Vitamin B2 (Riboflavin) 0.02mg1%

Vitamin B3 (Niacin) 23mg115%

Vitamin B6 0.02mg1%

Vitamin C 44mg53%

Vitamin E 2mg13%

Vitamin K 13µg12%

Calcium 32mg3%

Vitamin B9 (Folate) 244µg61%

Iron 1mg6%

Magnesium 11mg3%

Phosphorus 29mg3%

Zinc 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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This Green Coriander Coconut Chutney from the blog archives first published in July 2013 has been updated and republished on December 2022.



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