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    Home » Recipes » Chutneys, Dips and More

    Coriander Coconut Chutney

    Published: Aug 19, 2022 by Shilpa · This post may contain affiliate links · Leave a Comment

    Jump to Recipe
    5 from 24 votes
    This is the most common chutney made in South India and goes very well with idli, dosa, rotti, etc. This aromatic chutney can be made in minutes and is a great accompaniment to finger foods.
    coriander coconut chutney.

    Coriander coconut chutney step-by-step recipe with photos.

    Jump to:
    • About this recipe
    • Ingredients
    • Step-by-step instructions
    • Useful tips
    • FAQs
    • Bonus
    • Recipe card
    • Comments

    About this recipe

    This coconut chutney is the most common chutney made in South India and goes very well with idli, dosa, adai, rotti, etc. This aromatic chutney is ready in minutes and is a great accompaniment to finger foods. Also known as green chutney, this refreshing and tasty chutney is a breeze to make.

    As the name suggests, coconut and coriander (cilantro) are the main ingredients of this vibrant dish. This chutney can be served with South Indian breakfasts like dosa, idli, etc. It also tastes great with upma, ven pongal, and vermicelli upma.

    Chutneys are an essential part of South Indian breakfast. Each household has its own version of these easy-to-make side dishes. There are several variations to it - peanut chutney, tomato chutney, spinach chutney, and chutneys made with the peel of vegetables like pumpkin/bottle gourd/ridge gourd to name a few.

    These chutneys are different from the ones served with snacks or street food which are mint chutney and sweet chutney. This cilantro/coriander coconut chutney is a very easy and basic South Indian chutney recipe that can be ready in less than 15 minutes.

    crispy masala dosa.
    Green coconut chutney served with dosa

    Ingredients

    coriander coconut chutney ingredients.

    Coconut: Use freshly grated coconut to make this chutney. If using frozen coconut, make sure it is completely thawed.

    Cilantro/coriander leaves: Use fresh cilantro or coriander leaves. Take care not to use thick stems and use only leaves and tender stems.

    Roasted Bengal Gram: Bengal gram is split and deskinned brown chickpea (commonly known as split yellow peas). Dry roasted Bengal gram is a common ingredient used in South Indian chutneys. This is also known as hurigadle in Kannada. They can be used as-is and don't need any further cooking. Roasted chana is available in most grocery stores in India and in Indian grocery stores outside of India.

    If you do not have access to roasted Bengal gram, you may replace it with roasted besan (chickpea flour). Make sure you dry roast the besan on low heat for 8-10 minutes until the raw taste goes. Since this chutney is not cooked, the besan has to be roasted well.

    Ginger and green chili: Ginger is optional. Adjust chili according to your preference.

    Tempering (optional): Also called oggarane or tadka, this is the seasoning for chutney. I use coconut oil to make the tempering; however, any cooking oil of your choice can be used. Other ingredients I use for tempering are mustard seeds, dried red chili, urad dal, hing, curry leaves, and turmeric powder.

    Step-by-step instructions

    Soak tamarind in some water for 5-10 minutes. Extract the pulp and discard the remaining part (step 1).

    Place coconut, coriander, roasted Bengal gram, ginger, chili, tamarind pulp, and salt in a blender/mixie (steps 2,3).

    Grind into a smooth paste (step 4). The chutney can be served at this stage.

    soak tamarind and grind with other ingredients.

    Heat oil, add mustard seeds, and dry red chili. Add urad dal, turmeric powder, hing, and curry leaves. Turn off the heat and mix well (steps 5-8).

    prepare the optional tempering.

    Pour the tempering on the chutney and serve.

    coconut chutney.

    Useful tips

    If you do not have access to roasted Bengal gram, you may replace it with roasted besan (chickpea flour). Make sure you dry roast the besan on low heat for 8-10 minutes until the raw taste goes. Since this chutney is not cooked, the besan has to be roasted well.

    If you use frozen coconut, make sure you defrost it and bring it to room temperature before using it.

    You can also use desiccated coconut in this recipe, although this may alter the taste of this chutney. If you use desiccated coconut, make sure you grind the chutney with lukewarm water and not cold water.

    The tempering is optional and can be skipped.

    You can also add a few mint leaves to this chutney to add more flavor and freshness. If adding, take care to add just a few leaves as too much mint may overpower the chutney.

    cilantro chutney.

    FAQs

    How to store this coconut chutney?

    This South Indian coconut chutney can be stored in the refrigerator for up to three days, although it is best to make small batches and use it fresh. This chutney is not suitable for freezing as it changes the taste and texture.

    What to serve this chutney with?

    This goes well with South Indian breakfasts like dosa and idli. It can also be served with upma, ven pongal, sabudana khichdi, and vermicelli upma.

    south indian chutney.

    Bonus

    This coriander coconut chutney is:
    - very easy to make and uses minimal spices,
    - vegan,
    - goes very well with all types of dosa and idli,
    - very refreshing.

    chutney top view.

    Recipe card

    coconut chutney.

    Coriander Coconut Chutney

    This is the most common chutney made in South India and goes very well with idli, dosa, rotti, etc. This aromatic chutney can be made in minutes and is a great accompaniment to finger foods.
    5 from 24 votes
    Print Pin Rate
    Author: Shilpa
    Course: Side Dish
    Cuisine: Indian
    Servings: 8
    Prep Time: 5 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 10 minutes minutes

    Ingredients

    For the chutney:

    • 1 cup coconut fresh or frozen (grated)
    • 1 cup coriander leaves (cilantro)
    • ¼ cup Bengal gram hurigadle/puthani (see notes)
    • ½ inch ginger grated
    • 2-3 green chili or as per taste
    • 1 tablespoon tamarind
    • Salt to taste

    For the tempering (seasoning/tadka) - optional:

    • 2 teaspoon coconut oil
    • 1 dry red chili
    • 5-6 curry leaves
    • ½ teaspoon mustard seeds
    • 1 teaspoon split black gram urad dal
    • ¼ teaspoon turmeric powder
    • 1 pinch asafetida hing

    Instructions

    Make the chutney:

    • Soak tamarind in some warm water for 5-10 minutes. Extract the pulp and discard the remaining part.
    • Place coconut, cilantro/coriander, roasted Bengal gram, ginger, chili, tamarind pulp, and salt in a blender.
    • Grind into a smooth paste using some water as required. Pour into a serving bowl.
    • The chutney is ready to be served at this stage.

    Prepare the tadka and finish: (see notes)

    • Heat a small frying pan and add oil. Add mustard seeds and let them splutter.
    • Add the remaining ingredients - dried chili, urad dal, turmeric powder, hing and curry leaves. Turn off the heat and mix well.
    • Add the tempering to the chutney and serve.

    Notes

    You can skip the tempering and serve the chutney without it.
    If you do not have access to roasted Bengal gram, you may replace it with roasted besan (chickpea flour). Make sure you dry roast the besan on low heat for 8-10 minutes until the raw taste goes. Since this chutney is not cooked, the besan has to be roasted well.
    See the tips section above for useful tips to make this dish.
    Nutrition Facts
    Coriander Coconut Chutney
    Amount per Serving
    Calories
    76
    % Daily Value*
    Fat
     
    5
    g
    8
    %
    Saturated Fat
     
    4
    g
    25
    %
    Polyunsaturated Fat
     
    0.1
    g
    Monounsaturated Fat
     
    0.3
    g
    Sodium
     
    43
    mg
    2
    %
    Potassium
     
    109
    mg
    3
    %
    Carbohydrates
     
    8
    g
    3
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    193
    IU
    4
    %
    Vitamin C
     
    15
    mg
    18
    %
    Calcium
     
    20
    mg
    2
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

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    Namaste and welcome to Easy Indian Cookbook, where you'll find simple and delicious recipes with an Indian flair! I'm Shilpa, and I'm passionate about bringing the flavors of my culture to your kitchen. Discover the convenience of wholesome and nourishing Indian cuisine with my recipes, crafted to be quick and hassle-free. So join me on this culinary journey, and let's create delicious, homemade meals that celebrate the vibrant and diverse flavors of India! Read More…

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