Coriander Coconut Chutney

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.

Prep Time5

Cook Time5

Total Time10

Course: Side Dish

Cuisine: Indian

Diet: Diabetic, Gluten Free, Hindu, Vegan, Vegetarian

Servings:

Calories: 76kcal

Author: Shilpa Kerur

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