Green Coconut Chutney | Coriander Coconut Chutney
Green Coconut Chutney, also called Coriander Coconut Chutney, is a flavorful South Indian chutney made with fresh coriander leaves, coconut, herbs and spices. It gets its vibrant green color from the coriander leaves and is finished with a simple tempering. This easy chutney pairs well with Idli, Dosa, Medu Vada and other South Indian tiffin snacks.
About Green Coconut Chutney
Green Coconut Chutney is a variation of the classic South Indian Coconut Chutney. Fresh coriander leaves (cilantro) give it its vibrant green color and a fresh, herby flavor.
The chutney is made by blending fresh coconut, coriander leaves, roasted chana dal, green chili, ginger, lemon juice, sugar and salt.
It is then finished with a tempering of mustard seeds, urad dal, curry leaves and asafoetida. You can use either fresh or frozen grated coconut to make this chutney.
Green Coconut Chutney pairs especially well with Idli, Dosa, Medu Vada, Masala Dosa, Rava Dosa and other South Indian tiffin snacks. I also like to serve it with Moong Dal Dosa, Mysore Bonda, Onion Pakoda and sandwiches.
If you find the flavor of raw coriander too strong, lightly sauté the coriander leaves in a little oil before grinding them with the remaining ingredients.
The chutney keeps well in the refrigerator for up to 1 day.
Explore More Chutney Recipes Made With Coconut
- Red Coconut Chutney (Kerala Style)
- Curry Leaves Chutney
- Pudina Pachadi
- Red Chilli Chutney (Tamil Nadu Style)
- Idli Chutney
How to make Green Coconut Chutney (Stepwise)
Preparation
1. Firstly, rinse some coriander leaves (cilantro) in water a couple of times and drain the water very well. Use the stems, if they are tender.
2. Chop the coriander leaves roughly. You will need 1 cup of chopped coriander leaves. Measure all the other ingredients and keep them ready for making the chutney.
Blend Chutney Ingredients
3. In a blender jar, add 1 cup of the tightly packed coriander leaves and 1 cup grated coconut (fresh or frozen).
4. Next, add 2 tablespoons roasted chana dal, 1 inch chopped ginger and 1 chopped green chili (about 1 teaspoon, chopped).
Skip adding roasted chana dal if you do not have them. But do remember to add less water while grinding if you do not add the roasted chana dal.
5. Add ½ teaspoon lemon juice, 1 teaspoon sugar and salt as required.
6. Lastly, add ½ cup water or as required, depending on the consistency you prefer.
7. Grind all the ingredients in the blender, to a fine chutney. Ensure there are no chunks of any ingredients in the chutney.
You can make a thick chutney or a medium-consistency one, adding water as required. But do not make it thin as the taste and flavor gets diluted.
8. Remove the chutney in a heatproof bowl like a steel or a Pyrex bowl. Taste the chutney and add more salt, sugar or lemon juice, if required. Stir and mix well.
Temper Coriander Coconut Chutney
9. Measure and keep all the ingredients ready for making tempering.
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).
11. Keep the heat to low, add ½ teaspoon mustard seeds and ½ teaspoon urad dal (split and husked black gram).
12. Let the mustard seeds splutter and the urad dal get browned.
13. Add 1 pinch asafoetida (hing) and 8 to 10 curry leaves.
14. On low heat, fry them for a few seconds or until the curry leaves become crisp.
15. Pour the tempering along with the oil in the Coriander Coconut Chutney.
16. Stir and mix very well.
17. Serve the Green Coconut Chutney with South Indian snacks like idli, dosa, Uttapam, Upma or Appe (Paddu.
Dassana’s Recipe Tips
- If the coriander leaves that you are using for this chutney have tender stems, then do use them in this recipe. Or else, discard them.
- The best consistency of this chutney is a thick or medium one. So, you can adjust the quantity of water accordingly. Also, ensure blending the ingredients finely. The chutney should not have chunks of any ingredients in it.
- Avoid making a thin chutney as then you’ll end up having diluted flavors. But you can make a thicker consistency if you like.
- To make the chutney spicier, you can increase the number of green chillies.
- Some flavor variations that you can make in this chutney are by adding 1 to 2 small to medium garlic cloves in it.
- To make a sour chutney, you can add a small piece of tamarind in the recipe.
- You can make the tempering in any neutral flavored oil, sesame oil (gingelly oil) or coconut oil as well.
Step by Step Photo Guide Above
Green Coconut Chutney | Coriander Coconut Chutney
Ingredients
Main ingredients
- 1 cup coriander leaves (cilantro), tightly packed
- 1 cup coconut – grated, fresh or frozen
- 1 teaspoon or 1 green chili – chopped
- 1 inch ginger – peeled and chopped
- 2 tablespoons roasted chana dal – optional
- ½ teaspoon lemon juice or add as required, optional
- 1 teaspoon sugar or add as required
- salt as required
- ½ cup water or add as required
For tempering
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal (split and husked black gram)
- 8 to 10 curry leaves
- 1 pinch asafoetida (hing)
- 1 tablespoon oil – any neutral tasting oil or sesame oil (gingelly oil) or coconut oil
Instructions
- 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.
Dassana’s Notes
- 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.
- Omit adding roasted chana dal if you do not have them. Add less water when grinding, if you do not add the roasted chana dal.
Nutrition
Green Coriander Coconut Chutney from the blog archives was first published on July 2013.
Awesome.
Thanks.
Hello Dassana Amit didi, after tempering I pour the chutney in the kadai bcaz I had doubt that it may spoil.
Today I made this chutney and dosa and it was delicious, tasty, and yummy??.
Thank you for this beautiful recipe.
Hello Raksha, glad to know you liked the recipe. It does taste very good with dosa or idli. Most welcome.
If you have raw dal, how do you roast it for this recipe? Do you need to soak it and do you need to boil it please?
for raw dal, you can roast or fry them with little oil till the lentils become golden and aromatic. no need to soak dal or boil dal.
Is the urad dal raw? And how do you make roast chana dal?
Angela, urad dal is raw. roasted chana dal is commercially made so we buy it from outside.
My mixer broke down too 2 years back when I was mixing chutney. ^.^ The same thing happened to you now too. Anyway I like it more with texture =)