Green Coconut Chutney | Coriander Coconut Chutney

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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.

green coconut chutney served in a plate with a dosa.

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

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coriander coconut chutney recipe

Green Coconut Chutney | Coriander Coconut Chutney

This Green Coconut Chutney or Coriander Coconut Chutney pairs well with South Indian snacks like idli dosa, vada and uttapam.
4.82 from 11 votes
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Cuisine South Indian
Course Condiment, Side Dish
Diet Vegan
Difficulty Level Moderate
Servings 4


Main ingredients

  • 1 cup coriander leaves (cilantro), tightly packed
  • 1 cup grated coconut – fresh or frozen
  • 1 green chili – chopped
  • 1 inch ginger – peeled and chopped
  • 2 tablespoons roasted chana dal
  • ½ teaspoon lemon juice or add as required
  • 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


  • 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 Info (Approximate Values)

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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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  1. 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.

    1. Hello Raksha, glad to know you liked the recipe. It does taste very good with dosa or idli. Most welcome.

  2. 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?

    1. 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.

    1. Angela, urad dal is raw. roasted chana dal is commercially made so we buy it from outside.

  3. 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 =)5 stars