Green coriander coconut chutney recipe with step by step photos. This green cilantro coconut chutney is another variation of chutney that goes well with idli, dosa, vada, uttapam, upma or other South Indian tiffin snacks.
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 cheela made from besan (gram flour) and spices.
This chutney has a raw herby taste of fresh cilantro. So, if you don’t like the raw taste of cilantro then you can fry the cilantro leaves in little oil and add them, while grinding the chutney.
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 us.
The chutney can also be served with sandwiches, fritters or pakoras. Stays good for 1-2 days in the refrigerator. The next day we had this chutney with potato bonda.
How to make green cilantro coconut chutney
1. Firstly rinse the coriander leaves (cilantro) in the water a couple of times and drain well.
2. Chop the coriander leaves. Measure all the ingredients and keep ready for making chutney.
3. In a blender jar, add ¾ cup tightly packed coriander leaves and ¾ cup grated coconut (fresh or frozen).
4. Next add 1.5 to 2 tablespoons of roasted chana dal, ½ inch chopped ginger and 1 chopped green chili.
5. Also add ½ teaspoon lemon juice, 1 teaspoon sugar and salt as required.
6. Lastly add ½ cup water or as required.
7. Grind all the ingredients in the blender, till smooth.
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 well.
Tempering the chutney
9. Measure and keep all the ingredients ready for making tempering.
10. Heat 1 tablespoon oil in a small frying pan.
11. Add ½ teaspoon mustard seeds and ¾ teaspoon urad dal (split and husked black gram).
12. Let the mustard seeds splutter and the urad dal get browned.
13. Add 1 pinch of asafoetida (hing) and 8 to 10 curry leaves.
14. Fry them for some seconds.
15. Pour this tempering mixture along with the oil, over the chutney.
16. Stir very well.
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Green Cilantro Coconut Chutney
- ¾ tightly packed coriander leaves (cilantro)
- ¾ cup grated coconut, fresh or frozen
- 1 green chili, chopped
- ½ inch ginger, chopped
- 1.5 or 2 tablespoon of roasted chana dal
- ½ teaspoon lemon juice or add as required
- 1 teaspoon sugar
- salt as required
- ½ cup water or add as required
- ½ teaspoon mustard seeds
- ¾ teaspoon urad dal (split and husked black gram)
- 8 to 10 curry leaves
- 1 pinch asafoetida (hing)
- 1 tablespoon oil
- Grind coriander leaves, grated coconut fresh or frozen, roasted chana dal, ginger, green chili, sugar, lemon juice along salt and ½ cup water or as required. Grind till smooth.
- Taste the chutney and add more salt, sugar or lemon juice if required. Stir well.
- Heat oil in a small frying pan.
- Add the mustard seeds & urad dal.
- Let the mustard seeds splutter and the urad dal get browned.
- Add asafoetida and curry leaves.
- Fry for some seconds.
- Pour this tempering mixture along with the oil, over the chutney and stir.
- Serve the chutney with idli, dosa or vada.
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