green coriander coconut chutney | cilantro coconut chutney

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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.

coriander coconut chutney recipe

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.

coriander coconut chutney recipe

2. Chop the coriander leaves. Measure all the ingredients and keep ready for making chutney.

coriander coconut chutney recipe

3. In a blender jar, add ¾ cup tightly packed coriander leaves and ¾ cup grated coconut (fresh or frozen).

coriander coconut chutney recipe

4. Next add 1.5 to 2 tablespoons of roasted chana dal, ½ 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.

coriander coconut chutney recipe

7. Grind all the ingredients in the blender, till smooth.

coriander coconut chutney recipe

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.

coriander coconut chutney recipe

Tempering the 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.

coriander coconut chutney recipe

11. Add ½ teaspoon mustard seeds and ¾ 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. Fry them for some seconds.

coriander coconut chutney recipe

15. Pour this tempering mixture along with the oil, over the chutney.

coriander coconut chutney recipe

16. Stir very well.

coriander coconut chutney recipe

17. Serve the dip with South Indian snacks like rava idli, 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 Cilantro Coconut Chutney

4.8 from 10 votes
This green coriander coconut chutney goes well with South Indian snacks like idli dosa, vada and uttapam.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins

Cuisine South Indian
Course: Side Dish
Difficulty Level: Easy

Servings 3 to 4
Units

Ingredients

main ingredients

  • 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

for tempering

  • 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

Instructions

  • 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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Dassana Amit

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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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7 Comments

  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