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.
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.
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.
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.
3. In a blender jar, add 1 cup tightly packed coriander leaves and 1 cup grated coconut (fresh or frozen).
4. Next add 2 tablespoons of roasted chana dal, 1 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 depending on the consistency you prefer.
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.
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.
Temper Coconut Coriander 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 a 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 of asafoetida (hing) and 8 to 10 curry leaves.
14. On a low heat, fry them for a few seconds until the curry leaves become crisp.
15. Pour this tempering mixture together with the oil, over the Green Coriander Coconut Chutney.
16. Stir and mix very well.
17. Serve the Green Coconut Chutney with South Indian snacks like idli, rava idli, masala dosa or medu vada or uttapam or mysore bonda.
More Chutney recipes
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Green Coconut Chutney | Coriander Coconut Chutney
- 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
- 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)
This Green Coriander Coconut Chutney from the blog archives first published in July 2013 has been updated and republished on December 2022.