There are many varieties of Chutney Recipes in Indian cuisine, especially with coconut (nariyal). Here’s one, which is a tempered variation and also has fresh coriander (cilantro) in it. Hence, the color of this chutney is green and is known as the Coriander Coconut Chutney. The recipe of this Green Coconut Chutney is easy, quick, and vegan friendly too. This variation of the coconut chutney also pairs really well with Idli, Dosa, Medu Vada, Uttapam, Upma or other South Indian tiffin snacks.
About Green Coconut Chutney
Like I mentioned in the beginning, this Green Coconut Chutney has a beautiful bright green color, which is primarily because of the fresh coriander leaves (cilantro) added to it. This variant is also different than the classic recipe of Coconut Chutney because of other ingredients added to it.
However, one thing that’s similar between this Coriander Coconut Chutney and the original coconut chutney is the fact that both these are super easy to make and hassle-free recipes that get done within a few minutes. Both of them are also vegan in nature since all the ingredients used in them are plant-based.
Making this Green Coconut Chutney too, is super simple and just involves 2 main steps. First, the blending or grinding of the main ingredients to make the chutney. Second, tempering the chutney with some ingredients that makes it a South Indian style chutney.
In addition to the fresh coriander leaves and coconut, other ingredients that go in this recipe of Coriander Coconut Chutney are green chili, ginger, roasted chana dal, lemon juice, sugar and salt.
The tempering consists of mustard seeds, split, husked black gram (urad dal), curry leaves and asafoetida (hing) fried in oil. You can use either fresh or frozen grated coconut for this recipe.
If you are having idli or dosa, then a chutney or dip made with fresh coconut is kind of must, particularly with these snacks. So, the Green Coconut Chutney is a good option. At times, I also serve this chutney with Besan Chilla made from gram flour (besan), onions and spices.
This Coriander Coconut Chutney has a raw herby taste of fresh coriander leaves (cilantro) which pairs brilliantly with the lovely earthiness of the coconut.
However, if you don’t like the raw taste of coriander, then you can sauté the cilantro in little oil and add while grinding or blending the remaining chutney ingredients.
This recipe of Green Coriander Chutney was adapted from a cookbook and it has always turned out well. I have modified the quantities a lot and the method of preparation to suit the taste of my family members and me.
You can also relish this Coriander Coconut Chutney with sandwiches, fritters, pakoras and Mysore Bonda. It keeps well for one day in the refrigerator.
How to make Green Coconut Chutney
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 Green 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, rava idli, masala dosa, medu vada, uttapam or Mysore bonda.
- 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.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Green Coconut Chutney | Coriander Coconut Chutney
- 1 cup coriander leaves (cilantro), tightly packed
- 1 cup coconut – grated, fresh or frozen
- 1 green chili – chopped or 1 teaspoon, 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
- 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
- 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.
- 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 Info (Approximate Values)
This Green Coriander Coconut Chutney from the blog archives first published in July 2013 has been updated and republished on March 2023.