coriander coconut chutney recipe
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5 from 2 votes

coriander coconut chutney

this cilantro coconut chutney goes well with south indian snacks like idli dosa, vada and uttapam.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: side dish
Cuisine: south indian
Servings: 3 to 4
Author: Dassana Amit


main ingredients for green coconut chutney

  • ¾ tightly packed coriander leaves (cilantro leaves)
  • ¾ cup grated coconut, fresh or frozen
  • 1 green chili, chopped (hari mirch)
  • ½ inch ginger, chopped (adrak)
  • 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 green coconut chutney

  • ½ teaspoon mustard seeds (rai)
  • ¾ teaspoon urad dal (split and husked black gram)
  • 8 to 10 curry leaves (kadi patta)
  • 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 coconut chutney and stir.
  • serve cilantro coconut chutney with idli, dosa or vada.