Coconut Coriander Chutney
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Coconut Coriander Chutney

Coconut Coriander Chutney also called Green Coconut Chutney uses freshly grated coconut along with fresh coriander, green chillies, ginger and mint leaves. It’s a very refreshing and tasty chutney and is served with a variety of south Indian meals.

Coconut Coriander Chutney is a refreshing and simple to make chutney. Chutneys are staple in Indian households. However, they are all not the same. Different parts of the country make different types of chutneys depending on the availability of ingredients in the region.

This green coconut chutney is another variation of chutney that goes well with idli, Masala Dosa, Uttapam, Rava Dosa, Upma, Vada, or other South Indian recipes.

If you guys are following me you might have noticed that I am a big fan of coconut and it is very frequently used in my kitchen. If you just search “coconut” on the blog, there will be lots of recipes.

Recently I got some fresh coconut from the grocery store and was so eager to make this Coconut Chutney. As I like to do experiments and like to play with chutney flavors so I added some fresh coriander and mint leaves. I like this chutney more than the traditional coconut chutney.

This super simple south-Indian condiment is easy to make in 15 minutes. The coriander/cilantro and mint leaves add that special touch of fresh flavor and color. But an even bigger part of the chutney is the tempering which is made using mustard seeds, urad dal, and fresh curry leaves.

To make perfect green Coconut Coriander Chutney at home follow the detailed step by step recipe posted below.

You may also try other similar recipes as:

Preparation Time: 10minutes  ∏  Cooking Time: 5minutes  ∏  Servings: 4-5

Level: Beginners (Easy)  ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

For Tempering

 

How to make Coconut Coriander Chutney:

Step1: Heat a pan and add oil. Add grated or chopped coconut and saute for 2 minutes on low-medium flame.

Step2: Add 1/2 cup coriander leaves (chopped), 1/4 mint leaves. Lightly saute it for few minutes just to lightly wilt the greens.

Step3: Once done turn off the flame and remove it from heat. Let it cool down for 5-7 minutes.

Step4: Transfer the cooled down mixture to a grinding Jar. To the same jar add 1-2 green chili, 1/2 inch ginger, 1 sprig of curry leaf, 1 tablespoon roasted channa dal, A small piece of tamarind, and salt to taste.

Step5: Add 2 tablespoons of water and grind it till you get a coarse paste. Add a little more water if it is too thick. Taste the chutney and add more salt if required. You may also add a few drops of lemon juices if you want to make it a bit tangy. Transfer the mixture to a bowl.

Step6: Heat a tadka pan on medium flame. Pour 1 tablespoon oil, once it is hot add a pinch of hing, 1 teaspoon mustard seeds, and 1 teaspoon urad dal. Let the seeds crackle for 20-30 secs.

Step7: Add red chilly along with curry leaves, let them splutter.

Step8: Turn off the flame. Tadka is ready.

Step9: Pour the prepared tempering over the prepared chutney and mix well. Serve chutney fresh with South Indian snacks like Rava Dosa, Mini Uttapam, Medu Vada, Paniyaram, Pesarattu dosa, Masala Dosa etc.

Coconut Coriander Chutney

Tips:

  • If possible use fresh curry leaves which gives this chutney a unique aroma.
  • You may also add fresh coriander and mint leaves directly into the grinder without sauteing but it will add extra flavors.
  • Try to use fresh coconut for making this chutney however if it’s not available then you may also use frozen coconut.
  • Initially add only 2-3 tablespoon of water, then add more if required. Adjust the consistency as per your taste.

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