Green Coriander Coconut Chutney is an authentic South Indian chutney recipe usually served as a side with idli, dosa, upma, or pongal.
Looking for more chutney recipes? Do check Raw Mango chutney, Ridge gourd Chutney, Mint Peanut Chutney, Methi seeds chutney, Red Bell Pepper Chutney
How to Make Coriander Coconut Chutney
Add all the ingredients for chutney into a blender and grind it to make a smooth paste.
Transfer in the serving bowl.
For Tempering
Heat coconut oil in a small pan, add mustard seeds and urad dal and fry till dal turns light brown.
Then add dry red chilies, curry leaves, and hing. Saute for few seconds and pour the tempering over the chutney.
Mix well and serve the Coriander Coconut Chutney with dosa, idli, Adai, or Upma.
Serving Suggestions
Coriander coconut chutney recipe can be served with idli, upma, dosas, paniyaram, thalipettu, poori, or chapati.
Variations & Tips
- Dalia or roasted chana dal thickens the chutney, if you dont have then replace with roasted peanuts or cashews or almonds.
- If you have more coconut, you can skip adding roasted chana dal to this chutney too.
- If you dont have tamarind replace it with lemon juice or curd.For authentic chutney recipe tamarind is used.
- I like adding few curry leaves while grinding gives unique taste and is more healthier.
- If you are using frozen shredded coconut, add some hot water while grinding or microwave frozen coconut for few seconds before grinding.This will get you right chutney consistency
How long can I store this Coconut chutney?
You can store this Green Coriander Coconut Chutney in an airtight container for up to 2-3 days in the refrigerator.
**Tip. While grinding make sure not to add too much water if you want to store it for more days. More moisture means, this coriander chutney will spoil faster.
If you freeze it, in a freezer-safe container then can store up to 3 months.
More Breakfast recipes
- Vegetable Panniyaram (Paddu)
- Restaurant Style Upma Recipe
- Cauliflower Poha
- Avarekalu Upma|Karnataka Style Avarekai Upittu
- Paneer Uttapam
- Cucumber Chutney recipe
Coriander Coconut Chutney
Ingredients
Measuring cup used 1 cup = 250 ml
- 1 cup shredded coconut (fresh or frozen)
- ½ cup coriander (cilantro)
- ½ inch ginger
- 2-3 green chillies
- gooseberry sized ball of tamarind (or lemon juice)
- 2 tablespoons roasted chana dal (dalia/split roasted chickpeas)
- salt to taste
- ½ cup water or add as required for grinding
For Tempering
- 2 teaspoon coconut oil
- ½ teaspoon mustard seeds
- ½ teaspoon split urad dal
- a pinch asafetida(hing) (skip for gluten-free)
- few curry leaves
- 1 dried red chilli
Instructions
- Blend all the ingredients for chutney in a blender to make a smooth paste.
- Transfer in the serving bowl.
For Tempering:
- Heat coconut oil in a small pan,Add mustard seeds and urad dal and fry till dal turns light brown.
- Then add dry red chilies, curry leaves and hing. Saute for few seconds and pour the tempering over the chutney.
- Mix well and serve the Coriander Coconut Chutney with dosa , idli , Adai or Upma.
Notes
Variations & Tips:
- Dalia or roasted chana dal thickens the chutney, if you dont have then replace with roasted peanuts or cashews or almonds.
- If you have more coconut, you can skip adding roasted chana dal to this chutney too.
- If you dont have tamarind replace it with lemon juice or curd.But traditionally tamarind is used.
- I like adding few curry leaves while grinding gives unique taste and is more healthier.
- If you are using frozen shredded coconut,add some hot water while grinding or microwave frozen coconut for few seconds before grinding.This will get you right chutney consistency
Nutrition
♥ We LOVE to hear from you If you make this recipe, please share your food photo with hashtag #indianveggiedelight on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you ♥
Leave a Reply