Green Coriander Coconut Chutney is an authentic South Indian chutney made with fresh or frozen coconut, coriander leaves, green chilies, and a few tempering ingredients. It is usually served as a side dish with idli, dosa, upma, or pongal.

Chutneys are a delicious way to spice up your meals. I make the usual coriander mint chutney, onion tomato chutney, peanut chutney, white coconut chutney, more often at home. Our family absolutely loves them!

Today, I am sharing another popular chutney recipe made with coconut and coriander, two of my favorite ingredients. You will just need fresh dhaniya leaves (or coriander), freshly grated coconut, ginger, tamarind, chana dal, and a little chili combined to make this chutney.

Coconut and coriander chutney is a popular recipe in South India, and it goes very well with paneer uttapam, masala dosa, vada, pongal, parathas, and more.

Ingredients

Coconut - Freshly shredded coconut gives the best flavor and texture. However, you can also use frozen coconut or unsweetened desiccated coconut flakes.
Coriander Leaves - Use fresh coriander leaves (cilantro). Remove the hard stems and use stems that are tender only.
Ginger - use fresh ginger for the best flavor.
Green Chili - I used Thai green chili for the heat.
Roasted chana dal (Fried gram) - also known as Dalia in Hindi, adds great texture to the chutney, so don't skip it. If you don't have it, you can substitute it with cashews, or roasted peanuts.
Tamarind - Adds tanginess to the green coconut chutney. You can also use store-bought tamarind paste if that is what you have in hand. You may also substitute it with 1 teaspoon of lemon juice or yogurt.
Tempering - mustard seeds, urad dal, curry leaves, asafoetida, and oil are used for this tempering.

How to Make Green Coriander Coconut Chutney

In a blender, add the following ingredients:

1 cup shredded coconut (fresh or frozen)
1 cup fresh coriander leaves (cilantro), loosely packed
½ inch ginger
2-3 green chilies
gooseberry-sized ball of tamarind (or 1 teaspoon of lemon juice)
2 tablespoons roasted chana dal (dalia)
salt, to taste
½-3/4 cup water (or as required for grinding)

Blend until smooth.

step to add all the ingredients to the blender and blend to a smooth paste collage

Transfer to the serving bowl.

For Tempering

Heat 2 teaspoons of coconut oil in a small pan, add ½ teaspoon mustard seeds and ½ teaspoon of urad dal, and fry till the dal turns light brown.

Then add a few curry leaves and 1 pinch of hing. Saute for a few seconds.

step to prepare the tempering for the chutney collage

Pour the tempering over the chutney.

step to add tempering to a serving bowl with chutney collage

Mix well. Serve coriander coconut chutney with idli, vada, dosa, or any Indian snack of your choice.

coriander coconut chutney served in a bowl with a spoon and vermicelli upma and coriander leaves on the side

Serving Suggestions

Serve the coriander coconut chutney recipe with idli, ven pongal, rava upma, neer dosa, veg paniyaram, zucchini thalipettu, or poori.

Storage Suggestions

Fridge: This green Coriander Coconut Chutney can be stored in an airtight container in the refrigerator for up to 1-2 days.

**Tip. While grinding, avoid adding too much water if you want to store it for more days. More moisture means the chutney will spoil faster.

Freezer: You can extend the shelf life of green coriander coconut chutney by freezing it in a freezer-safe container for up to 2 months.

Expert Tips

Use fresh Ingredients: For the best flavor and texture, use freshly grated coconut and fresh coriander leaves. However, if fresh coconut is not available, frozen coconut or desiccated coconut flakes work well as substitutes.
Using Frozen shredded coconut: If you are using frozen shredded coconut, then thaw at room temperature, or soak frozen coconut in hot water for 5-10 minutes or microwave it for a few seconds before grinding. This will get you the right chutney consistency.
Consistency: You can make the coconut chutney thick or thin by adjusting the water as per your preference.
Adjust the spiciness: You can increase or decrease the amount of green chili according to your taste.

Variations

Don't have Roasted chana dal: Dalia or roasted chana dal thickens the chutney. If you dont have, then replace it with roasted peanuts, or cashews, or almonds. If you have more coconut, you can skip adding roasted chana dal to this chutney, too.
No Tamarind: If you dont have tamarind, replace it with 1 teaspoon of lemon juice or curd. For authentic chutney recipe, tamarind is used.
Curry leaves: I like adding a few curry leaves while grinding; it gives a unique taste and is healthier.

green coriander coconut chutney served in a bowl and coriander leaves on the side

More Chutney Recipes

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