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 a 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
Serve Coriander coconut chutney recipe 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 it 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 a few curry leaves while grinding gives a unique taste and is healthier.
- If you are using frozen shredded coconut, add some hot water while grinding or microwave frozen coconut for a few seconds before grinding. This will get you the 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, it 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
- ½ inch ginger
- 2-3 green chilies
- 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 chili
Instructions
- 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 a 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 it 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 a few curry leaves while grinding gives a unique taste and is healthier.
- If you are using frozen shredded coconut, add some hot water while grinding or microwave frozen coconut for a few seconds before grinding. This will get you the right chutney consistency.
Nutrition
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