• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Indian Veggie Delight logo

  • Home
  • Recipes
    • Kids Lunch Box
    • Instant Pot
    • Air Fryer
    • Rice & Grains
    • Lentil & Beans
    • Millet
    • Vegan
    • Keto/Low Carb Recipes
  • Instant Pot
  • Kids Lunch Box
  • Subscribe
  • About
    • About Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Instant Pot
  • Kids Lunch Box
  • About
×

Home » Recipes » Sauces, Chutneys & Dips

Coriander Coconut Chutney Recipe

Mar 4, 2023. by Bhavana Patil. No Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe

Green Coriander Coconut Chutney is an authentic South Indian chutney recipe usually served as a side with idli, dosa, upma, or pongal.

Jump to:
  • Ingredients for Green Coriander Coconut Chutney
  • How to Make Coriander Coconut Chutney Recipe
  • Serving Suggestions
  • Storage Suggestions
  • Tips to make the Best Coriander Coconut Chutney
  • Variations
  • More Indian Breakfast Recipes
  • More Chutney Recipes
  • Coriander Coconut Chutney

Ingredients for Green Coriander Coconut Chutney

  • 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, you can increase or decrease it according to your preference.
  • 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.
Green Coriander Coconut Chutney ingredients

How to Make Coriander Coconut Chutney Recipe

In a blender, add grated coconut, coriander leaves, green chilies, ginger, roasted chana dal, tamarind, salt, and water. 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 coconut oil in a small pan, add mustard seeds and urad dal, and fry till the dal turns light brown.

Then add dry curry leaves and 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, upma, dosas, paniyaram, thalipettu, poori, or chapati.

Storage Suggestions

Fridge: You can store this Green Coriander Coconut Chutney in an airtight container for up to 1-2 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, 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.

Tips to make the Best Coriander Coconut Chutney

  • 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 gives a unique taste and is healthier.
green coriander coconut chutney served in a bowl and coriander leaves on the side

More Indian Breakfast Recipes

  • Rava Upma
  • Poha
  • Sabudana Khichdi
  • Puffed Rice Upma
  • Vermicelli Upma
  • Pongal
  • Vegetable Panniyaram
  • Bread Upma

More Chutney Recipes

  • Coconut Chutney
  • Mint Peanut Chutney
  • Peanut Chutney
  • Onion Tomato Chutney
  • Red Bell Pepper Chutney
  • Ridge Gourd Chutney
  • Onion Chutney

If you’ve tried this coriander coconut chutney recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!

Tried this recipe?Don’t forget to give a ★ rating below
coriander coconut chutney served in a bowl with vermicelli upma and coriander leaves on the side

Coriander Coconut Chutney

Bhavana Patil
Coriander Coconut Chutney is an authentic south indian chutney and usually served as a side for idli, dosa, upma or pongal .
5 from 1 vote
Print Recipe Pin Recipe
Servings: 4
Calories : 136
Course: Side Dish
Cuisine: South Indian
Diet: Keto, Low Carb, Vegan, Vegetarian
Method: Stovetop
Prep Time : 10 minutes
Cook Time : 2 minutes
Total Time : 12 minutes

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 lemon juice)
  • 2 tablespoons roasted chana dal (dalia/split roasted chickpeas)
  • salt to taste
  • ½-3/4 cup water or 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

Instructions
 

  • Add all the ingredients for chutney into a blender and grind it to make a smooth paste.
    step to add all the ingredients to the blender and blend to a smooth paste collage
  • 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 curry leaves, and hing. Saute for a few seconds.
  • Pour the tempering over the chutney.
    step to add tempering to a serving bowl with chutney collage
  • Mix well and serve the Coriander Coconut Chutney with dosa, idli, Adai, or Upma.

Notes

Tips to make the Best Coriander Coconut Chutney

  • 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 gives a unique taste and is healthier.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 136kcalCarbohydrates: 8gProtein: 1gFat: 10gSodium: 81mgPotassium: 154mgFiber: 3gSugar: 5gVitamin A: 335IUVitamin C: 71mgCalcium: 26mgIron: 0.8mg
Keyword coriander coconut chutney, south indian
Tried this recipe?Share your photo and tag @indianveggiedelight or #indianveggiedelight

♥ 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 ♥

More Sauces, Chutneys & Dips

  • Onion Tomato Chutney
  • Homemade Ranch Dressing
  • Sriracha Mayo
  • Sour Cream Dip for Chips and Veggies
106 shares

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published.

Recipe Rating




Primary Sidebar

Hi There! Welcome to my blog! I’m Bhavana. Here you’ll find easy recipes for your Instant Pot, Kids Lunch Box ideas, Keto/LowCarb, Air-fryer recipes plus more wholesome, easy Vegetarian/Vegan Indian recipes that your family will love. More about me →

Popular Posts

  • Instant Pot Bisibelebath
  • The Best Avocado Pasta
  • Barbeque Nation Style Cajun Potatoes
  • Healthy Kids Lunch Box Recipes
  • Dominos Style Stuffed Cheesy Garlic Bread (Stuffed Garlic Bread Recipe)
  • Lauki Ki Sabzi (Bottle Gourd Curry)

Don’t miss a new recipe

  • About Me
  • PRIVACY POLICY

Copyright © 2023 Indian Veggie Delight on the Seasoned Pro Theme