Coriander Coconut Chutney Recipe

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

Chutneys are a delicious way to spice up your meals. They are simple to make and offer lots of opportunities for experimentation. Chutneys are made using an array of ingredients, including tomatoes, onions, coconut, coriander, mint leaves, and more.

Here, we offer you a recipe for chutney prepared with coconut and coriander, two of your favorite ingredients. Fresh dhaniya leaves or coriander, freshly grated coconut, ginger, tamarind, chana dal, and a little chili combine to make this chutney. 

Coconut and coriander chutney is a popular recipe down South, and it goes very well with uttapam, dosa, and more. You can also have it with rice, roti, curries, and vegetables. So, what are you waiting for? Try this recipe out! 

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, 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.

How to Make Green Coriander Coconut Chutney

In a blender, add grated coconut, coriander leaves, green chilies, ginger, roasted chana dal, tamarind, salt, and water. Blend until smooth.

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.

Pour the tempering over the chutney.

Mix well. Serve Coriander Coconut Chutney with idli, vada, dosa, or any Indian snack of your choice.

Serving Suggestions

Serve the Coriander coconut chutney recipe with idli, upma, dosas, paniyaram, thalipettu, poori, or chapati.

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.

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.

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!