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Home » Recipes » Sauces, Chutneys & Dips

Coriander Coconut Chutney Recipe

Feb 1, 2023. by Bhavana Patil. No Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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

coriander coconut chutney served in a bowl with tempering on the top and curry leaves on the side
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, red chili, asafoetida, and oil are used for this tempering.

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 blend the chutney ingredients in a blender 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 red chilies, curry leaves, and hing. Saute for a few seconds and pour the tempering over the chutney.

step to prepare the tempering for the chutney collage

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: 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.

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!

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Green Coriander Coconut Chutney served in a bowl with tempering on top

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 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.
  • 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

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
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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 →

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