Green Coriander Coconut Chutney is an authentic South Indian chutney recipe usually served as a side with idli, dosa, upma, or pongal.
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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.
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.
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: 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
More Chutney Recipes
- Coconut Chutney
- Mint Peanut Chutney
- Peanut Chutney
- Onion Tomato Chutney
- Red Bell Pepper Chutney
- Ridge Gourd Chutney
- Onion Chutney
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Coriander Coconut Chutney
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.
- 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.
- 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.
Nutrition
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