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coriander coconut chutney served in a bowl with vermicelli upma and coriander leaves on the side
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5 from 1 vote

Coriander Coconut Chutney

Coriander Coconut Chutney is an authentic south indian chutney and usually served as a side for idli, dosa, upma or pongal .
Course Side Dish
Cuisine South Indian
Keyword coriander coconut chutney, south indian
Diet Keto, Low Carb, Vegan, Vegetarian
Method Stovetop
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 4
Calories 136kcal
Author Bhavana Patil

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

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: 136kcal | Carbohydrates: 8g | Protein: 1g | Fat: 10g | Sodium: 81mg | Potassium: 154mg | Fiber: 3g | Sugar: 5g | Vitamin A: 335IU | Vitamin C: 71mg | Calcium: 26mg | Iron: 0.8mg