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    Home » Recipes » Dips & Chutney

    Coriander Coconut Chutney (Green Coconut Chutney)

    February 13, 2023 . By Meeta Arora . 3 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    Green Coconut Chutney with spoon on the side

    You must try this Green Coriander Coconut Chutney made with fresh cilantro leaves and tender grated coconut, and topped with an aromatic tempering of mustard seeds and curry leaves. This easy chutney takes 10 minutes to make and pairs well with idli, dosa, upma, and vadas.

    Coconut Coriander Chutney in a bowl

    This chutney is a variation made with cilantro leaves for my basic coconut chutney recipe.

    Coriander coconut chutney goes well with South Indian dishes like idli and dosa, similar to peanut chutney.

    This chutney is very easy to prepare: grind the coconut and cilantro along with some aromatics, then add a quick tadka (tempered seasoning) to it, and it is ready to be served.

    Accompanying your meal with chutney can add flavor, variety, and many healthy nutrients to your diet. This chutney is not only delicious but also very nutritious because it contains the goodness of both coconut and cilantro, which are great sources of antioxidants, dietary fiber, vitamins A, C, and K, as well as iron and calcium.

    Jump to:
    • Coconut Benefits
    • Why you'll love this recipe
    • Ingredients you'll need
    • How to make Coconut Chutney?
    • Pro Tips
    • Variations & Substitutions
    • Serving
    • How to store 
    • More South Indian Recipes 
    • Cilantro Coconut Chutney

    Coconut Benefits

    Coconut has been used in Pacific and Asian cultures for a long time. However, now it has become popular all over the world, with people realizing its health benefits.  

    Even though coconut is rich in calories and fats, it is considered one of the healthiest fats.  Coconuts are rich in lauric acid, which is known for being antiviral, antibacterial, and antifungal and boosts the immune system.

    Why you'll love this recipe

    • It only needs simple ingredients.
    • Can be made in less than 15 minutes.
    • Pairs perfectly with any south Indian dish!
    • It tastes better when made ahead of time.
    • It keeps well in the fridge for up to 3 days and can even be frozen!

    Ingredients you'll need

    Ingredients needed for Cilantro Coconut Chutney

    Cilantro: To make the chutney, use fresh cilantro. The herb's leaves and soft, green stems can be used, but I advise removing the bottom 2 inches because they may be bitter.

    Coconut: For this chutney, freshly grated coconut works best. However, you can also use frozen coconut if you cannot find it fresh. Some people also like to use desiccated coconut to make this chutney.

    Green Chili: For the heat, use green chili; you can adjust the amount to your taste.

    Ginger: Ginger adds a little spice kick to this chutney.

    Roasted chana dal: Don't skip the roasted chana dal, also known as Dalia in Hindi, as it gives the chutney a wonderful creamy texture.

    Lemon Juice: The lemon juice gives the nariyal chutney a fresh taste. You could also use tamarind paste in place of it.

    Tempering: You'll need oil, mustard seeds, urad dal, hing (asafoetida), curry leaves, and dry red chili.

    How to make Coconut Chutney?

    • Grind together all ingredients mentioned for chutney - coconut, cilantro leaves, ginger, green chili, roasted chana dal, and salt.
    • Add water in small quantities as needed to assist in grinding and to get the desired consistency. Remove and set aside in a bowl. 
    • add green chili to the blender to make Coconut Coriander Chutney
    • add salt to the blender
    • add water to the blender to make Coconut Coriander Chutney
    • blended Coconut Coriander Chutney in a spoon
    • Heat oil in a small pan and add mustard seeds. Once they splutter, add the urad dal. 
    • Once the dal turns golden, add the asafoetida, dry red chili, and curry leaves. Cook for about a minute until the curry leaves turn crispy. Then turn off the heat. 

    Note: When you add the curry leaves, the oil will start to splutter. You can take the tadka pan off the heat as needed.

    • Making tempering with mustard seeds in a tarka pan
    • Peanut Chutney tempering with red chili, curry leaves
    • Tadka is ready, pour it into the chutney immediately. Stir gently. 
    • Chutney is ready to be served with idli or dosa.
    Coconut Coriander Chutney with tadka on the top

    Pro Tips

    • This coconut cilantro chutney recipe tastes and feels best when you use freshly grated coconut. We also like this chutney made with frozen coconut.
    • Depending on your desire, you can make the chutney thicker or thinner by altering the water.
    • Depending on your preferences, you can adjust the amount of green chili and ginger.
    • If you're using frozen coconut, let it get to room temperature before putting it in the blender. If you blend the frozen coconut, the fats may come out of the pulp.

    Variations & Substitutions

    Lime juice: You can use tamarind paste in place of lime juice for a tangier flavor.

    Roasted Chana Dal: Instead of roasted chana dal (dalia), you can thicken the chutney with roasted peanuts, cashews, or almonds too. 

    Ginger: You can use one or two cloves of garlic in place of ginger. Or ginger can be entirely omitted.

    Green Coconut Chutney with spoon on the side

    Serving

    Serve this chutney with steaming hot South Indian foods like idlis, dosa, uttapam, etc.. 

    It can also be served as a side with upma, ven pongal or millet pongal, and sambar.

    You can use it as a dip for pakoras or sabudana vada.

    How to store 

    Refrigerator: You can keep this coriander coconut chutney in an airtight container in the fridge for up to 2 days.

    Freezer: You can store this chutney in a container that can go in the freezer, you can keep it fresh for up two months longer.

    To use, thaw overnight in the refrigerator, adjust the thickness by adding water, and enjoy!

    More South Indian Recipes 

    • Semiya Upma
    • Quinoa Dosa
    • Bisi Bele Bath
    • Millet Pongal
    • Mango Dal
    Tried this recipe?Give a rating by clicking the ★ below
    Coconut Coriander Chutney in a white bowl

    Cilantro Coconut Chutney

    Meeta Arora
    You must try this Green Coriander Coconut Chutney made with fresh cilantro leaves and tender grated coconut, and topped with an aromatic tempering of mustard seeds and curry leaves. This easy chutney takes 10 minutes to make and pairs well with idli, dosa, upma, and vadas.
    4.84 from 6 votes
    Print Save Saved! Pin
    Servings: 5
    Calories: 121
    Course: Side Dish
    Cuisine: South Indian
    Diet: Gluten-free, Low Carb, Vegan
    Method: Blender/Food Processor
    Prep Time: 10 mins
    Cook Time: 5 mins
    Total Time: 15 mins

    Equipment

    • Blender
    • Tarka Pan

    Ingredients
     
     

    For Chutney

    • 1 cup Coconut grated (fresh or frozen)
    • 1 cup Cilantro also called coriander leaves
    • ½ inch Ginger
    • 1 Green Chili Pepper adjust to taste
    • 2 tablespoon Roasted Chana Dal (dalia)
    • ½ teaspoon Salt adjust to taste
    • ½ teaspoon Sugar optional
    • 1 teaspoon Lime or Lemon juice or tamarind paste
    • ½ cup Water plus more as needed

    For Tadka

    • 1 tablespoon Ghee or Oil
    • 1 teaspoon Mustard Seeds (Rai)
    • 1 teaspoon Split Skinned Black Gram Lentils (Urad dal)
    • 1 pinch Asafoetida (Hing) optional, skip for gluten-free
    • 1-2 Dry Red Chili
    • 6-8 leaves Curry Leaves (Kadi Patta)
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    Instructions
     

    • Grind together all ingredients mentioned above for chutney. Add more water in small quantities as needed to assist in grinding and to get the desired consistency. Remove and set aside in a bowl.
    • Heat oil in a small pan and add mustard seeds. Once they splutter, add the urad dal.
    • Once the dal turns golden, add the asoefotida, dry red chili and curry leaves. Cook for about a minute until the curry leaves turn crispy. Then turn off heat.
    • Tadka is ready, pour it into the chutney immediately. Stir gently.
    • Chutney is ready to be served with idli or dosa.

    Video

    Notes

    Vegan Variation: Use your favorite plant-based oil for tempering.
    Gluten-free Variation: Omit the asafoetida or use gluten-free asafoetida.
    Storing: You can keep this cilantro coconut chutney in an airtight container in the fridge for up to 2 days. Or freeze it for up to 2 months in freezer-safe containers. Thaw overnight in the refrigerator, adjust the thickness, and serve. 

    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 121kcalCarbohydrates: 10gProtein: 2gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 270mgPotassium: 112mgFiber: 4gSugar: 2gVitamin A: 394IUVitamin C: 64mgCalcium: 32mgIron: 1mg
    Keyword cilantro coconut chutney, coriander coconut chutney
    Tried this recipe?Share your photo and tag @PipingPotCurry or #pipingpotcurry

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    Reader Interactions

    Comments

    1. J says

      July 31, 2019 at 11:55 am

      Should we use shelled peanuts? Also, do we dry roast them?
      Looks delicious so really want to try..
      Thanks

      Reply
      • Meeta Arora says

        August 06, 2019 at 7:02 pm

        I use roasted peanuts with the shell and skin removed. You can also use raw peanuts and dry roast them. Hope you enjoy the chutney!

        Reply
    2. Smitha says

      April 26, 2018 at 8:14 pm

      Looks delicious! Wondering what model Vitamix and size of jar you used.. does it grind small portions like Indian mixies? Thanks in advance!

      Reply

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