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Cilantro Coconut Chutney
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4.8 from 5 votes

Cilantro Coconut Chutney

Quick and delicious Cilantro Coconut chutney to be served with your favorite South Indian dishes, such as idli or dosa.
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Course: Side Dish
Cuisine: South Indian
Keyword: coriander, easy, green, idli
Diet: Gluten-free, Low Carb, Vegan
Method: Blender/Food Processor
Servings: 4
Calories: 310kcal
Author: Meeta Arora



For Chutney

  • 6 oz Coconut grated (fresh or frozen)
  • 1 Green Chili Pepper
  • 1 cup Cilantro loosely packed
  • 1/2 cup Peanuts roasted, shell and skin removed (optional)
  • 1 tsp Salt
  • Water as desired
  • 1/2 tbsp Tamarind (Imli) soaked in 1/8 cup water
  • 1/2 inch Ginger


  • Grind together all ingredients mentioned above for chutney. Add small quantities of water 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 and chana dal.
  • Once the dal turns golden brown, add the asoefotida and curry leaves. Let them cook until the curry leaves turn crispy.
  • Tadka is ready, pour it into the chutney immediately. Mix it in.
  • Chutney is ready to be served with idli or dosa.


Vegan Variation: Use your favorite plant based oil for tempering.


Calories: 310kcal | Carbohydrates: 13g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 9mg | Sodium: 634mg | Potassium: 320mg | Fiber: 6g | Sugar: 4g | Vitamin A: 420IU | Vitamin C: 83.8mg | Calcium: 45mg | Iron: 2.1mg