Name: Green Coconut Chutney | Coriander Coconut Chutney
Cook time: 15 min
Total time: 15 min
Ingredients: 3/4 cup coconut grated; 2-3 nos garlic cloves; 2-3 nos green chilies (adjust to taste); 1/2 cup coriander leaves; 2 tbsp roasted gram dal; small piece of tamarind; 1/8 tsp sugar; 1/4 tsp turmeric powder; salt (to taste); water (as required); 1 tbsp coconut oil; 1/2 tsp urad dal; 1/4 tsp mustard seeds; 8-10 nos curry leaves

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Perfect as a zesty dip or a refreshing spread for your favorite dishes. This vibrant Green Coconut Chutney is a quick recipe, easy to make, and oh-so-delicious!

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About Green Coconut Chutney

In South Indian cooking, there are a lot of different Chutney Recipes, and many include coconut (nariyal). Here’s one variation of coconut chutney for dosa or coconut chutney for idli :

Green Coconut Chutney, also known as Coriander Coconut Chutney is an easy, quick, and vegan chutney recipe.

It pairs well with various South Indian Dishes such as dosas, idlis, upma, and vadas. Also, a delicious accompaniment to rice recipes such as pulaos, biryanis, etc.

This refreshing easy chutney recipe will become a beloved favorite in your home

So, get your ingredients ingredients and enjoy the freshness of coriander coconut chutney!

Watch the Recipe Video!

How to Make Coconut Chutney

Step 1 – Preparing the Base

In a grinding jar, combine chopped coriander leaves, grated coconut, green chilies, garlic cloves, roasted gram dal, tamarind, sugar, and salt.

Step 2 – Blending

Grind the ingredients into a smooth paste. Use water as required to grind the chutney into a fine paste.

Step 3 – Tempering

Heat oil in a small pan (tadka pan). Add mustard seeds, urad dal, cumin seeds, and curry leaves. Let them splutter. Add the tempering to the chutney and mix well.

Step 4 – Serve

Your Green Coconut Chutney or Coriander Coconut Chutney is ready to be served! It’s a perfect accompaniment for dosas, idlis, vadas, or rice dishes.

Serving Suggestions

This vibrant coconut chutney pairs well with idlis, upma, and a variety of dosas.

Use it as a spread in rolls and wraps. If you are using it as a spread, skip the tempering.

Serve it as a side dish with various rice dishes. You can also use it as a marinade or dipping sauce.

Check Out Other Chutney Recipes:

Tips & Tricks

If the chutney is too thin, then add more roasted gram dal to thicken it. On the other hand, if the chutney is too thick, add a little water. The best consistency is medium to thick.

You can substitute roasted gram dal with roasted chana dal or roasted peanuts. If you don’t have any of the above-mentioned ingredients then add less water while grinding.

You can substitute tamarind with lemon juice.

Replace coconut oil with neutral oil or sesame oil (gingelly oil).

Store the chutney in a clean, airtight container in the refrigerator for a day or two. It is best enjoyed fresh!

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