Coriander coconut chutney. Beautifully green coriander (cilantro) leaves paired with fresh grated coconut for a deliciously simple chutney recipe. Little touches of ginger, lemon juice and green chilies add loads of flavor to this chutney.
Just another reason to love this beautiful green herb! Growing up, I totally disliked the flavor of coriander leaves, but now, I’m a hardcore fan. I think over the years I’ve developed a huge affection towards these green leaves, it has become a vital ingredient in my kitchen.
This coriander coconut chutney is a must addition to South Indian dosa, idli and vada. Trust me, the coriander-coconut combo in this recipe is to die for. The best part? It’s so simple yet tastes so good.
All you need to do is blend all the ingredients together and add a touch of tempered spices for maximum flavor. One of the most important steps to create the perfect chutney is the right balance of all the ingredients used in this recipe.
Simply grind together coriander (cilantro) leaves, coconut, green chilies, ginger, lemon juice and roasted split chickpeas. To make roast chickpeas, you just need to heat up a frying pan over low heat, and dry roast until the lentils are browned.
While grinding, you can also add in a little water to make the process easier. Again, remember not to add too much water. Ideally, this coriander coconut chutney needs a semi-thick consistency.
Next up, tempering the spices. Just the right kind of finishing touch for your chutney. Splutter some mustard seeds, brown some urad dal, and add a pinch of asafetida to add the perfect delicious note. Oh, and some curry leaves. No recipe is perfect without the addition of herbs. In this case, plenty of herbs.
Now just add this tadka or tempered spices to the ground coriander (cilantro) mixture and give it a good stir. Done. Simple as that!
I’m obsessed with the lovely green color of this chutney. Very pretty and amazingly delicious!
More Chutney recipes:
- Tomato Coconut Chutney
- Broccoli Chutney
- White Coconut Chutney
- Red Chilli Garlic Chutney
- Mint Chutney
- Coriander Mint Chutney
- Sweet Tamarind Date Chutney
Coriander Coconut Chutney | Video
Ingredients
Chutney:
- 2 cups chopped coriander cilantro leaves
- 1 and ½ cups grated coconut
- 1 teaspoon white sugar
- 2 green chilies chopped
- 1 inch fresh ginger chopped
- 1 tablespoon roasted chana dal split chickpeas
- 1 tablespoon lemon juice
- Salt to taste
- Water
Tempered spices:
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- ½ teaspoon urad dal split black gram
- 1 sprig curry leaves
- A pinch of asafetida
Instructions
- Place coriander (cilantro) leaves, grated coconut, sugar, green chilies, ginger, chana dal and lemon juice in a food processor. Season with salt. Add a little water if needed. Process to a smooth paste. Set aside.
- Meanwhile, heat oil in a frying pan over medium-high heat. Add mustard seeds and urad dal. Fry for few seconds or until mustard seeds splutter and urad dal starts to change color. Add curry leaves and asafetida. Fry, stirring constantly, for few seconds. Remove from heat.
- Pour tempered spices into the coriander mixture. Stir to combine.
Video
Nutrition
Serve this chutney with classic dosa, idli, masala dosa, mysore masala dosa, oats dosa, uthappam and spring dosa.
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