Coconut coriander chutney recipe

Coconut coriander chutney recipe – the best accompaniment for south Indian dishes like idlim vada, dosa, uttapam, vadas. It is also known as green coconut chutney recipe.

Coconut Coriander Chutney Recipe for idli dosa

This chutney is very easy to make. Just grind few ingredients together and the add tempering on top. And you are done.

There are many variations of coconut chutney. This coconut coriander chutney is one of them. This is very common and versatile chutney recipe from a region of South India.

I have seen this recipe on Sanjeev Kapoor’s cooking show and noted down. When I made first time with rava dosa and it was just awesome. This time I have served with rava idli and onion sambar. And I froze the leftover and will use it later whenever I will make South Indian dish.

The tempering on the chutney makes it more flavorful. Tempered mustard seeds and urad dal add some texture to the chutney.

Roasted chana dal is added for perfect chutney texture. It will absorb the water part and makes it thick. Thus the water won’t leave from the sides when served a spoonful in the plate.

Check out other coconut based chutney recipes
Red coconut chutney  //  Simple coconut chutney  //  Coconut mint chutney  //  Coconut curd chutney


How to make coconut coriander chutney recipe (Step by step photos):


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1) Take coconut, coriander, roasted chana dal, ginger and green chilies in a blender with very little water. Make smooth paste out of it. NOTE: If using frozen coconut like me then first defrost it. Add water first in the blender then other ingredients to make blending process easier.

2) Remove the chutney to a bowl. Add salt, sugar and lemon juice. Mix well.

3) Now make the tadka: heat the oil in a pan. Once hot add mustard seeds. let them pop. Then add urad dal and let it get brown in color. Turn off the stove, add hing and curry leaves.

4) Add tadka to the chutney immediately and mix well.

Coconut Coriander Chutney Recipe for idli dosa

Chutney is ready serve. Keep it refrigerated till the time of serving.

Serving suggestion: Serve as an accompaniment with idli, dosa, vada, uttapam or aloo bonda. It can be served as a side with sambar-rice or upma.

Coconut Coriander Chutney Recipe for idli dosa

Coconut Coriander Chutney Recipe for idli dosa
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Coconut coriander chutney recipe (Green coconut chutney)

US measuring cups are used (1 cup = 240 ml)
Course Side Dish
Cuisine South Indian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Author Kanan

Ingredients (1 cup = 240 ml)

For green coconut chutney recipe:

  • 1 cup Coconut fresh or frozen
  • 1 cup Cilantro or coriander leaves loosely packed, washed well
  • 2 Green chilies chopped roughly
  • ½ inch Ginger
  • ¼ cup Roasted chana dal (Fried gram or daria, dalia) daria
  • Salt to taste
  • ¼ teaspoon Sugar
  • 2 teaspoons Lemon juice

For tempering or radka:

  • 2 teaspoons Oil
  • ½ teaspoon Mustard seeds
  • ½ teaspoon Urad dal (split, skinless black gram)
  • a pinch Hing (Asafoetida)
  • 4-5 Curry leaves

Instructions

Making green coconut coriander chutney recipe:

  1. Take coconut, coriander, roasted chana dal, ginger and green chilies in a blender with very little water. Make smooth paste out of it.
  2. NOTE: If using frozen coconut like me then first defrost it. Add water first in the blender then other ingredients to make blending process easier.
  3. Remove the chutney to a bowl.
  4. Add salt, sugar and lemon juice. Mix well.

Making tempering or tadka:

  1. heat the oil in a pan. Once hot add mustard seeds. let them pop.
  2. Then add urad dal and let it get brown in color.
  3. Turn off the stove, add hing and curry leaves.
  4. Add tadka to the chutney immediately and mix well.

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