Name: Green Coriander Coconut Chutney Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 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); Salt to taste; ½ teaspoon Sugar; 2-3 teaspoons Lemon juice; ½-¾ cup Water; 2 teaspoons Oil; ½ teaspoon Mustard seeds; ½ teaspoon Urad dal (split, skinless black gram); a pinch Hing (Asafoetida); 6-8 Curry leaves

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Time for an easy chutney recipe for your idli, dosa or vada. This green coconut chutney is so quick to put together and it’s so tasty. A handful of ingredients and 15 minutes are required for this coriander coconut chutney recipe.

Green coconut chutney served with idli and sambar.

Coriander is known as cilantro in the USA. Hence it is also called cilantro coconut chutney.

❤️You’ll Love This Green Coconut Chutney

Tired of eating basic, classic, white coconut chutney with your idli, dosa? Try this refreshing green coconut chutney.

Taste: Herby, refreshing, medium spicy with a nutty flavor from coconut.
Texture: Smooth and thick yet dippable consistency.

Super easy to make: Grind chutney ingredients and then make tempering to add more flavors.

Quick to make: This coriander coconut chutney takes just 15 minutes to make it.

Scalable: You can double or triple the amount as needed.

Make ahead: This can be made a day or two in advance and stored in the refrigerator.

Make a big batch: This coconut coriander chutney can be frozen for later use. So most of the time, I make a large batch and freeze it.

🧾Ingredient Notes

Here is the pic of the ingredients required to make the green coconut coriander chutney recipe. The picture doesn’t include salt, sugar, lemon juice and tadka ingredients.

Ingredients used in coriander coconut chutney with labels on a wooden board.

Cilantro (Coriander leaves): Use fresh cilantro and discard the wilted ones. If the stems are tender and young then use them while grinding. If the stems are tough and more fibrous then discard them.
- Wash the cilantro well before using it to make coriander coconut chutney. Keep the cilantro in the bowl of water for 5-10 minutes and let the dirt settle at the bottom of the bowl. Then gently remove leaves, lightly squeeze to remove excess water and use in the recipe. If your coriander leaves are really muddy, then you might have to repeat the process 2-3 times.
Coconut: I always use frozen grated coconut as fresh is not easily available here. And grating a whole coconut is such a tedious and labor-intensive task. Instead, I would go for a frozen packet.
- Thaw the frozen coconut and then use it in making green coconut chutney.
Roasted chana dal (dalia): It adds a flavor and also gives the perfect texture. It absorbs the excess water and makes the chutney thick. Say goodbye to water separating from the chutney.
Green chilies: Adjust the amount as per your liking spice level.
Sugar and Lemon juice: Both are added to make the green coconut chutney more flavorful. Please do not skip the sugar, trust me.
Curry leaves: It is added in the tempering along with mustard seeds and urad dal. Curry leaves add a nice aroma and flavor to the chutney.

👩‍🍳How To Make Coriander Coconut Chutney? (With Photos)

Take chutney ingredients (water. cilantro, coconut, green chili, ginger, roasted chana dal, salt, sugar and lemon juice) in a grinder or blender jar.
Make a smooth paste and remove it to a bowl.
For tadka (tempering), heat the oil in a small pan on medium-low heat. Once hot add mustard seeds and let them splutter. Add urad dal and fry until dal becomes light golden in color. Add hing, and curry leaves and turn off the stove.
Immediately add this to the prepared chutney and stir.

Collage of 4 images showing chutney ingredients, ground into smooth paste, tadka is made and added.

💭Expert Tips

Be sure to grind the chutney to a smooth texture. Because of the coconut, it can stay grainy or chunky if rushed through the grinding process. So add a couple of minutes extra while grinding to make it smooth.
Fry tempering ingredients on medium-low heat. If done this on high heat then urad dal will brown super quick or may burn and stays hard.
If serving for guests then save some tempering for garnishing.
If you like garlicky green coconut chutney, then add 2-3 cloves of garlic to the blender.

🥣 Storage Instructions

In the refrigerator, it stays good for 4-5 days in an airtight container.
In the freezer, it stays good for up to 3 months. Divide the green coconut chutney into silicone molds or ice cube trays. Cover with plastic wrap and freeze until frozen. Transfer them into a freeze-safe ziplock bag.
To thaw the chutney, remove the required amount in a bowl and keep it on the counter for a couple of hours. Do not heat in the microwave to thaw, it will taste bad. Once thawed, water will get separated. So stir until combined and you get chutney consistency.

🍽 Serving Ideas

Serve this cilantro coconut chutney as a side dish for your idli, dosa, medu vada, uttapam, paniyaram, etc.
It can be served with your rasam rice or sambar rice.
It can be served with oats chilla, besan cheela, moong dal cheela, etc.

Check Out Other Chutney Recipes

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