Coconut coriander chutney recipe - the best accompaniment for south Indian dishes like idli, medu vada, dosa, uttapam. It is also known as green coconut chutney recipe.
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.
How to make coconut coriander chutney?
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.
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.
Check out other coconut based chutney recipes
Red coconut chutney // Coconut chutney (hotel style) // Coconut mint chutney // Coconut curd chutney
Coconut coriander chutney recipe (Green coconut chutney)
Ingredients
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:
- 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.
- Remove the chutney to a bowl.
- Add salt, sugar and lemon juice. Mix well.
Making tempering or 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.
- Add tadka to the chutney immediately and mix well.
I tried it for neer dosa. It turned out very well... Yummmyyyy tasty... Thanks for the recipe 😊
Very glad to know that you liked it.
Hi. Tried this out and it was yummmmmmy!
good to know.
Thankyou for this delicious chutney . my daughter and my husband both liked this chutney .
Glad to know that 🙂
Super tempting coconut chutney, perfect combo with idli or dosas.
Super flavourful chutney..