Coconut Cilantro Chutney Recipe (Green Coconut Chutney)
This South Indian Coconut Cilantro Chutney (Green Coconut Chutney) is a delicious variation of the White Coconut Chutney and goes very well with idli, dosa, uttapam, and vada. Make it using my simple recipe (vegetarian).
Try my other South Indian chutney recipes as well – Onion Tomato Chutney, Red Coconut Chutney, and Peanut Chutney.
Table of Contents
A Quick Look At This Coconut Cilantro Chutney Recipe
- Flavor: Fresh, tangy, nutty, and herby
- Diet: Vegetarian, can be easily made gluten-free and vegan
- Skill Level: Easy
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Serves: 4
- Equipment: Blender or mixer
At least 2-3 days a week, I prepare South Indian dishes, such as Idli, Paniyaram, and Dosa, for breakfast. To make them interesting, I continue to experiment with chutney flavors, and this coconut and cilantro chutney is among my favorites.
The green coconut chutney recipe can be made in many ways. Some people add onions and tomatoes to their coconut cilantro chutney, and some make it with peanuts. In this post, I’ll share how I make it at home. Do try!
About Coconut Cilantro Chutney
Coconut Cilantro Chutney (also known as Green Coconut Chutney) is a delicious South Indian chutney made with sweet, fresh coconut, peppery cilantro (coriander leaves), spicy green chilies, and other ingredients.
This will be a refreshing change if you are tired of eating the same White Coconut Chutney.
This green coriander coconut chutney comes together in just 10 minutes and keeps good in the refrigerator for 3-4 days.
So make yourself a batch and serve it with idli, dosa, uttapam, or even Samosa and Aloo Pakora.
This recipe yields approximately 1 cup of chutney. You can easily scale the recipe up or down.
Ingredients
You can find all the ingredients to make this green chutney in most Indian grocery stores.
Fresh Coconut – You can either break open a fresh coconut and extract the flesh or purchase already grated or sliced fresh coconut from the freezer section of an Indian grocery store.
Ensure the coconut is thawed before making the chutney.
If fresh coconut is unavailable, you can also use unsweetened coconut flakes.
Roasted Bengal Gram – Adding some roasted Bengal gram (bhuna chana) to this chutney gives it a nice body and prevents it from getting watery.
Yogurt (dahi, curd) gives a lovely tang.
Others – You will also need green chilies, fresh ginger, cilantro (also known as fresh coriander leaves), tamarind paste (made from tamarind pulp), and salt.
I used Indian green chilies, but you can use Thai green chilies, Serrano peppers, or jalapeno peppers.
Tempering Ingredients – Tempering is optional but highly recommended.
You will need oil, brown mustard seeds, split and skinned black lentils (also known as white urad dal), dry red chilies, curry leaves, and asafetida (also known as hing) to temper the chutney.
I used canola oil, but you can also use coconut oil, light olive oil, or avocado oil.
How To Make Coconut Cilantro Chutney Recipe – Step By Step
Clean the coriander leaves by discarding the thick, hard stems and wilted leaves. Keep the tender stems as they are, as they are loaded with flavor.
Rinse the cilantro thoroughly with water to remove any dirt that may be attached to it. Drain all the water.
Step 1: Add the following ingredients to a blender jar or a food processor.
- 1 cup grated coconut (tightly packed)
- 2 tablespoon roasted Bengal gram (bhuna chana)
- 2 tablespoon plain yogurt (dahi)
- 1 teaspoon chopped green chilies (or to taste)
- 1 teaspoon chopped ginger
- ½ cup cilantro leaves (tightly packed)
- 1 tablespoon tamarind paste
- ½ teaspoon salt
Step 2: Add ½ cup of water and blend until a smooth paste forms. Scrape the sides of the blender a few times while blending.
Note: Add more water if the chutney is too thick for your liking.
Check for salt and add more if required. Blend well.
Transfer the chutney to the serving bowl.
Step 3: To temper the chutney, heat 1 tablespoon oil in a small skillet over medium-high heat.
Step 4: Once the oil is hot, add ½ teaspoon of brown mustard seeds and 1 teaspoon of white urad dal.
Fry until the dal turns light brown (20-25 seconds). Stir continuously while frying.
Step 5: Add the following ingredients to the pan and saute for 4-5 seconds.
- 1-2 dry red chilies (broken into small pieces)
- 10-12 curry leaves
- ¼ teaspoon asafetida
Note – Skip adding asafetida for a gluten-free version.
Step 6: Pour the tempering over the chutney and mix well. Serve!
Tip – Save some tempering for garnishing the chutney.
Pro Tips By Neha
To save time, grate the fresh coconut in bulk and store it in the freezer for up to a month.
If you dislike the taste of raw cilantro, you can sauté it in 1 teaspoon of oil and then add it to the chutney.
You can also adjust the amount of green chilies to your liking.
Some people add lime juice to their coconut chutney instead of tamarind for the sour taste, but I prefer tamarind.
I sometimes add a few cloves of garlic to this chutney. It gives a nice flavor to it.
You can also add some curry leaves while blending the chutney.
Add chana dal (Bengal gram) along with urad dal for tempering. It goes well with the chutney, too.
Frequently Asked Questions
To make the recipe vegan, omit adding yogurt.
To make it gluten-free, skip adding asafetida (hing).
This chutney can be stored in an airtight container in the refrigerator for 3 to 4 days. Do not freeze it; its texture will change once it is thawed.
Serving Suggestions
Serve the cilantro coconut chutney at room temperature for optimal flavor.
You can serve it with Idli, Rava Idli, Dosa, Paniyaram, Uttapam, Vada, etc. Sambar Rice or Rasam rice, and this chutney are a great combination.
It also goes well with Besan Chilla, Pesarattu, or Moong Dal Chilla.
You can also use it as a Sandwich Spread.
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Coconut Cilantro Chutney (Green Coconut Chutney)
Ingredients
For The Chutney
- ½ cup cilantro (fresh coriander leaves) (rinsed, tightly packed)
- 1 cup grated coconut (tightly packed, fresh or frozen)
- 2 tablespoons roasted Bengal gram (bhuna chana)
- 2 tablespoons plain yogurt (dahi) (skip for a vegan recipe)
- 1 teaspoon chopped green chilies (or to taste)
- 1 teaspoon chopped ginger
- 1 tablespoon tamarind paste (pulp) (or lime juice)
- ½ teaspoon salt (or to taste)
- ½ cup water
For The Tempering
- 1 tablespoon oil
- ½ teaspoon brown mustard seeds
- 1 teaspoon split and skinned black lentils (white urad dal)
- 1-2 dry red chilies (broken into small pieces)
- 10-12 curry leaves
- ¼ teaspoon asafetida (hing) (skip for gluten-free chutney)
Instructions
Make The Chutney
- Clean the cilantro leaves by discarding the thick stems and wilted leaves. Keep the tender stems as they are loaded with flavors.
- Rinse the cilantro well with water to remove any dirt attached to them. Drain all the water.
- Add coconut, roasted Bengal gram, plain yogurt, green chilies, ginger, cilantro, tamarind paste, and salt to a blender.
- Add ½ cup water and blend until smooth. Scrape the sides of the blender a few times while blending.
- Note – Add some more water if the chutney is too thick for your liking.
- Check for salt and add more if required. Blend well.
- Transfer the chutney into the serving bowl.
Temper The Chutney
- To temper the chutney, heat oil in a small skillet over medium-high heat.
- Once the oil is hot, add mustard seeds and white urad dal. Fry until the dal turns light brown in color (20-25 seconds). Stir continuously while frying.
- Add dry red chilies, curry leaves, and asafetida, and saute for 4-5 seconds.
- Pour the tempering over the chutney and mix well. Serve!
- Tip – Save some tempering for garnishing the chutney.
I tried this chutney recipe to pair with dosa and it was loved by our family! Thank you for such simple yet tasty recipe😊
I am glad you liked it 🙂