This South Indian Green Cilantro Coconut Chutney is a delicious variation of the classic coconut chutney and it goes very well with idli, dosa, uttapam, and vada. Make it using my simple recipe.
About This Recipe
Green Cilantro Coconut Chutney is a delicious South Indian style chutney made using fresh coconut, cilantro (coriander), green chilies, and few other ingredients. If you are bored of eating the same white coconut chutney, then this one will be a refreshing change for you.
Green coconut chutney can be made in a variety of ways. Some people add onions and tomatoes to their green coconut chutney and some make it with peanuts. In today’s post, I am sharing the way I make it at my home.
You will get all the ingredients to make this chutney in an Indian grocery store.
Fresh Coconut – You can either break a fresh coconut and take out the flesh or buy already grated fresh coconut from the freezer section of an Indian grocery store. Make sure to thaw the frozen coconut before making the chutney.
If fresh coconut is not available, 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 also prevents it from getting watery.
Yogurt – Yogurt adds a lovely tang to this chutney.
Others – You will also need green chilies, ginger, cilantro (coriander), tamarind paste, and salt.
Tempering Ingredients – Tempering is optional but highly recommended. To temper the chutney, you will need vegetable oil, mustard seeds, split and skinned black lentils (urad dal), dry red chilies, curry leaves, and asafetida (hing).
How To Make Green Coconut Chutney
Add 1 cup grated fresh coconut, 2 tablespoon roasted Bengal gram, 2 tablespoon plain yogurt, 2-3 green chilies (chopped), ½ inch piece of ginger (chopped), ½ cup cilantro (packed), 1 tablespoon tamarind paste, and salt to taste.
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.
To temper the chutney, heat 1 tablespoon vegetable oil in a small skillet over medium-high heat.
Once the oil is hot, add ½ teaspoon mustard seeds and 1 teaspoon urad dal. Fry until the lentil turns light brown in color (20-25 seconds).
Add 1-2 dry red chilies (broken into small pieces), 10-12 curry leaves, and ¼ teaspoon asafetida, and saute for 4-5 seconds.
Pour the tempering over the chutney and mix well. Serve!
Note – Skip adding asafetida for a gluten-free version.
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 do not like the raw cilantro taste, you can saute it in 1 teaspoon oil and then add it to the chutney.
You can also adjust green chili as per your liking.
Some people add lime juice to their coconut chutney in place of tamarind for the sour taste, but I personally 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.
Serve cilantro coconut chutney at room temperature for best taste.
You can also use it as a Sandwich Spread.
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For The Chutney
- 1 cup grated fresh coconut
- 2 tablespoons roasted Bengal gram (bhuna chana)
- 2 tablespoons plain yogurt
- 2-3 green chilies (chopped)
- ½ inch piece of ginger (chopped)
- ½ cup cilantro (coriander) (packed)
- 1 tablespoon tamarind paste (or lime juice)
- salt to taste
For The Tempering
- 1 tablespoon vegetable oil
- ½ teaspoon mustard seeds
- 1 teaspoon split & skinned black lentils (white urad dal)
- 1-2 dry red chilies (broken into small pieces)
- 10-12 curry leaves
- ¼ teaspoon asafetida
- Add all the ingredients to make the chutney in a blender.
- Add ½ cup water and blend until smooth. Scrape the sides of the blender a few times while blending. Add some more water if the chutney is too thick for your liking.
- To temper the chutney, heat vegetable oil in a small skillet over medium-high heat.
- Once the oil is hot, add mustard seeds and urad dal. Fry until the lentil turns light brown in color (20-25 seconds).
- Add dry red chilies (broken into small pieces), curry leaves, and asafetida, and saute for 4-5 seconds. Pour the tempering over the chutney and mix well. Serve!