This South Indian Coconut Cilantro Chutney (Green Coconut Chutney) is a delicious variation of the classic white coconut chutney and it goes very well with idli, dosa, uttapam, and vada. Make it using my simple recipe.
Do try my other South Indian chutney recipes too – Tomato Chutney, Onion Tomato Chutney, Peanut Chutney, and Green Tomato Chutney.
About This Recipe
Coconut Cilantro Chutney (Green Coconut Chutney) is a delicious South Indian style chutney made using sweet coconut, peppery cilantro (coriander), spicy green chilies, and a 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 recipe can be made in a variety of ways. Some people add onions and tomatoes to their coconut cilantro chutney and some make it with peanuts.
In today’s post, I am sharing the way I make it at my home.
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 pakora.
This recipe yields approximately 1 cup of chutney. You can easily scale the recipe up or down.
You will get all the ingredients to make this green chutney in Indian grocery stores.
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 chillies, fresh ginger, cilantro (fresh coriander leaves), 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 (white urad dal), dry red chilies, curry leaves, and asafetida (hing).
You can also use coconut oil, light olive oil, or avocado oil for tempering the chutney.
How To Make Coconut Cilantro Chutney
Clean the coriander leaves by discarding the thick hard 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 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, and ½ teaspoon salt to a blender jar or a food processor.
Add ½ cup water and blend to make a smooth paste. 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.
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 white urad dal.
Fry until the dal turns light brown in color (20-25 seconds). Keep stirring while frying.
Add 1-2 dry red chilies (broken into small pieces), 10-12 curry leaves, and ¼ teaspoon asafetida, and saute for 4-5 seconds.
Note – Skip adding asafetida for a gluten-free version.
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 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 chilies 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.
Frequently Asked Questions
To make it vegan, just skip adding yogurt to the recipe.
To make it gluten-free, skip adding asafetida (hing).
Serve cilantro coconut chutney at room temperature for best taste.
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 too.
It also goes well with Besan Chilla, Pesarattu, or Moong Dal Chilla.
You can also use it as a Sandwich Spread.
This chutney can be stored in an airtight container for 3-4 days in the refrigerator.
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Coconut Cilantro Chutney (Green Coconut Chutney)
For The Chutney
- ½ cup cilantro (coriander) (rinsed, tightly packed)
- 1 cup grated coconut (tightly packed, fresh or frozen)
- 2 tablespoons roasted Bengal gram (bhuna chana)
- 2 tablespoons plain yogurt (dahi)
- 1 teaspoon chopped green chilies (or to taste)
- 1 teaspoon chopped ginger
- 1 tablespoon tamarind paste (or lime juice)
- ½ teaspoon salt (or to taste)
- ½ cup water
For The Tempering
- 1 tablespoon vegetable oil
- ½ teaspoon 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)
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 vegetable 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). Keep stirring 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 🙂