Coconut Cilantro Chutney (Green Coconut Chutney)

4.84 from 6 votes

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).

Coconut cilantro chutney served in a bowl.
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About Coconut Cilantro Chutney

Coconut Cilantro Chutney (Green Coconut Chutney) is a delicious South Indian chutney made using sweet fresh coconut, peppery cilantro (coriander leaves), spicy green chilies, and other ingredients.

This will be a refreshing change if you are bored of eating the same White Coconut Chutney.

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 this post, I am sharing how I make it at 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 Aloo Pakora.

This recipe yields approximately 1 cup of chutney. You can easily scale the recipe up or down.

Do try my other South Indian chutney recipes, too

Ingredients

Cilantro coconut chutney ingredients.
Cilantro coconut chutney tempering ingredients.

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 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 – Yogurt (dahi, curd) gives a lovely tang.

Others – You will also need green chilies, fresh ginger, cilantro (fresh coriander leaves), tamarind paste (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 (white urad dal), dry red chilies, curry leaves, and asafetida (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

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
  • ½ teaspoon salt

to a blender jar or a food processor.

All the chutney ingredients added to a blender.

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 to the serving bowl.

Smooth coconut cilantro chutney made.

To temper the chutney, heat 1 tablespoon oil in a small skillet over medium-high heat.

Once the oil is hot, add ½ teaspoon brown mustard seeds and 1 teaspoon white urad dal.

Fry until the dal turns light brown (20-25 seconds). Stir continuously while frying.

Mustard and urad dal added to hot oil in a skillet.

Add

  • 1-2 dry red chilies (broken into small pieces)
  • 10-12 curry leaves
  • ¼ teaspoon asafetida

and saute for 4-5 seconds.

Note – Skip adding asafetida for a gluten-free version.

Dry red chilies, curry leaves and hing added to hot oil.

Pour the tempering over the chutney and mix well. Serve!

Tip – Save some tempering for garnishing the chutney.

Tempering poured over ready coconut cilantro 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 taste of raw cilantro, 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 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

How to make vegan coconut cilantro chutney?

To make it vegan, skip adding yogurt to the recipe.

How to make it gluten-free?

To make it gluten-free, skip adding asafetida (hing).

Serving Suggestions

Serve cilantro coconut chutney at room temperature for the 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.

It also goes well with Besan Chilla, Pesarattu, or Moong Dal Chilla.

You can also use it as a Sandwich Spread.

Storage Suggestions

This chutney can be stored in an airtight container in the refrigerator for 3-4 days.

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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.
4.84 from 6 votes

Coconut Cilantro Chutney (Green Coconut Chutney)

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.
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 4 people

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)
  • 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)
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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.

Video

YouTube video

Notes

This recipe yields approximately 1 cup of chutney. You can easily scale the recipe up or down.
If fresh coconut is not available, you can also use unsweetened coconut flakes.
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.
To make it vegan, just skip adding yogurt adding to the recipe.
To make it gluten-free, skip adding asafetida (hing).

Nutrition

Calories: 134kcal, Carbohydrates: 9g, Protein: 1g, Fat: 10g, Saturated Fat: 8g, Cholesterol: 1mg, Sodium: 86mg, Potassium: 158mg, Fiber: 3g, Sugar: 5g, Vitamin A: 335IU, Vitamin C: 70mg, Calcium: 28mg, Iron: 0.8mg
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4.84 from 6 votes (5 ratings without comment)

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2 Comments

  1. 5 stars
    I tried this chutney recipe to pair with dosa and it was loved by our family! Thank you for such simple yet tasty recipe😊