Coconut Cilantro Chutney Recipe (Green Coconut Chutney)
This post may contain affiliate links. Please read our privacy policy.
Coconut cilantro chutney is a blended South Indian condiment made from fresh coconut, cilantro (coriander leaves), yogurt, green chilies, ginger, tamarind paste, and salt. It pairs perfectly with South Indian dishes like idli, dosa, vada, and uttapam. Make it in 10 minutes with a blender using my easy recipe.
★★★★★
I tried this chutney recipe to pair with dosa and it was loved by our family! Thank you for such simple yet tasty recipe😊
– Sahana Bangli
Table of Contents
What Is 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 a few other ingredients.
It is a delicious variation of white coconut chutney and pairs well with idli, dosa, uttapam, and vada, as well as other snacks such as Punjabi samosa and aloo pakora.
This chutney recipe can be made in many ways. Some people add onions and tomatoes to their chutney, and some make it with peanuts. In this post, I’ll share how I make it at home. Do try!
Try my other South Indian chutney recipes as well: Onion tomato chutney, red coconut chutney, and peanut chutney.
Ingredients
You can find all the ingredients for this green chutney at most Indian grocery stores.
- Fresh Coconut – You can either break open a fresh coconut and extract the flesh, or purchase pre-grated or sliced fresh coconut from the freezer section of an Indian grocery store. 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.
- Green Chilies – I used Indian green chilies, but you can use Thai green chilies, Serrano peppers, or jalapeno peppers.
- Others – You will also need ginger, cilantro (also known as coriander leaves), tamarind paste, and salt.
- Tempering Ingredients – Tempering is optional but highly recommended. You will need oil, black 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
Clean the coriander leaves by discarding the thick, hard stems and wilted leaves. Keep the tender stems as they are loaded with flavor. Rinse the cilantro thoroughly with water to remove any dirt clinging to it. Drain all the water.
If using frozen coconut, ensure it is thawed to room temperature. If the coconut is not thawed, the chutney may curdle.
Chop the ginger and green chilies. No precision needed here; everything goes in the blender.
Make The Chutney
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.
Add more water if the chutney is too thick for your liking. I like it pourable but thick.
A high-speed blender like a Vitamix creates the silkiest texture. A regular blender also works fine; just blend longer and add a splash more water.
Taste the chutney. Does it need more salt? A little more tamarind or chili? Adjust now.
Transfer the chutney to the serving bowl. You can serve it as is or temper it (recommended).
Temper The Chutney (Optional)
Step 3: To temper the chutney, heat 1 tablespoon oil in a small skillet over medium-high heat. Once the oil is hot, add ½ teaspoon of black mustard seeds and 1 teaspoon of white urad dal. Fry until the dal turns light brown (20-25 seconds). Stir continuously while frying.
Step 4: Add the following ingredients to the pan and sauté for 4-5 seconds.
- 1-2 dry red chilies (broken into small pieces)
- 10-12 curry leaves
- ¼ teaspoon asafetida
Curry leaves will splutter a lot; stand back.
Skip adding asafetida for a gluten-free version.
Step 5: Pour the tempering over the chutney and mix well. Serve!
You can save some tempering to garnish 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, then add it to the chutney.
Some people add lime juice to their coconut chutney instead of tamarind for sourness, but I prefer tamarind.
I sometimes add a few cloves of garlic to this chutney. It adds a nice flavor.
You can also add 10-12 curry leaves while blending the chutney.
Variations
Extra Spicy Coconut Cilantro Chutney: Add 3–4 green chilies and a small dried red chili to the blender for a fiery version that pairs exceptionally well with fried snacks.
Mint-Coconut-Cilantro Chutney: Replace half the cilantro with mint leaves. The result is cooling, aromatic, and it works beautifully as a chaat topping.
Roasted Coconut Chutney with Cilantro: Toast the fresh coconut in a dry pan for 2–3 minutes, until lightly golden. Cool slightly, then blend with the remaining ingredients. This adds a nutty depth, making the chutney richer and more complex.
Peanut-Coconut-Cilantro Chutney: Add 2 tablespoons of roasted peanuts to the blender for a thicker chutney. Keep the rest of the ingredients and the recipe the same.
Coconut Cilantro Chutney FAQs
To make the recipe vegan, omit adding yogurt.
This chutney can be stored in an airtight container in the refrigerator for 3 to 4 days. Add a thin layer of any neutral cooking oil over the surface before refrigerating. This reduces oxidation and keeps the color bright. 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, medu 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.
Other Chutney Recipes We Recommend
Craving more? Subscribe to Whisk Affair to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.
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 black 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
- 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.
- Taste the chutney. Does it need more salt? A little more tamarind or chili? Adjust now.
- 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!
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 🙂