• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Eid Specials
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Dips » Coconut Cilantro Chutney (Green Coconut Chutney)

    Published: Aug 17, 2021 | Last Updated On: Aug 18, 2021 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Coconut Cilantro Chutney (Green Coconut Chutney)

    182 shares
    Jump to Recipe

    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.

    Coconut cilantro chutney served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Coconut Cilantro Chutney
    • Pro Tips By Neha
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    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.

    Ingredients

    Cilantro coconut chutney 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 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.

    Cilantro coconut chutney tempering ingredients.

    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.

    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 into the serving bowl.

    Smooth coconut cilantro chutney made.

    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.

    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, and 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 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

    How to make vegan coconut cilantro chutney?

    To make it vegan, just 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 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.

    Storage Suggestions

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

    You Might Also Like

    • Green mango chutney is a spicy and tangy Indian accompaniment made using green mangoes. Serve it with an Indian snack or meals for a tangy treat.
      Green Mango Chutney (Raw Mango Chutney)
    • Try this 5-minute mint chutney that will be a great accompaniment to your stuffed parathas, pakoras, biryanis, and whatnot. This Indian green chutney is refreshing, flavourful, and delicious. Here is how to make it.
      Mint Chutney
    • Vadu Mango Pickle (Vadu Mangai Urugai or Maavadu) is a South Indian style baby mango pickle that requires no chopping and no cooking. Here is a traditional recipe to make it.
      Vadu Mango Pickle
    • Aam chunda is a Gujarati-style spicy, sweet and sour mango pickle made using green raw mangoes. This vegan and gluten-free pickle is a perfect accompaniment to your summer Indian meals. Here is how to make it.
      Aam Chunda

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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.

    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.
    4.84 from 6 votes
    Print Pin Rate
    Course: Accompaniment
    Cuisine: Indian
    Diet: Vegetarian
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 4 people
    Calories: 134kcal
    Author: Neha Mathur

    Ingredients 

    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)
    US Customary or Metric
    Prevent your screen from going dark

    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 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.

    Video

    https://www.youtube.com/watch?v=iwf2uEL9Dzs

    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
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Dip Recipes

    • Make this Cava restaurant copycat Lemon Herb Tahini Sauce at home in just 5 minutes using a few simple ingredients. Use it over salads, as a dipping sauce or drizzle it over roasted veggies (vegan, gluten-free).
      Cava Copycat Lemon Herb Tahini Sauce
    • This Bonefish grill copycat sweet, spicy, and creamy bang bang sauce is the perfect sauce to drizzle over seafood, meat, or vegetables. It comes together in 5 minutes using simple ingredients. Here is a perfect recipe to make it.
      Bonefish Grill Copycat Bang Bang Sauce
    • Whipped Pumpkin Spice Honey Butter Spread is nothing but regular butter with a fall makeover. Make this easy spread using 5 ingredients in just 5 minutes (vegetarian, gluten-free).
      Whipped Pumpkin Spice Honey Butter Spread
    • Soft, sticky, sweet, and rich this French Red Onion Marmalade (Onion Jam) makes for a wonderfully delicious topping for pizzas, bruschetta, sandwiches, and burgers. Try it my way (vegetarian, gluten-free).
      French Red Onion Marmalade (Onion Jam)

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Sahana Bangli

      February 06, 2021 at 5:29 am

      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😊

      Reply
      • Neha Mathur

        February 06, 2021 at 12:57 pm

        I am glad you liked it 🙂

        Reply

    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Most Popular Recipes

    • Make this delicious restaurant-style Hibachi Fried Rice (Japanese Style Fried Rice) for a quick Asian-inspired meal. Serve it with Hibachi chicken and Yum Yum sauce and get transported to a Japanese Steakhouse.
      Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • This oven-baked lemon garlic baked tilapia is super easy to make and comes together in under 20 minutes. It's low carb, gluten-free, keto-friendly, and very flavorful. Here is how to make it.
      Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan sauce served in a bowl.
      Creamy Garlic Parmesan Sauce
    • Lemon tea served in cups.
      Lemon Tea
    • Light, hearty and delicious, Chicken Clear Soup is super easy to make at home. It is made using simple ingredients and comes together in under 30 minutes. This soul-soothing soup is gluten-free and low carb too.
      Chicken Clear Soup
    • Egg White Scramble is a healthy, fluffy, and delicious option for breakfast. Serve it with some toast and fruits and milk on the side. Here is how to make the best fluffy scrambled egg white recipe at home!
      Scrambled Egg Whites

    Summer Mango Recipes

    • Kacche Aam Ki Launji is a sweet and spicy chutney made using tangy green mangoes, jaggery, and a few simple spices. This chutney keeps good in the refrigerator for upto 3 months. So make a big batch and enjoy!
      Kacche Aam Ki Launji (Sweet & Spicy Raw Mango Chutney)
    • Learn How To Make Mango Pulp in under 5 minutes and use it round the year to make your favorite recipes.
      How To Make Mango Pulp (Mango Puree)
    • Green mango chutney is a spicy and tangy Indian accompaniment made using green mangoes. Serve it with an Indian snack or meals for a tangy treat.
      Green Mango Chutney (Raw Mango Chutney)
    • This Easy Mango Pico De Gallo is fruity, sweet, and spicy and comes together in under 10 minutes using simple ingredients. Serve it with nachos, chips, rice, or tacos for a perfect summer special accompaniment (vegan, gluten-free).
      Easy Mango Pico De Gallo (Mango Salsa)
    • Mango Magic Tropical Smoothie is a delicious drink loaded with tropical flavors. Sip it for breakfast or for snacks (gluten-free, can be easily made vegan).
      Mango Magic Tropical Smoothie
    • Aam panna is a refreshing Indian summer drink made using green mangoes. It is sweet, tangy, and bursting with beautiful flavors. Make it in an instant pot or a traditional pressure cooker.
      Aam Panna (Tangy Green Mango Drink)

    Eid Specials

    • Mohabbat ka Sharbat is a refreshing Old Delhi-style summer drink. It has flavors from watermelon and rose syrup. Here is how to make it (vegetarian, gluten-free, and can be made vegan).
      Mohabbat Ka Sharbat
    • Lachha Rabdi (Rabri) is a popular North Indian dessert made by reducing milk and flavoring it with saffron and rose water (or cardamom). Make it in an authentic way using my easy recipe.
      Authentic Lachha Rabdi (Rabri)
    • Sheer Khurma or Sheer Korma is a traditional Indian dessert that is a must-make for the festival of Eid. It is made by cooking fine vermicelli with ghee, milk, dates, and dry fruits. Saffron is added to it for a unique flavor.
      Sheer Khurma (Vermicelli Milk Dates Pudding)
    • Super crispy from the outside and juicy from the inside, these Homemade Fish Fingers are a breeze to make. You just can't go wrong with this delicious and easy recipe.
      Homemade Crispy Fish Fingers
    • Kesar Phirni or Firni is a traditional Kashmiri dessert that is made using milk and rice. This Mughlai sweet is a treat to eat and is very easy to make. Here is how to make it.
      Traditional Phirni Recipe (Firni, Indian Rice Pudding)
    • Shahi Tukda (Shahi Toast) is a Mughlai dessert made using deep-fried bread slices, reduced saffron flavored milk (rabdi), and sugar syrup. It is a perfect dessert for festivals and special occasions (vegetarian).
      Mughlai Shahi Tukda

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP