Coconut Cilantro Chutney (Green Coconut Chutney)

A bowl of Coconut Cilantro Chutney topped with fried red chilies, curry leaves, and spices, surrounded by fresh coriander and dried red chilies on a dark rustic surface.

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 Time5

Cook Time5

Total Time10

Course: Chutney

Cuisine: Indian, South Indian

Diet: Vegetarian

Servings: people

Author: Neha Mathur

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

US Customary - Metric

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.

Add some more water if the chutney is too thick for your liking.

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 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.

Curry leaves will splutter a lot; stand back.

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

Save some tempering for garnishing the chutney.

Video

Notes

If using frozen coconut, then thaw it to room temperature before making the chutney. If the coconut is not thawed, the chutney may curdle.

Adjust the green chilies as per your taste.

If fresh coconut is unavailable, you can also use unsweetened coconut flakes.

Nutrition