This green coconut coriander chutney is refreshing, flavourful, versatile and made with fresh coconut! This hotel-style coconut chutney recipe is quick and easy to make - within 10 minutes! Serve this delicious South Indian chutney with snacks or sides including pakoras, sandwiches, idli, sambar or dosa!
Hotel-style Green Coconut Chutney Recipe
This coconut chutney is so easy and quick to make and gives rise to incredible flavours and the most exquisite and delicious taste!
This recipe closely resembles hotel-style (or restaurant-style) green coconut chutney!
The flavours, freshness and texture are a dream come true…
This is my go-to recipe for fresh coconut chutney and once you try it – this will be yours too!
Ingredients You’ll Need
The combination of ingredients used in this coconut chutney recipe provide a balance of refreshing flavours with a hint of spice and tang and subtle tones of sweetness.
- Fresh coconut: chopped into chunks or grated.
- Fresh coriander/cilantro: one cup of fresh coriander/cilantro (stems and leaves) or a large bunch (approximately 20 strands). Coriander brings a refreshing taste to this chutney. When purchasing coriander from the grocery store, I recommend going for the bunched fresh coriander/cilantro which has more of a fresh and potent flavour (and aroma) compared with smaller packets.
- Roasted chana dal (also known as Daria dal or roasted split gram): use unsalted daria dal/roasted chana dal. This adds to the flavour of this chutney to give a nutty and earthy flavour and also thickens the chutney. If you do not have pre-roasted chana dal (daria dal), then you can use unroasted chana dal – just make sure you roast in a pan before adding to the blender.
- Ginger: fresh ginger is used in this recipe to add flavour
- Green chillies: you can add these whole to the blender, just remove the heads
- Seasoning: Salt and lemon juice are added to season and enhance the flavours of this chutney. You can use either fresh or bottled lemon juice.
To take this chutney to a new level and enhance the flavours and texture (and really indulge!) – I highly recommend making the tempering and adding this on top of the prepared chutney.
For tempering
- Oil (or ghee) – you can use olive oil, coconut oil or ghee if preferred for this tempering
- Dried red chillies
- Mustard seeds
- Curry leaves
- Asafoetida (Hing)
How to make green coconut coriander chutney
- Prepare ingredients for coconut chutney
- Add to blender/mixi jar. In a stick blender (or mixi jar), add the chopped coconut, coriander, green chillies, ginger, roasted chana dal (daria dal) salt and lemon juice and blitz into a smooth paste. Add water to help blend ingredients to get to desired consistency.
- Blend to desired consistency. You can stop and start the blender to help blend into a smooth paste, use a spoon to stir a few times, you may also have to tap the blender a few times to help mix the chutney.
- Transfer into serving dish and serve with tempering (for best results).
How to make the tempering
- Heat oil in a small pan, add dry red chillies and mustard seeds and cook for 30 seconds or until crackles.
- Add curry leaves and stir for a few seconds.
- Add asafoetida (hing) and stir again for a few seconds.
- Cook for another 15-20 seconds. Pour this tempering over the chutney and give the chutney a final mix.
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Tips and Variations
- Make the tempering before serving: Make the tempering just before serving the chutney for maximum freshness.
- Use fresh coconut: use fresh coconut and chop into chunks before adding to the blender (or grate it), as this helps to blend into a smooth paste.
- Use pre-roasted chana dal: I recommend using daria/dalia dal (pre-roasted chana dal) as it is faster and more convenient. If you prefer to use unroasted chana dal, roast the chana dal before adding to the blender (to do this: add chana dal to a pan on low-medium heat for 2-3 minutes or until fragrant aromas, stirring intermittently, allow to cool before transferring into the blender).
- Add water intermittently: water can be adjusted according to coconut moisture content, by adding at intervals you can stop and start the blender and mix the chutney to get to the perfect desired consistency.
- Variations: For a mild taste, add 2 chillies, ¼ inch ginger and omit the tempering. For a tangier taste, stir in 2 tablespoons of fresh yoghurt/curd before adding the tempering.
How to serve coconut chutney
This coconut chutney is refreshing and flavourful and can be served with many dishes including idly, sambar, lemon rice and dosa or other South Indian chutneys including peanut chutney.
You can also enjoy this coconut chutney as a dip with crackers/veggies (carrots, celery and cucumber) and in a sandwich.
You can also serve with appetizers including paneer fingers and besan dhokla!
Storage Tips
This chutney is best served immediately for freshness however can also be kept in the refrigerator and stored for 2 days.
CHUTNEY RECIPES
Check out our mint chutney recipe (with fresh mint leaves), Indian mint sauce recipe and South Indian peanut chutney recipe!
Related
Looking for other Indian recipes like this? Try these:
Fresh drinks
Enjoy a glass of fresh juice or smoothie:
Green Coconut Coriander Chutney (South Indian Recipe)
Ingredients
- 210 g Fresh coconut (chopped into chunks or grated)
- 15-20 Fresh coriander/cilantro strands (or one cup)
- 3 tablespoon Roasted chana dal/split gram (daria dal)
- 10 g Fresh ginger (or 2 tablespoon chopped)
- 4-5 Green chillies
- 9 oz Water 1 cup + 2 tbsp)
- ¼ - ½ teaspoon Salt (or to taste)
- ¼ teaspoon Fresh lemon juice
Tempering:
- 1 tablespoon Oil olive oil or coconut oil
- 3 Dry red chillies whole
- 1 teaspoon Mustard seeds 1 tsp
- 12-15 Curry leaves or 1 sprig
- ⅛ teaspoon Asafoetida (hing) or a pinch
Instructions
To make coconut chutney
- In a stick blender (or mixi jar), add the chopped coconut, coriander, green chillies, ginger, roasted chana dal (daria dal), salt and lemon juice and blitz into a smooth paste. Add water to help blend ingredients to get to desired consistency.
- Transfer into serving dish and serve with tempering (for best results).
Tempering:
- Heat oil in a small pan, add dry red chillies and mustard seeds and cook for 30 seconds or until crackles.
- Add curry leaves and a pinch of asafoetida (hing) and cook for another 10 seconds seconds.
- Pour this tempering over the chutney and give the chutney a final mix. Serve immediately or transfer into an air-tight container and refrigerate.
Notes
- Make the tempering before serving: Make the tempering just before serving the chutney for maximum freshness.
- Use fresh coconut: use fresh coconut and chop into chunks before adding to the blender (or grate it), as this helps to blend into a smooth paste.
- Use pre-roasted chana dal: I recommend using daria/dalia dal (pre-roasted chana dal) as it is faster and more convenient. If you prefer to use unroasted chana dal, roast the chana dal before adding to the blender (to do this: add chana dal to a pan on low-medium heat for 2-3 minutes or until fragrant aromas, stirring intermittently, allow to cool before transferring into the blender).
- Add water intermittently: water can be adjusted according to coconut moisture content, by adding at intervals you can stop and start the blender and mix the chutney to get to the perfect desired consistency.
- Variations: For a mild taste, add 2 chillies, ¼ inch ginger and omit the tempering. For a tangier taste, stir in 2 tablespoons of fresh yogurt/curd before adding the tempering.
Jenna
Oh my goodness, this green coconut chutney sounds amazing! I love the flavor combination. Thanks for sharing your recipe.
Sonia
Thank you Jenna! Happy cooking!