Green Coconut Coriander Chutney (South Indian Recipe)

green coconut coriander chutney served with tempering in a white dish.

5 from 2 votes

Green Coconut Coriander Chutney (South Indian Recipe)

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!

Prep Time5

Cook Time3

Total Time8

Course: Chutneys, Dips

Cuisine: Indian, South Indian

Servings: servings (6-8 depending on serving size)

Calories: 140kcal

Author: Sonia

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.

Nutrition