Coriander Coconut Chutney Recipe – Fresh, Tangy & Flavorful South Indian Side Dish
Coriander Coconut Chutney is a refreshing and versatile South Indian condiment that pairs beautifully with dosa, idli, vada, upma, and even snacks like pakoras and samosas. The vibrant green color, mild spiciness, and creamy texture make it a must-have in any Indian kitchen.
If you’ve tried Majjiga Pulusu or Kairi Chatni before, you’ll love how this chutney balances tangy, nutty, and herby flavors perfectly.
Coriander Coconut Chutney Recipe – Fresh, Tangy & Flavorful South Indian Side Dish
Course: Chutneys, Dips u0026amp; SalsasServings
servings
4
Prep time
30
minutesCooking time
minutes
40
Calories
300
kcalIngredients
1 cup freshly grated coconut
1 cup fresh coriander leaves
2–3 green chilies
1-inch piece of ginger
2 tbsp roasted chana dal
1 tsp lemon juice
½ tsp salt
½ cup water
Directions
- In a blender jar, add grated coconut, coriander leaves, green chilies, ginger, roasted chana dal, and salt.
- Add about half the water and grind into a smooth paste.
- Add lemon juice or tamarind pulp for tanginess.
- If the chutney feels too thick, add a little more water and blend again until creamy.
- Heat oil in a small pan.
- Add mustard seeds and let them splutter.
- Add curry leaves, red chilies, and a pinch of asafoetida.
- Pour the tempering over the chutney and mix well.
Coriander Coconut Chutney Recipe
A refreshing South Indian style chutney made with fresh coriander leaves, coconut, green chilies, and a flavorful tempering. Perfect as a side dish for idli, dosa, vada, and even parathas.
Equipment
- 1 Mixer Grinder / Blender
- 1 Frying Pan
- 1 Small Spatula / Spoon
Ingredients
Ingredients (for 4 servings)
- 1 Cup fresh grated coconut
1 cup fresh coriander leaves (roughly chopped)
2 green chilies (adjust to taste)
1 small piece ginger (1 inch)
2 tbsp roasted chana dal (daliya)
1 tbsp lemon juice
½ tsp salt (or to taste)
½ cup water (as required, adjust consistency)
For Tempering (Tadka)
1 tbsp oil (coconut oil / sunflower oil)
½ tsp mustard seeds
1 dry red chili
7–8 curry leaves
Instructions
For the Chutney
Add grated coconut, coriander leaves, green chilies, ginger, roasted chana dal, salt, and a little water into a blender.
Blend everything into a smooth paste.
Adjust the consistency by adding more water if required.
For the Tempering
Heat oil in a small pan.
Add mustard seeds and let them splutter.
Add dried red chili and curry leaves, and fry for a few seconds.
Final Step
Pour the tempering over the chutney and mix well.
Serve fresh with idli, dosa, uttapam, paratha, or snacks.
Notes
- This chutney stays fresh in the refrigerator for up to 3–4 days when stored in an airtight container.
- For longer storage, you can freeze it in small portions and thaw before use.
- Adjust the spiciness by adding more or fewer green chilies.
- Tastes great with dosa, idli, rice, or as a side with snacks.
- You can also add a small piece of ginger for extra flavor.
Ingredients
- 1 cup freshly grated coconut (or frozen, thawed)
- 1 cup fresh coriander leaves (washed and chopped)
- 2–3 green chilies (adjust to spice level)
- 1-inch piece of ginger
- 2 tbsp roasted chana dal (optional for thickness)
- 1 tsp lemon juice (or tamarind pulp for tanginess)
- ½ tsp salt (adjust to taste)
- ½ cup water (adjust for desired consistency)
For Tempering (Optional but recommended):
- 1 tbsp oil
- ½ tsp mustard seeds
- 1 sprig curry leaves
- 1–2 dried red chilies
- A pinch of asafoetida (hing)
Step-by-Step Recipe
Step 1: Prepare the Base
- In a blender jar, add grated coconut, coriander leaves, green chilies, ginger, roasted chana dal, and salt.
- Add about half the water and grind into a smooth paste.
Step 2: Adjust Consistency
- Add lemon juice or tamarind pulp for tanginess.
- If the chutney feels too thick, add a little more water and blend again until creamy.
Step 3: Tempering (Tadka)
- Heat oil in a small pan.
- Add mustard seeds and let them splutter.
- Add curry leaves, red chilies, and a pinch of asafoetida.
- Pour the tempering over the chutney and mix well.
Serving Suggestions
- Serve with Snake Gourd Recipes, dosa, idli, medu vada, or upma.
- Works great as a spread for sandwiches and wraps.
- Can be paired with evening snacks like pakoras, samosas, or even grilled chicken.
Tips for the Perfect Coriander Coconut Chutney
- Use fresh coconut for the best flavor; frozen works but may alter texture slightly.
- Adjust chilies based on spice tolerance.
- Lemon juice keeps the chutney fresh and enhances the green color.
- Store in the refrigerator for up to 2 days. For longer shelf life, skip fresh coriander and make a plain coconut chutney.
Nutrition Information (Per Serving)
- Calories: ~60 kcal
- Fat: 4g
- Carbs: 4g
- Protein: 1g
- Fiber: 2g
If you enjoyed this chutney, you might also like our Kairi Chatni Recipe for a tangier twist.
