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.

Print Recipe

Prep Time 10

Cook Time 5

Total Time 15

Course Side Dish

Cuisine Indian

Servings 4 People

Calories 125 kcal

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.

Keyword coriander coconut chutney, dosa chutney, green chutney recipe, idli chutney, south indian chutney recipe