Coconut Coriander Chutney

This is the most common breakfast chutney made in South India and goes very well with idli, dosa, rotti, etc. This aromatic chutney can be made in minutes and is a great accompaniment to finger foods. 


coconut-coriander chutney



Fresh coconut – 1 cup grated
Coriander leaves – ½ cup
Roasted Bengal gram dal (chana dal) – 5 tbsp
Ginger – ½ inch, grated
Green chili – 2-3
Tamarind –1 tsp paste
Salt to taste

For Tempering:
Oil – 2 tsp
Dry red chili – 1
Curry leaves – 5-6
Mustard seeds – ½ tsp
Urad dal –1 tsp (optional)
Asafodetida – 1 pinch


  1. Place all the ingredients (except for tempering) in the chutney jar of an Indian mixie and grind into a smooth paste. Use some water if required. Use a blender if an Indian mixie is not available – you may need to add some more water. Pour into a serving bowl.
  2. To prepare the tempering, heat a small fry pan and add oil. Add mustard seeds and let it splutter. Add rest of the ingredients for tempering and turn off the heat
  3. Add the tempering to the chutney and serve


  • You can soak tamarind in water, extract the juice and use this instead of paste
  • Add a few mint leaves while grinding to enhance the flavour
  • You can substitute fresh coconut with desiccated coconut. In this case, use warm water to grind it
  • You can use the chutney as a spread in sandwiches


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