Coconut coriander chutney recipe step-by-step photos.
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About this recipe
This coconut chutney is the most common chutney made in South India and goes very well with idli, dosa, rotti, etc. This aromatic chutney is ready in minutes and is a great accompaniment to finger foods. Also known as green chutney, this refreshing and tasty chutney is a breeze to make. As the name suggests, coconut and coriander are the main ingredients of this vibrant dish.
Chutneys are an essential part of south Indian breakfast. Each household has its own version of these easy-to-make side dishes. There are several variations to it - peanut chutney, tomato chutney, chutneys made with the peel of vegetables like pumpkin/bottle gourd/ridge gourd to name a few. These chutneys are different from the ones served with snacks or street food which is mint chutney and sweet chutney. This coconut coriander chutney is a very easy and basic South Indian chutney recipe that can be ready in less than 15 minutes.
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Ingredients
Coconut: Use fresh grated coconut to make this chutney. If using frozen coconut, make sure it is completely thawed.
Coriander leaves: Use fresh coriander leaves. Take care not to use thick stems and use only leaves and tender stems.
Roasted Bengal Gram: Bengal gram is split and deskinned brown chickpea. Dry roasted Bengal gram is a common ingredient used in South Indian chutneys. This is also known as hurigadle in Kannada. They can be used as-is and don't need any further cooking. Roasted chana is available in most grocery stores in India and in Indian grocery stores outside of India.
If you do not have access to roasted Bengal gram, you may replace it with roasted besan (gram flour/chickpea flour). Make sure you dry roast the besan on low heat for 8-10 minutes until the raw taste goes. Since this chutney is not cooked, the besan has to be roasted well.
Ginger and green chilli: Ginger is optional. Adjust chilli according to your preference.
Tempering: Also called oggarane or tadka, this is the seasoning for chutney. I use coconut oil to make the tempering; however, any cooking oil of your choice can be used. Other ingredients I use for tempering is mustard seeds, dried chilli, urad dal, hing and turmeric powder.
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Bonus
This coconut coriander chutney is:
- very easy to make and uses minimal spices
- vegan
- goes very well with all types of dosa and idli
- very refreshing
Step by step instructions
1. Soak tamarind in some water for 5-10 minutes. Extract the pulp and discard the remaining part
2. Place coconut, coriander, roasted Bengal gram, ginger, chilli, tamarind pulp, and salt in a mixie
3. Grind into a smooth paste
4. Heat oil, add mustard seeds and dry red chilli
5. Add urad dal, turmeric powder, hing, and curry leaves. Turn off the heat and mix well
6. Pour the tempering on the chutney and serve
Recipe card
Coconut Coriander Chutney
Ingredients
- 1 cup coconut fresh, grated
- 1 cup coriander leaves
- ¼ cup Bengal gram (hurigadle/puthani)
- ½ inch ginger grated
- 2-3 green chili
- 1 tablespoon tamarind
- Salt to taste
For Tempering:
- 2 teaspoon coconut oil
- 1 dry red chili
- 5-6 curry leaves
- ½ teaspoon mustard seeds
- 1 teaspoon split black gram (urad dal)
- ¼ teaspoon turmeric powder
- 1 pinch asafoetida (hing)
Instructions
- Soak tamarind in some water for 5-10 minutes. Extract the pulp and discard the remaining part
- Place coconut, coriander, roasted Bengal gram, ginger, chilli, tamarind pulp, and salt in a grinder or the chutney jar of an Indian mixie. 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.
- To prepare the tempering, heat a small frying pan and add oil. Add mustard seeds and dry red chilli. Let it splutter
- Add urad dal, turmeric powder, hing and curry leaves. Turn off the heat and mix well
- Add the tempering to the chutney and serve
Notes
- 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
Click here to watch coconut coriander chutney web story.
Salehah
Thankyou for sharing. Hope to try soon!