Coconut Coriander Chutney

Coconut coriander chutney recipe.

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. 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 their 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. You can find all these chutney recipes here.

To make this chutney, take coconut, coriander leaves, roasted Bengal gram (puthani), tamarind, ginger, green chilli and salt. Add some water and blend it into a smooth paste. In a small pan, heat a teaspoon of oil, add mustard seeds and let it splutter. Add urad dal, curry leaves, dry red chilli and hing. Add this prepared tempering over the chutney and mix well. This is a very easy and basic chutney recipe that can be ready in less than 15 minutes.

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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.

5 from 2 votes

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Course Others

Cuisine Indian, Karnataka

Prep Time 15 mins

Total Time 15 mins

Ingredients

  

1x2x3x

• 1 cup coconut fresh, grated
• ½ cup coriander leaves
• 5 tbsp Bengal gram (puthani)
• ½ inch ginger grated
• 2-3 green chili
• 1 tbsp tamarind pulp
• Salt to taste

For Tempering:

• 2 tsp oil
• 1 dry red chili
• 5-6 curry leaves
• ½ tsp mustard seeds
• 1 tsp split black gram (urad dal)
• 1 pinch asafoetida (hing)

Instructions

 

• 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.
• To prepare the tempering, heat a small frying pan and add oil. Add mustard seeds and let it splutter. Add rest of the ingredients for tempering and turn off the heat
• 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

Nutrition Facts

Coconut coriander chutney

Amount Per Serving

Calories 48 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Sodium 24mg1%

Potassium 68mg2%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 64IU1%

Vitamin C 8mg10%

Calcium 13mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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