Coconut cilantro chutney (green coconut chutney)

This South Indian Coconut Cilantro Chutney (Green Coconut Chutney) is a delicious variation of the classic white coconut chutney and it goes very well with idli, dosa, uttapam, and vada. Make it using my simple recipe.

Course: Chutney

Cuisine: Indian

Diet: Vegetarian

Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Servings: 4 people

Calories: 134kcal

Ingredients 

For The Chutney

• ▢ ½ cup cilantro (fresh coriander leaves) (rinsed, tightly packed)
• ▢ 1 cup grated coconut (tightly packed, fresh or frozen)
• ▢ 2 tablespoons roasted Bengal gram (bhuna chana)
• ▢ 2 tablespoons plain yogurt (dahi)
• ▢ 1 teaspoon chopped green chilies (or to taste)
• ▢ 1 teaspoon chopped ginger
• ▢ 1 tablespoon tamarind paste (pulp) (or lime juice)
• ▢ ½ teaspoon salt (or to taste)
• ▢ ½ cup water

For The Tempering

• ▢ 1 tablespoon oil
• ▢ ½ teaspoon brown mustard seeds
• ▢ 1 teaspoon split and skinned black lentils (white urad dal)
• ▢ 1-2 dry red chilies (broken into small pieces)
• ▢ 10-12 curry leaves
• ▢ ¼ teaspoon asafetida (hing)

Instructions

Make The Chutney

• Clean the cilantro leaves by discarding the thick stems and wilted leaves. Keep the tender stems as they are loaded with flavors.

• Rinse the cilantro well with water to remove any dirt attached to them. Drain all the water.

• Add coconut, roasted Bengal gram, plain yogurt, green chilies, ginger, cilantro, tamarind paste, and salt to a blender.

• Add ½ cup water and blend until smooth. Scrape the sides of the blender a few times while blending.

• Note – Add some more water if the chutney is too thick for your liking.

• Check for salt and add more if required. Blend well.

• Transfer the chutney into the serving bowl.

Temper The Chutney

• To temper the chutney, heat oil in a small skillet over medium-high heat.

• Once the oil is hot, add mustard seeds and white urad dal. Fry until the dal turns light brown in color (20-25 seconds). Stir continuously while frying.

• Add dry red chilies, curry leaves, and asafetida, and saute for 4-5 seconds.

• Pour the tempering over the chutney and mix well. Serve!

• Tip – Save some tempering for garnishing the chutney.

Notes

This recipe yields approximately 1 cup of chutney. You can easily scale the recipe up or down. If fresh coconut is not available, you can also use unsweetened coconut flakes. To save time, grate the fresh coconut in bulk and store it in the freezer for up to a month. If you do not like the raw cilantro taste, you can saute it in 1 teaspoon oil and then add it to the chutney. You can also adjust green chilies as per your liking. Some people add lime juice to their coconut chutney in place of tamarind for the sour taste, but I personally prefer tamarind. I sometimes add a few cloves of garlic to this chutney. It gives a nice flavor to it. You can also add some curry leaves while blending the chutney. Add chana dal (Bengal gram) along with urad dal for tempering. It goes well with the chutney too. To make it vegan, just skip adding yogurt adding to the recipe.

To make it gluten-free, skip adding asafetida (hing).

Nutrition

Calories: 134kcal | Carbohydrates: 9g | Protein: 1g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 1mg | Sodium: 86mg | Potassium: 158mg | Fiber: 3g | Sugar: 5g | Vitamin A: 335IU | Vitamin C: 70mg | Calcium: 28mg | Iron: 0.8mg