Coconut coriander chutney is a traditional South Indian chutney packed with the freshness of coriander and coconut. The addition of fresh coriander leaves, garlic cloves, and green chili in the chutney enhance the subtle flavor of coconut by giving it a refreshing boost. It is a fabulous gluten-free, vegetarian and vegan-friendly Indian condiment.
In South Indian Cuisine, the coconut is abundantly used. Reason being the tall, handsome coconut trees standing with utmost pride by the sea-coast. Loaded with the bountiful produce of tender coconut. From curries, chutneys to poriyals and puddings, the coconut is omnipresent in the native dishes.
One such sought after South Indian condiment is coconut chutney. The coconut coriander chutney is the best accompaniment for South Indian breakfast dishes. It tastes fabulous with deep-fried snacks as well.
Unlike regular coriander chutney, this South Indian style green chutney is tempered. The tadka of chutney is commonly comprised of curry leaves, red chilies, and mustard seeds. The simple but aromatic tempering of basic ingredients complements the mild flavor of the chutney. And add crunch to the texture of the chutney.
How do you store coconut chutney?
Transfer the coconut chutney to a bowl with a tight fitting lid and store in the fridge. It remains fresh for 4 – 5 days easily. For freezing the chutney, use a freezer friendly container or zip lock bag for storing it. You can freeze it for 1 – 2 months. Do not leave coconut chutney at room temperature for too long especailly during the summer season.
Can we make coconut coriander chutney without fresh coconut?
You can use dried grated or desiccated coconut for making the chutney. But the taste and texture of the end result are not so gratifying. Hence, I highly recommend using a fresh coconut for making the coconut coriander chutney.
Traditional Coconut Chutney…
For traditional white coconut chutney, we need coconut, green chili, salt, and water. All the ingredients are blended to a smooth paste. To temper the chutney, we need, whole red chilies, mustard seeds, urad dal, curry leaves and a teaspoon of ghee. This is the simplest and the easiest South Indian coconut chutney recipe.
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Coconut Coriander Chutney Recipe
- 1 Cup fresh grated coconut
- half a bunch fresh coriander leaves
- 1 – 2 green chilies or to taste
- 1 – 2 garlic cloves (optional)
- Salt to taste
Ingredients For Tempering:
- 1 tablespoon ghee or coconut oil or refined oil
- 1 – 2 dry red chili, broken into halves
- 1 sprig of curry leaves
- 1 teaspoon mustard seeds (rai)
- To prepare the Coconut Coriander Chutney, chop the coconut scrapping into bite-size pieces or grate the coconut.
- Add coconut, coriander, green chili, garlic, and salt in a blender and grind till smooth. Add approximately 1/4 cup of water to get the smooth consistency of the chutney. Transfer chutney to a bowl.
- To temper the chutney, heat ghee or oil in a tadka pan over medium flame.
- Add mustard seeds. When the seeds crackle, add red chili and curry leaves.
- Once the curry leaves start changing color and the aroma of red chilies is released turn off the heat.
- Pour the tempering over the prepared coconut coriander chutney.
- Serve Coconut Coriander Chutney with dosa, idli or pongal.
- If you do not have fresh coconut available, used dried desiccated coconut.
- Instead of ghee, coconut oil or the regular refined oil can be used for tempering.
- Many recipes suggest combining curd or roasted chana dal or peanuts in the coconut chutney. You can try these combinations as well.
- If the coconut chutney seems too thick, add more water while blending.
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