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Coconut Chutney
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Coconut Coriander Chutney Recipe

Coconut coriander chutney is a South Indian chutney packed with the freshness of coriander and coconut. Learn coconut chutney recipe in a few steps. 
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Side Dish
Cuisine: Indian
Servings: 250 gram
Calories: 50kcal
Author: Hina Gujral


  • 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. 


Serving: 15g | Calories: 50kcal | Carbohydrates: 2g | Protein: 0.7g | Fat: 4.4g