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
Servings: 250 gram
- 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