Coconut-coriander chutney recipe
- Dish type
- Side dish
Simple preparation, incredible flavour. Serve this fresh chutney with any curry.
3 people made this
- 2 cloves garlic
- 1 (5cm) piece fresh root ginger, peeled
- 2 to 3 tablespoons desiccated coconut
- 90g chopped fresh coriander
- 6 tablespoons fresh lemon juice
- 1 teaspoon caster sugar, or to taste
- salt, to taste
MethodPrep:5min ›Ready in:5min
- Place the garlic and ginger in a food processor or blender and pulse to mince. Add the coconut, coriander, and lemon juice and process to a coarse paste. Season to taste with sugar and salt. Transfer to a serving bowl and serve.
Reviews & ratingsAverage global rating:(0)
Reviews in English (0)
Green Coriander Coconut Chutney Recipe
A refreshing and tasty coconut chutney with fresh coriander is a must try. It goes great with idli, dosa, upma, vadas and snacks. Addition of fresh lime juice give a nice tanginess to this chutney and lifts it up.
Green Coriander Coconut Chutney Recipe is a refreshing and simple to make chutney. The addition of coriander leaves along with fresh coconut, green chillies and lemon juice makes this chutney super delicious.
There are many variations to this recipe. No onions and no garlic is used to make this green chutney.It makes for a delectable accompaniment to dishes such as samosas and pakoras, and can even be used as a sandwich spread or served with South Indian Breakfast like idli, dosa.
If you are bored with the regular coconut chutney then this Green Coriander and Coconut Chutney is a must try.
Serve Green Coriander Coconut Chutney with Mini Idli Upma or Ragi and Oats Dosa and South Indian Filter Coffee for a wholesome breakfast.
Coconut Coriander Chutney
Coconut Coriander Chutney also called Green Coconut Chutney uses freshly grated coconut along with fresh coriander, green chillies, ginger and mint leaves. It’s a very refreshing and tasty chutney and is served with a variety of south Indian meals.
Coconut Coriander Chutney is a refreshing and simple to make chutney. Chutneys are staple in Indian households. However, they are all not the same. Different parts of the country make different types of chutneys depending on the availability of ingredients in the region.
This green coconut chutney is another variation of chutney that goes well with idli, Masala Dosa, Uttapam, Rava Dosa, Upma, Vada, or other South Indian recipes.
If you guys are following me you might have noticed that I am a big fan of coconut and it is very frequently used in my kitchen. If you just search “coconut” on the blog, there will be lots of recipes.
Recently I got some fresh coconut from the grocery store and was so eager to make this Coconut Chutney. As I like to do experiments and like to play with chutney flavors so I added some fresh coriander and mint leaves. I like this chutney more than the traditional coconut chutney.
This super simple south-Indian condiment is easy to make in 15 minutes. The coriander/cilantro and mint leaves add that special touch of fresh flavor and color. But an even bigger part of the chutney is the tempering which is made using mustard seeds, urad dal, and fresh curry leaves.
To make perfect green Coconut Coriander Chutney at home follow the detailed step by step recipe posted below.
You may also try other similar recipes as:
Preparation Time : 10minutes ∏ Cooking Time : 5minutes ∏ Servings: 4-5
Level : Beginners (Easy) ∏ Measurement : 1 Cup ≡ 250 ml ≡ 250gm
Seasoning to Recipe: Coconut and coriander leaves chutney without garlic Delicious
Coconut and coriander leaves chutney without garlic. Quick Hotel Style Coconut Chutney (Without tempering). Both of them are extremely easy and tasty. They complement your South Indian snacks of idli, dosa Myriad variations of coconut chutney can be made by adding various ingredients like fresh mint leaves, coriander leaves, garlic, curd (yogurt).
An innovative chutney recipe, tasty coconut and coriander chutney with chopped fresh coriander leaves blended with grated coconut, garlic, salt, onion and other spices is an amazing accompaniment to meals or snacks. Coconut or Nariyal Chutney is served with idli and dosa. Easy to prepare, grind the main ingredients, add a quick tadka and it is ready to be served. Cooking Coconut and coriander leaves chutney without garlic is an enjoyable point, additionally it becomes extra special worth if you cook it on your own. By utilizing the complying with 7 ingredients, you can start cooking 5 actions. observe the adhering to area for you to begin cooking right away.
Ingredients requirements for Coconut and coriander leaves chutney without garlic
- Need 1 Piece for Chopped Coconut.
- You need 4 tbsp – Chopped Coriander leaves.
- Give 1 tbsp – Salt.
- Give 1 tbsp Mustard Oil.
- Provide 1 tsp – Lemon Juice.
- Provide 1 tsp of Mustard seeds.
- Prepare 1 tbsp of Curry Leaves.
There are many variations of coconut chutney – you can make it just with coconut or add mint or cilantro (coriander) or add peanut. This particular coriander leaves chutney is totally different from other chutney recipes. Coconut Coriander Chutney Recipe (for Idli, Dosa). I like coconut coriander chutney in all the coconut chutney I make, I simply love the flavors of coriander leaves in coconut chutney.
Coconut and coriander leaves chutney without garlic making process
- In a grinding jar add chopped coconut pieces..
- Add chopped coriander leaves, salt and lemon juice..
- Grind them together to form a smooth paste..
- Prepare the tempering adding oil, mustard seeds and curry leaves and drizzle it over chutney..
- Mix them all together and serve it as a taste enhancer..
Simple and flavorful coconut cilantro chutney goes well with idli, dosa or even vada , bonda. Hi Xanti, Wanted to make a chutney for sandwiches but was wondering how to make one without mint leaves. Recipe Name. : Coriander Coconut Goan Chutney. Coconut coriander chutney is a South Indian chutney packed with the freshness of coriander and coconut. Learn coconut chutney recipe in a few steps.
Coconut & Coriander Chutney
Coconut & Coriander Chutney is a delightful combination of creaminess and tart lime with the freshness of herbs. I add a final tarka of fried mustard seeds, curry leaves and dried chilli to add depth of flavour. My favourite way of serving this Indian-style condiment is with snacks like spiced potato balls or dosa.
Jump to Recipe
Coconut chutney is a popular South Indian condiment.
I think I first ate it with the wonderful potato-stuffed masala dosas at Shivalli in Leicester. I used to work just around the corner from this bargain South Indian restaurant and some of us used to pop in for their incredible lunchtime vegetarian buffet. Besides the help-yourself table, they’d also come around with big dishes of the feather-light, fermented rice pancakes.
These days, here in the Moorlands, I have to create my own South Indian goodies. And this Coconut & Coriander Chutney, perfect for dipping into with Indian fried snacks, is my latest.
Coconut & Coriander Chutney
From my reading, it seems that traditional Indian coconut chutneys are made with fresh coconut meat, or sometimes frozen. However, here in Britain, a home cook like me makes do with the dried variety. To make up for any lack of richness though, I incorporate tinned coconut milk into my chutney.
I always have dried coconut shavings in the cupboard. Unless a recipe specifically calls for desiccated coconut, my preference is always for the shavings as I like the chewiness they bring.
However, in this recipe it’s going to be whizzed up, so if desiccated is what you have, then go ahead and use that.
The other main ingredients you’ll need (besides the coconut and coriander of the title) are a handful of cashew nuts, green chilli, fresh ginger and lime juice.
To make the basic Coconut & Coriander Chutney, all you do is whizz up the ingredients with water. You can add a little sweetener too if you like.
Try a Tasty Tarka
But I think what takes this chutney to another level is the addition of a tarka right at the end.
Sometimes also called a tadka or chaunk, a tarka is simply spices which have been heated in oil then stirred into a dish at the end. You might be most familiar with this in the restaurant favourite tarka dal.
For my Coconut & Coriander Chutney I heat black mustard seeds, dried chilli flakes and crushed dried curry leaves. Once they’re fizzing and popping, I stir them into the chutney, oil and all.
For a hot, coconut-flavoured dish, coconut oil would be my usual choice. However, as the chutney is going to be served at room temperature (and coconut oil is normally solid in this state) I use sesame oil instead. But you can use any oil really. Groundnut or sunflower oil would be fine.
Serving Coconut & Coriander Chutney
I created Coconut & Coriander Chutney especially to accompany the Aloo Bonda spiced potato balls you see in this post. I think the combination of coconut with spicy potato probably came to me from memories of those wonderful potato-stuffed dosas back in Leicester.
But the chutney will go well with lots of Indian-inspired snacks.
Best of all, have it on a traditional thali tray with curries, rice, salads plus more fried morsels and chutneys for a real feast.
Ingredients of Coriander Coconut Chutney
- 1 bunch coriander leaves
- 4 curry leaves
- 1 tablespoon split black gram
- 1 1/2 teaspoon vegetable oil
- sugar as required
- 1/2 inch ginger
- 4 green chilli
- 1 1/2 cup coconut
- 1 pinch asafoetida
- 1/3 teaspoon mustard seeds
- salt as required
- 1/2 tablespoon lemon juice
- 1/3 cup chana dal
How to make Coriander Coconut Chutney
Step 1 Dry roast chana dal for a couple of minutes
To make this yummy recipe, preheat a frying pan and dry roast chana dal into it for about 2 minutes. While on the other hand, chop coriander leaves, green chillies and ginger on a chopping board.
Step 2 Blend coconut and coriander to form a smooth paste
Further, rinse the urad daal and drain the excess water in it. Then, take a food processor and add coconut, urad dal, chopped green chillies, coriander leaves, ginger and water. Blend the contents to form a smooth paste. Now add lemon juice, sugar and salt into the blender and blend again until you get a smooth paste.
Step 3 Prepare the tempering for the chutney
Next, take a saucepan and preheat refined oil over a medium heat. Once the oil is heated, add mustard seeds. When the mustard seeds start to splutter, add the remaining amount of urad dal and cook the mixture until brown. To this mixture, add asafoetida and curry leaves.
Step 4 Combine tempering with the ground mixture and mix
Now add the tempering onto the ground coconut-coriander mixture and stir all the ingredients well. Serve this delicious delight fresh.
Healthy Coconut Chutney
healthy coconut chutney recipe | healthy coconut coriander chutney | healthy green coconut chutney | with amazing 25 pictures
Here we have given a twist to the South Indian coconut chutney by making it a bit healthier. Healthy coconut chutney is a delicious side, sauce or condiment that both kids and adults will enjoy. Chutney is an Indian condiment used to enhance the taste of a meal. healthy coconut coriander chutney is an amazing side-dish for other snack recipes like idlis, dosas, paniyaram, vadai.
The process of making the healthy green coconut chutney is very quick and easy. First, you need to roast chana dal and urad dal together till they are crisp or golden brown and grind into a powder using a small mixer jar as it will help yield powdered form easily. If making in big quantity transfer it to a bigger jar and add remaining ingredients that is grated coconut, coriander, green chillies and ginger, add water as required and blend well. For the tempering of the nutritious green chutney , heat peanut oil in a small pan, add mustard seeds, urad dal, dry red chilli, curry leaves and cook till aromatic and pour over chutney.
The tempering adds a unique flavor to the chutney which makes it even tastier.
See why we love healthy coconut chutney ? Let’s understand the main ingredients of healthy green coconut chutney . The fresh coconut has saturated fats but most of it is MCT (Medium Chain Triglycerides) which promote weight loss. The high fibre content 13.6 gm (45.3% of RDA) along with high lauric acid content of coconut improves cholesterol levels in the body. Coriander is a fairly good source of iron and folic acid – the 2 nutrient which help in the production and maintenance of red blood cellss in our blood. Good for reducing cholesterol and good for diabetics.
Accompany this Healthy Coconut Chutney with healthier options like Quinoa Dosa, Oats Mutter Dosa, Barley Idli etc.
Enjoy healthy coconut chutney recipe | healthy coconut coriander chutney | healthy green coconut chutney | with step by step photos and video below.
Onion Coconut Chutney
This condiment is inspired by the super delicious chutney served in Guest Hotel, Chennai. This small, old restaurant has been a family favourite for years. It’s one of our go-to eateries for breakfast. If I am being completely honest with you, they serve three delicious chutneys, which is the real lure!
So, here is my very deeply inspired version of the chutney. It’s a delicious change from the classic coconut chutney for dosai and idlies. The onion coconut chutney is a jazzed-up version of its classic variant and is a crowd pleaser.
Scoop some of this chutney with soft idly or crispy dosai or mix it with hot rice and sesame oil. Whichever way you choose to consume the chutney, it will make your meal extra yummy!
If you enjoy this chutney recipe try my others:
Crack open the coconut and retain the water. Remove the shell but keep the brown inner skin.
Once blended, add the coconut amino as recommended or to taste.
Tempering the oil with mustard seeds and curry leaves.
All done! If making this coriander and coconut chutney ahead of time, temper the spices and add just before serving.
Coconut Coriander Chutney
How can I not share with you one of the staple chutneys that go so well with breakfast dishes such as Dosas and Idlis and with evening snacks? It would be wrong to not talk about the humble Coconut Coriander chutney. There is hardly any cooking involved and with just a few ingredients, you get something so delicious but so simple to put together.
In India, there is such a myriad of chutneys and simply by adding or removing an ingredient, a new chutney is formed. This coconut coriander chutney can be made without the coriander too. And tastes completely different. You could also add half an onion to get a different taste and also increase the quantity of the chutney made.
I absolutely love coriander. I find it adds so much freshness to any dish. Coriander also perfectly balances this chutney against the almost rich nuttiness of coconut. Tamarind is a interesting complimentary flavour to this chutney. It introduces the sour element to this chutney. Tamarind and coconut are used liberally in Konkani Amchigele cooking – two flavours that I grew up with.
Ginger, garlic and green chillies elevate the flavours of the chutney and take it to the next level. Finally, this amazing tempering of mustard seeds, dried red chillies and curry leaves. Unfortunately there is no substitute that can substitute the taste of curry leaves. Beg, borrow or steal them- use fresh, frozen or dried curry leaves. But use them, as they completely transform this coconut coriander chutney.
From my home to yours, its going to become such a staple and firm favourite. You don’t always need to pair this chutney with Dosas (Fermented rice pancakes) , you could slather some chutney onto buttered slices of bread. Thats what I’m about to do now, yay.