Coriander Coconut Chutney, Green Coriander Coconut Chutney
Recipe type: Side, Vegan
RecipeCuisine: Indian, South Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
Easy coriander coconut chutney.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
For Chutney:
  • 150 gm fresh grated coconut
  • 2 green chilies
  • 7-8 curry leaves (optional)
  • ¼th cup coriander leaves
  • 1 tbsp seedless tamarind or tamarind pulp
  • 1 tbsp grated ginger or ginger paste
  • water as consistency required
  • salt as per taste
For tempering:
  • 1 tbsp oil
  • 1-2 dry red chilies
  • 5-6 curry leaves
  • 1 tsp mustard seed
  • a pinch of asofoetida
How to make the recipe?
  1. Grind grated coconut and all the rest of ingredients for the chutney into a grinder. Add little water and grind until they all blend well.
  2. Chutney could be of medium or thin consistency. We prefer medium consistency as it's easier to eat with dosas or idlis then. So make as per your taste and preference.
  3. Remove and scrape the grounded mixture into a bowl or vessel.
  4. Heat oil in a small tadka pan or vessel. Once oil is hot add mustard seed.
  5. Once they crackle add hing, curry leaves and dry red chilies. Saute for 30-40 secs then pour the tempering into the chutney.
  6. Mix nicely and serve your coriander coconut chutney with dosa or idli.
1. If you love spice then add more green chilies.
Recipe by Flavors of Mumbai at