Coriander Coconut Chutney. Cilantro Coconut Chutney


Coriander coconut chutney is a perfect accompaniment for all south Indian breakfasts like idli, dosa, and vada. It also goes well with sandwiches, bhaji, and sabudana khichdi. Here is a detailed recipe with step-by-step photos.

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Cilantro coconut chutney in a bowl garnished with cilantro kept on a brown surface

This delicious coconut coriander chutney is our family recipe created by my loving mom-in-law. I was amazed when I tasted it for the first time and couldn’t stop myself from asking her the recipe.

Coastal parts of India produce a large amount of coconut, and hence you would see coconut as an essential ingredient in most south Indian cuisine.

top view of cilantro coconut chutney garnished with three sprigs of cilantro and garlic and extra cilantro placed next to it

There are many variants of this chutney in several parts of India. However, I love this green coriander coconut chutney the most. Firstly because of the lively green color and secondly because it’s quick and easy to make.

I have used coriander/cilantro in this coconut chutney; however, you may skip it and use only coconut and the rest of the ingredients if it’s not readily available.

Important Tips

1. Make sure to clean the coriander/cilantro well, meaning remove the fibrous or stiff stems as it gives a bitter taste. If needed, only use the tiny soft stems or stick to the leaves.

2. I have used tamarind to add tanginess to my chutney; you may also alternate it with lemon juice.

3. Fresh coconut works well for this chutney, but you can also use frozen coconut for convenience.

4. I usually skip tempering my coconut chutney as it tastes equally good without tempering.

But, if you’d like, you can give it a quick tempering by heating 1 tsp of oil in a pan, then add 1/4 tsp mustard seeds and 5-6 curry leaves, let the seeds pop, then turn off the flame, and pour the hot tempering over the coconut chutney and relish.

Ingredients needed for Coriander/Cilantro Coconut Chutney

  • ¾ cup fresh coriander or cilantro.
  • ¾ cup fresh or frozen coconut.
  • 02 green chilies (remove the stem and rinse it).
  • ¼ tsp salt.
  • 6 garlic cloves (peeled).
  • 02 small pieces of tamarind to add tanginess or lemon juice.
  • 1/4 cup water. You may add more as per requirement.

Cooking Instructions

1. Firstly, Rinse the cilantro (coriander) thoroughly under running water, remove the stiff stems from it, and make sure all the ingredients are ready before starting to blend.

cilantro being rinsed under water
coconut,chilli,garlic,tamarind and salt kept on a cutting board

2. Then, add ¾ cup of coconut to the blender.

coconut pieces being added to the blender

3. Then add 02 green chilies and ¾ cup of fresh cilantro.

green chilli, coconut and cilantro kept in a blender

4. Next, add 02 small pieces of tamarind and 06 cloves of garlic.

Tamarind, green chilli, coconut and cilantro kept in a blender

5. Add ¼ tsp salt.

salt added to green chilli, coconut and cilantro kept in a blender

6. Add 1/4 cup of water (go slow with water, blend and scrape a couple of times, and add as and when needed)

water added to green chilli, coconut and cilantro kept in a blender

7. Blend to make a smooth consistency.

coconut chutney in a blender kept on a black table

Recipe card-

Coriander Coconut Chutney

SLICES OF LIME
Coriander Coconut Chutney is a perfect accompaniment for all south indian breakfast like idli, dosa and vada.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Side Dish
Cuisine Indian
Servings 4

Ingredients
  

  • ¾ cup fresh or frozen coconut
  • ¾ fresh coriander/cilantro
  • 2 green chilies
  • 2 small pieces of tamarind
  • 6 garlic cloves peeled
  • ¼ tsp salt
  • ¼ cup water to blend

Instructions
 

  • First rinse the coriander/cilantro thoroughly under running water, remove any thick fibrous stems from it as it makes chutney bitter.
  • Add ¾ cup of fresh or frozen coconut to a blender.
  • Then add 2 green chilies, ¾ cup fresh coriander/cilantro.
  • Next, add 02 small pieces of tamarind, 6 cloves of garlic and ¼ tsp of salt.
  • Then add ¼ cup of water (Blend it to a smooth paste, add more water if needed).
  • Enjoy the delicious coriander chutney with idli, dosa or vada.
Keyword Cilantro Coconut Chutney, Coriander Coconut Chutney, Vegan Coconut Chutney