Coconut Coriander Chutney

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Checkout Coconut Coriander Chutney Recipe – Super Easy Chutney recipe which goes well with Any South Indian Tiffin like Idli, Dosa, Paniyaram, Uthappam, Upma, Pongal , rava dosa, rava idli, etc.

Coconut Chutney is the easiest side dish which you can whip up in a matter of minutes.. There are many variations of making Coconut Chutney. This Chutney is very simple and easy to make. You need to just grind coconut, coriander, Roasted gram dal, green chilies, and salt and add tempering to the ground chutney.

There are lots of chutney varieties from South India which goes well with breakfast/ dinner recipes. You can checkout few varieties like Simple Coconut Chutney, Mint Coriander Chutney here. This Coconut Coriander Chutney is one another variation.

Roasted Gram dal is used for achieving the right chutney consistency. You can adjust the consistency by adding water. You can have this chutney thick or watery. Make sure you make the adjustments before tempering. The tempering gives more flavour to the chutney. You can add the tempering ahead of serving. Try this Coconut Coriander Chutney Recipe for Dosa and let me know how you liked it.

How to make Coconut Coriander Chutney Recipe:

1. Grind 3/4 cup of coconut, ½ cup of coriander leaves, 2 tbsp roasted gram dal, 2 green chillies, required salt and little water. Grind till smooth. Don’t add more water at the beginning.
2. Check for salt, add more if required.
3. Adjust the consistency as per your wish. Add more water If you don’t want it to be thick.
4. Now heat a small frying pan or tadka pan for tempering.
5. Add oil. Once hot add mustard seeds. Let mustard seeds splutter.
6. Now add urad dal and gram dal. Let the dals turn golden.
7. Add a pinch of asafoetida/hing and Curry leaves. Fry for few seconds
8. Switch off the flame.
9. Now pour this tempering over chutney.
10. Serve with Idly, dosa, kuzhi paniyaram, or any tiffin items.

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5 from 1 vote

Coconut Coriander Chutney

Super Easy Chutney recipe which goes well with Any South Indian Tiffin like Idli, Dosa, Paniyaram, Uthappam, Upma, Pongal , rava dosa, rava idli, etc.

Prep Time5 minutes mins

Cook Time5 minutes mins

Total Time10 minutes mins

Course: Side Dish

Cuisine: Indian

Keyword: Coconut chutney Recipe, Coconut Coriander Chutney, Variations in coconut chutney

Servings: 5

Calories: 140kcal

Author: F For Flavour

Ingredients

• 3/4 cup Coconut
• 1/2 cup Coriander leaves loosely packed
• 1 tbsp Roasted gram dhal/ Pottu Kadalai
• 2 Green chilies – 2
• Salt as required

For tempering:

• 2 tsp Oil – 2 tsp
• 1/2 tsp Mustard seeds
• 1/2 tsp Split urad dal
• 1/2 tsp Gram dal
• Curry leaves – few
• Asafoetida – a pinch

Instructions

How to make Coconut Coriander Chutney

• Grind 3/4 cup of coconut, ½ cup of coriander leaves, 2 tbsp roasted gram dal, 2 green chillies, required salt and little water. Grind till smooth. Don’t add more water at the beginning.
• Check for salt, add more if required.
• Adjust the consistency as per your wish. Add more water If you don’t want it to be thick.
• Now heat a small frying pan or tadka pan for tempering.
• Add oil. Once hot add mustard seeds. Let mustard seeds splutter.
• Now add urad dal and gram dal. Let the dals turn golden.
• Add a pinch of asafoetida/hing and Curry leaves. Fry for few seconds
• Switch off the flame.
• Now pour this tempering over chutney.
• Serve with Idly, dosa, kuzhi paniyaram, or any tiffin items.

Notes

1. Serve this Coconut Coriander Chutney as an accompaniment to South Indian Tiffins like Idli, Dosa, Pongal, etc.
2. You can serve with snacks like bajji, Bonda, etc. This is the most preferred combination in South India.
3. Use Fresh Coconut for better taste. If you are using Frozen Coconut, thaw until it comes to room temperature.
4. Adjust Chutney Consistency before Tempering.
5. As a variation, you can add a small piece of ginger and a tsp of lemon juice while grinding.

Serving Ideas:

• Serve this Coconut Coriander Chutney as an accompaniment to South Indian Tiffins like Idli, Dosa, Pongal, etc.
• You can serve with snacks like bajji, bonda, etc. This is the most preferred combination in South India.

Notes:

• Use Fresh Coconut for better taste. If you are using Frozen Coconut, thaw until it comes to room temperature.
• Adjust Chutney Consistency before Tempering.
• As a variation, you can add a small piece of ginger and a tsp of lemon juice while grinding.

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