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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.
Course Side Dish
Cuisine Indian
Keyword Coconut chutney Recipe, Coconut Coriander Chutney, Variations in coconut chutney
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
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.