Cilantro Coconut Chutney
A fresh, vibrant chutney that blends fragrant cilantro with creamy coconut and a touch of green chili. This South Indian condiment comes together in minutes and adds a burst of herbal flavor to dosas, idlis, and vadas.
For 8 servings
- prep · ~2 min
Wash and prep the cilantro.
Rinse the cilantro thoroughly under running water to remove any grit. Roughly chop the leaves and tender stems. Discard any thick, woody stems.
- mix · ~2 min
Blend the chutney.
1.Add cilantro, grated coconut, green chilies, ginger, lemon juice, and salt to a blender.2.Add 2 tablespoons of water and blend to a smooth paste, scraping down the sides as needed.3.Add an extra splash of water only if required to get the blades moving. The chutney should be thick and spoonable.TIPAvoid adding too much water. A thick chutney has better flavor and texture. - mix
Transfer the chutney to a serving bowl.
Scrape the chutney into a clean serving bowl and set aside.
- temper · ~2 min
Make the tempering.
1.Heat oil in a small pan over medium heat until shimmering.2.Add mustard seeds and let them splutter for 30 seconds.3.Add urad dal and sauté until golden brown.4.Add dried red chili and curry leaves, and fry until fragrant and crisp, about 15 seconds.TIPKeep the heat medium. High heat will burn the urad dal and curry leaves before the mustard seeds pop. - mix
Pour the tempering over the chutney and mix.
Immediately pour the hot tempering over the ground chutney. Stir well to combine.
- serve
Serve fresh.
Serve the Cilantro Coconut Chutney immediately with dosa, idli, vada, or use as a spread for sandwiches.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use only the tender cilantro stems; woody stems add bitterness.
- 2Toast the grated coconut briefly in a dry pan for deeper flavor.
- 3Adjust green chilies to your heat preference—remove seeds for milder chutney.
- 4Add a pinch of sugar if the chutney tastes too sharp from the lemon.
- 5Store leftover chutney in an airtight jar in the fridge for up to 3 days.
- 6Let the tempering cool for 10 seconds before pouring to avoid splattering.
Adapt it for your goals.
Vegan
Already vegan as written; replace the tempering oil with coconut oil for a richer, more authentic South Indian flavor.
high proteinHigh-protein
Blend in 2 tablespoons of roasted chana dal (split chickpeas) for a nutty protein boost that thickens the chutney naturally.
low oilLow-oil
Skip the tempering entirely and simply stir in a pinch of asafoetida (hing) and raw mustard powder for a light, oil-free version.
mint cilantro mixMint-cilantro mix
Replace half the cilantro with fresh mint leaves for a cooler, more aromatic chutney that pairs beautifully with samosas.
Why this is on our healthy list.
Rich in Antioxidants
Cilantro is packed with antioxidants like quercetin and kaempferol, which help combat oxidative stress in the body.
Good Source of Healthy Fats
Fresh coconut provides medium-chain triglycerides (MCTs), a type of fat that may support energy metabolism.
Digestive Support
Ginger and lemon juice in this chutney aid digestion and help soothe the stomach after heavy meals.
Low in Calories
With minimal oil and no added sugar, this chutney is a low-calorie condiment that adds flavor without guilt.
Frequently asked questions
Yes, use unsweetened dried coconut (shredded or desiccated). Soak it in warm water for 10 minutes, then drain before blending.
