Coriander Coconut Chutney
A vibrant, refreshing South Indian chutney blending fresh coriander leaves with creamy coconut. Zinged with green chili, a touch of tamarind, and finished with a crackling mustard seed tempering. Perfect for dosas, idlis, or as a zesty spread.
For 8 servings
- prep
Prepare the ingredients.
1.Wash the coriander leaves thoroughly and roughly chop them.2.Peel and roughly chop the ginger.3.Break the dried red chili into pieces. - mix · ~2 min
Blend the chutney base.
1.Add the chopped coriander leaves, grated coconut, green chilies, ginger, and tamarind paste to a blender jar.2.Add salt and 2 tablespoons of water.3.Blend to a smooth paste, scraping down the sides as needed. Add a little more water if the mixture is too thick to blend. - mix
Adjust the consistency.
Transfer the chutney to a serving bowl. If you prefer a thinner consistency, stir in an extra teaspoon of water.
TIPThe chutney will thicken slightly as it sits and the coconut absorbs moisture. - temper · ~2 min
Make the tempering.
1.Heat oil in a small pan over medium heat.2.Add the mustard seeds and let them splutter.3.Add cumin seeds, allowing them to sizzle for a few seconds.4.Add the broken dried red chili and curry leaves. Stir for 15 seconds until fragrant.5.Immediately switch off the heat and stir in the asafoetida.TIPThe asafoetida burns very quickly, so add it right after turning off the heat. - mix
Finish the chutney.
Pour the hot tempering over the prepared chutney. Stir everything together until well combined.
- serve
Serve fresh.
Serve the Coriander Coconut Chutney immediately with hot dosas, idlis, or vadas.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fresh, tender coconut for the creamiest texture and sweetest flavor.
- 2For a deeper green color, blanch the coriander leaves in boiling water for 30 seconds before grinding.
- 3If the chutney is too thick, add water 1 teaspoon at a time while blending; it thickens as it sits.
- 4Let the tempering cool for 10 seconds before pouring over the chutney to keep the fresh herb flavor intact.
- 5Store leftover chutney in an airtight container in the fridge for up to 3 days; stir before serving.
- 6Adjust green chili quantity based on the heat of the specific chilies — Thai bird's eye is much hotter than jalapeño.
Adapt it for your goals.
Mint-coriander
Replace half the coriander with fresh mint leaves for a cooler, brighter summer chutney that pairs well with samosas.
no coconutNo-coconut
Substitute grated coconut with 2 tablespoons of roasted chana dal (split chickpeas) for a nutty, protein-rich, and shelf-stable chutney.
tangy tamarindTangy-tamarind
Increase tamarind paste to 1 teaspoon and add a small tomato for a more sour, tangy chutney that cuts through rich fried dosas.
Why this is on our healthy list.
Rich in Antioxidants
Coriander leaves are packed with antioxidants like quercetin and beta-carotene, which help combat oxidative stress.
Supports Digestion
The ginger, cumin, and asafoetida in this chutney are traditional digestive aids, helping to reduce bloating and stimulate appetite.
Healthy Fats from Coconut
Fresh coconut provides medium-chain triglycerides (MCTs) that offer quick energy and support metabolic health.
Frequently asked questions
Yes, but flavor and texture will differ. Use ¼ cup dried coconut (soaked in warm water for 10 minutes, drained) or 3 tablespoons thick coconut milk. The chutney will be less creamy.
