Green Coconut Chutney | Coriander Coconut Chutney

Inexperienced Coconut Chutney or Coriander Coconut Chutney with step-by-step photographs. This Cilantro Coconut Chutney is one other variation of chutney that pairs properly with Idli, Dosa, Vada, Uttapam, Upma or different South Indian tiffin snacks.

coriander coconut chutney in a plate served with chilla.

If you’re having idli or dosa then a chutney or dip made with contemporary coconut is form of should with these snacks. I served this chutney with Besan Chilla made out of gram flour, onions and spices.

This Inexperienced Coconut Chutney has a uncooked herby style of contemporary cilantro paired with the stunning taste of coconut. So, if you happen to don’t just like the uncooked style of cilantro then you possibly can sauté the cilantro in little oil and add them, whereas grinding or mixing the remaining chutney substances.

This recipe was tailored from a cookbook and it turned out effectively. I modified the portions rather a lot and the tactic of preparation to go well with our style.

The chutney may also be served with sandwiches, fritters or pakoras. It retains effectively for 1 day within the fridge. The subsequent day we had this chutney with Potato Bonda.

Step-by-Step Information

Find out how to make Inexperienced Coconut Chutney

Prep and Mix Components

1. Firstly rinse some coriander leaves (cilantro) within the water a few instances and drain the water effectively. Use the cilantro stems if they’re tender.

coriander coconut chutney recipe

2. Chop the coriander leaves roughly. You will want 1 cup of the chopped coriander leaves. Measure all the opposite substances and preserve them prepared for making the chutney.

coriander coconut chutney recipe

3. In a blender jar, add 1 cup tightly packed coriander leaves and 1 cup grated coconut (contemporary or frozen).

coriander coconut chutney recipe

4. Subsequent add 2 tablespoons of roasted chana dal, 1 inch chopped ginger and 1 chopped inexperienced chili.

coriander coconut chutney recipe

5. Additionally add ½ teaspoon lemon juice, 1 teaspoon sugar and salt as required.

coriander coconut chutney recipe

6. Lastly add ½ cup water or as required relying on the consistency you favor.

coriander coconut chutney recipe

7. Grind all of the substances within the blender, to a advantageous consistency. Guarantee there aren’t any chunks of any substances within the chutney.

You may make a thick chutney or with a medium-consistency including water as required. However don’t make it skinny because the style and taste will get diluted.

coriander coconut chutney recipe

8. Take away the chutney in a heatproof bowl like a metal or a pyrex bowl. Style the Cilantro Coconut Chutney and add extra salt, sugar or lemon juice if required. Stir and blend effectively.

coriander coconut chutney recipe

Mood Coconut Coriander Chutney

9. Measure and preserve all of the substances prepared for making tempering.

coriander coconut chutney recipe

10. Warmth 1 tablespoon oil in a small frying pan. Use any impartial flavored oil. Or you too can choose to make use of coconut oil or sesame oil (gingelly oil).

coriander coconut chutney recipe

11. Maintain the warmth to a low. Add ½ teaspoon mustard seeds and ½ teaspoon urad dal (cut up and husked black gram).

coriander coconut chutney recipe

12. Let the mustard seeds splutter and the urad dal get browned.

coriander coconut chutney recipe

13. Add 1 pinch of asafoetida (hing) and eight to 10 curry leaves.

coriander coconut chutney recipe

14. On a low warmth, fry them for a number of seconds till the curry leaves turn out to be crisp.

coriander coconut chutney recipe

15. Pour this tempering combination along with the oil, over the Inexperienced Coriander Coconut Chutney.

coriander coconut chutney recipe

16. Stir and blend very effectively.

coriander coconut chutney recipe

17. Serve the Inexperienced Coconut Chutney with South Indian snacks like idli, rava idli, masala dosa or medu vada or uttapam or mysore bonda.

coriander coconut chutney recipe


Extra Chutney recipes

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coriander coconut chutney recipe

Inexperienced Coconut Chutney | Coriander Coconut Chutney

This Inexperienced Coconut Chutney or Coriander Coconut Chutney pairs effectively with South Indian snacks like idli dosa, vada and uttapam.

4.82 from 11 votes

Prep Time 10 minutes

Prepare dinner Time 5 minutes

Complete Time 15 minutes

Predominant substances

For tempering

  • First rinse the coriander leaves totally in water a number of instances. Use the stems if they’re tender. Drain all of the water and put aside.

  • Mix or grind the coriander leaves, grated coconut, roasted chana dal, ginger, inexperienced chili, sugar, lemon juice, salt with ½ cup water or as wanted. Grind to a advantageous consistency.

  • Style the chutney and add extra salt, sugar or lemon juice if required. Stir and blend effectively.

  • Warmth oil in a small frying pan. Maintain warmth to a low.

  • Add the mustard seeds and urad dal.

  • Let the mustard seeds splutter and the urad dal get browned.

  • Add asafoetida and curry leaves.

  • Fry for a number of seconds till the curry leaves turn out to be crisp.

  • Pour this tempering combination along with the oil, over the Coriander Coconut Chutney and stir to mix.

  • Serve the Inexperienced Coconut Chutney with idli, dosa or vada or uttapam.

  • For a spicy chutney, add extra inexperienced chillies.
  • You may also add 1 to 2 small to medium-sized garlic cloves within the chutney.
  • To get a barely bitter style, add a small piece of tamarind. 
  • For a thicker chutney add much less water whereas mixing.

Vitamin Information

Inexperienced Coconut Chutney | Coriander Coconut Chutney

Quantity Per Serving

Energy 143 Energy from Fats 99

% Each day Worth*

Fats 11g17%

Saturated Fats 6g38%

Polyunsaturated Fats 0.3g

Monounsaturated Fats 3g

Sodium 336mg15%

Potassium 105mg3%

Carbohydrates 11g4%

Fiber 5g21%

Sugar 3g3%

Protein 2g4%

Vitamin A 346IU7%

Vitamin B1 (Thiamine) 0.02mg1%

Vitamin B2 (Riboflavin) 0.02mg1%

Vitamin B3 (Niacin) 23mg115%

Vitamin B6 0.02mg1%

Vitamin C 44mg53%

Vitamin E 2mg13%

Vitamin Ok 13µg12%

Calcium 32mg3%

Vitamin B9 (Folate) 244µg61%

Iron 1mg6%

Magnesium 11mg3%

Phosphorus 29mg3%

Zinc 0.3mg2%

* % Each day Values are primarily based on a 2000 calorie weight loss program.

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This Inexperienced Coriander Coconut Chutney from the weblog archives first printed in July 2013 has been up to date and republished on December 2022.

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