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Home » Recipes » Course » Condiments and Sauces

Cilantro Coconut Chutney

Published: Mar 13, 2021 by Manju · This post may contain affiliate links · Leave a Comment

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a copper bowl of cilantro coconut chutney with a plate of idlis on the side and text on image

Fresh and flavorful cilantro coconut chutney is the perfect accompaniment to Southern Indian breakfast dishes like dosas and idlis. This condiment takes only about 10 mins to put together.

a copper bowl of cilantro coconut chutney with a plate of idlis on the side

Imagine the freshest of flavors coming together. Pungent, peppery and citrusy cilantro, fresh creamy coconut and spicy hot Thai chile peppers ground together to make this delicious chutney. It is then topped with a tempered seasoning.

We love this chutney recipe because

  • It is easy to make
  • This chutney is so very flavorful with a kick of spice
  • It is a great accompaniment to dosas and idlis.

Ingredients 

This coriander coconut chutney needs only a handful of ingredients. It is especially easy if you have frozen coconut ready in the freezer.

Ingredients laid out for cilantro coconut chutney on a plate
  • Coconut - freshly grated coconut or freshly frozen grated coconut can be used. 
  • Cilantro - feel free to use the leaves and stem of the cilantro. Wash thoroughly first to remove any dust or dirt.
  • Thai green chillies - remove stem and use as many as needed. Thai chillies can be unpredictable in their heat level. Some are very hot and some are not so hot. If you dont want any heat but just the flavor of the chillies, scrape out the seeds and use them. I would  use at least one with all the seeds and everything to just get a little heat in as it adds much flavor and balance to the chutney when eaten with dosa or idli.
  • Salt - taste as you go and add as per taste.

I generally don’t add tamarind to this chutney, I add it only to the plain coconut chutney. If you do need it for this, you can add a tiny blueberry sized ball.

Another main component of the chutney is the tadka / tempered seasoning / porichu kottinathu. You will need coconut oil, curry leaves, mustard seeds, dried red chillies and split urad dal for it.

a copper bowl of cilantro coconut chutney with a plate of idlis on the side

Method

Gather all the ingredients for the chutney.

Place them in a food processor or the small jar of an Indian style blender.

Grind together to a smooth-ish paste, adding 2-3 tablespoon water at a time to help move the ingredients in the machine.

For the tadka, heat the coconut oil, splutter the mustard seeds in it and add the rest of the ingredients. Pour this over the chutney and serve with dosa or idlis.

Serving Suggestions

This coconut chutney with cilantro is a great side with Southern Indian breakfasts like idlis (we love this instant rava idli), dosas or semolina upma.

This chutney can be the only side or you can serve a side of sambar along with it as well.

a copper bowl of cilantro coconut chutney with a plate of idlis on the side

Cilantro Coconut Chutney

Fresh and flavorful cilantro coconut chutney is the perfect accompaniment to Southern Indian breakfast dishes like dosas and idlis. This condiment takes only about 10 mins to put together.
Print Pin Rate
Course: Breakfast, Condiments
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Servings: 4 servings
Calories: 217kcal
Author: Manju
[recipe_key]

Ingredients

  • 1 cup grated coconut fresh or freshly frozen
  • 1 cup cilantro packed in
  • 2-3 Thai green chillies
  • ¾ teaspoon salt or to taste

For the tadka

  • 2 tablespoon coconut oil
  • ½ teaspoon brown mustard seeds
  • ½ teaspoon split white urad dal
  • 7-8 curry leaves
  • 1-2 dried red chillies

Instructions

  • Place the grated coconut, cilantro, green chillies and salt in a food processor or the small jar of an Indian style mixer.
  • Add 2 tablespoon of water at a time, up to about ¼ cup of water, to help get the grinding started and to grind smoothly.
  • Grind till you get a smooth-ish paste. Scoop it out or pour it out to a serving bowl.
  • Add more water and mix well to get the desired consistency for the chutney. I like it a little thinner than a pesto. Some people like it thick like hummus. It is a personal preference.
  • In a small sauce pan or a tadka pan over medium heat, add the coconut oil. Once the oil starts to heat up.
  • Add the ural dal to it and fry till it starts to turn brown.
  • Add the mustard seeds, let it crackle and splutter.
  • Turn off the heat, add the curry leaves and dried red chillies. Give it a quick mix and pour over the chutney.

Notes

If using frozen grated coconut, zap it in the microwave for 30 seconds to warm it up before grinding. That way the oil in it wont clump up and you will get a smooth consistency for the chutney.

Nutrition

Serving: 0.25cup | Calories: 217kcal | Carbohydrates: 8g | Protein: 2g | Fat: 21g | Saturated Fat: 18g | Sodium: 522mg | Potassium: 175mg | Fiber: 5g | Sugar: 3g | Vitamin A: 443IU | Vitamin C: 55mg | Calcium: 19mg | Iron: 1mg
Tried this recipe?Mention @Cookingcurries or tag #cookingcurries on social media. We would love to take a look and share!
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Hi, I'm Manju!

Pull up a chair and grab a cup of chai while I take you along on a fabulous journey in my kitchen. Whether you love to cook with spices or you are intimidated by them, I can help you discover the power of spices in your food.

While we cook, eat and drink wine, I will also show you a glimpse of my life as a mother of two, a wife and someone who loves to dress up, eat and travel the world.

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