Coriander coconut chutney | Green coconut chutney recipe for idli/dosa/uttapam

This green Coriander Coconut Chutney made with freshly grated coconut and fresh coriander/cilantro leaves is a delicious accompaniment for idli, dosa’s, uttapam, vadas.

Idli, Dosa and the likes are seriously incomplete without sides such as sambhar, chutneys, and podi. This is a very basic variation of the many existing coconut chutneys and a very simple one, to say the least. You just need grated coconut and coriander leaves as the main ingredients, the remainder of the ingredients can be varied.


This is similar to the coconut chutney I’ve shared earlier. Now there are many variations even to this basic green coriander coconut chutney you can try, like the addition of garlic, cumin seeds, substitute the tamarind for lime juice or yogurt, or even addition of few mint leaves for a different flavor profile.

Whatever you choose to add, this chutney will certainly add a great depth of flavor to humble idlis!

You may also want to check these if you haven’t already-

Step by step instructions

1.Grind all the ingredients using little water at a time, until you get a smooth paste. I used little more than 1/2 cup water. Taste and adjust seasoning if required.

2.For the tempering- Heat oil in a pan, add mustard seeds, once they splutter add, urad dal, when it turns golden brown, add curry leaves, red chillies and asafoetida. When the curry leaves become crisp, pour the tempering over the prepared coconut paste. Enjoy with idlis/dosas. Since fresh coconut is used, it is best to consume it with 1-2 days. Store it in the refrigerator.

Notes

1.Dalia is used as a thickener for chutneys. It is available in most Indian grocery stores. If you can’t find it, replace dalia with roasted urad dal or roasted and skinned peanuts or cashew nuts or simply roast chana dal and use that instead.
2.If you are using frozen coconut, allow it to thaw completely. Use warm water for grinding if the grated coconut is still cold.

Ingredients: Measuring cup used, 1 cup = 250 ml , 1 tsp = 5 ml

Coriander coconut chutney | Green coconut chutney recipe for idli/dosa/uttapam

Prep Time: 10 minutes

Cook Time: 1 minute

Total Time: 11 minutes

Yield: Approx 1 & 1/2 cup of chutney

Coriander coconut chutney | Green coconut chutney recipe for idli/dosa/uttapam

This green coriander coconut chutney made with freshly grated coconut and fresh coriander/cilantro leaves is a delicious accompaniment for idli, dosas, uttapam, vada's.

Ingredients

  • 1 cup freshly grated coconut
  • 1 cup tightly packed coriander/cilantro leaves with tender stalks
  • 1/2 inch ginger
  • 2-3 green chilli, adjust as per desired heat
  • 2 tbsp dalia (split roasted chickpeas) / roasted chana dal
  • gooseberry sized ball of tamarind / lemon juice
  • pinch of sugar (optional)
  • salt to taste
  • For the tempering
  • 1 tsp mustard seeds
  • 1/2 tsp urad dal
  • A sprig of curry leaves
  • 2-3 red chillies
  • pinch of asafoetida (Hing)

Instructions

  1. Grind all the ingredients using little water at a time, until you get a smooth paste. I used little more than 1/2 cup water. Taste and adjust seasoning if required.
  2. For the tempering- Heat oil in a pan, add mustard seeds, once they splutter add, urad dal, when it turns golden brown, add curry leaves, red chillies and asafoetida. When the curry leaves become crisp, pour the tempering over the prepared coconut paste. Enjoy with idlis/dosas. Since fresh coconut is used, it is best to consume it with 1-2 days. Store it in the refrigerator.

Notes

1.Dalia is used as a thickener for chutneys. It is available in most Indian grocery stores. If you can't find it, replace dalia with roasted urad dal or roasted and skinned peanuts or cashew nuts or simply roast chana dal and use that instead.

2.If you are using frozen coconut, allow it to thaw completely. Use warm water for grinding if the grated coconut is still cold.

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Regards,

Freda

32 comments

  1. Srivalli Jetti says:

    This is one of our favorite, especially during the time we get coriander excess in the market…your pictures look so sinful, and with those idlies, it tastes heavenly!

  2. Soniya says:

    I love trying g different chutney Recipe when I cook South Indian cuisine..but coriander coconut is my family favorite!! Lovely clicks!

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