Coriander coconut chutney is another variation of coconut chutney which goes well with South Indian recipes such as Idli, sambhar, Uttapam, Upma and more. I added coriander leaves in this chutney but for more variation, you can try mint leaves also. To make this chutney recipe, combine and blend together all ingredients and serve along with vadas and Idlis.
Here you can check other chutney recipes or Indian Dip recipes:
Coriander Chutney, Meethi Imli Chutney, Amchoor Chutney, Chana Dal Chutney, Farali Coriander Chutney and Onion Tomato Chutney.
Ingredients
1/2 Cup Coconut, Chopped
1/4 Cup Fresh Green Coriander, Chopped
2 Tbsps. Roasted Chickpeas
2 Green Chili, Chopped
1 Tbsp. Lemon Juice
Salt to taste
For Tempering
7-8 Curry Leaves
3-4 Red Chilies, Dried
1 Tsp. Mustard seeds
1 Tbsp. Oil
How to make coconut coriander chutney:
Combine finely chopped coconut, green coriander, green chilies, salt, lemon juice and roasted chickpeas together in mixer. Add little water to get smooth consistency. Transfer the chutney into serving bowl. Heat the oil in tadka pan, add mustard seeds, curry leaves, red chilies in it. When starts crackle, pour tempering in chutney bowl. Now chutney is ready to serve with vadai.
Coconut Coriander Chutney
Ingredients
- 1/2 Cup Coconut, Chopped
- 1/4 Cup Fresh Green Coriander, Chopped
- 2 Tbsps. Roasted Chickpeas
- 2 Green Chili, Chopped
- 1 Tbsp. Lemon Juice
- Salt to taste
For Tempering
- 7-8 Curry Leaves
- 3-4 Red Chilies, Dried
- 1 Tsp. Mustard seeds
- 1 Tbsp. Oil
Instructions
- Combine finely chopped coconut, green coriander, green chilies, salt, lemon juice and roasted chickpeas together in mixer.
- Add little water to get smooth consistency. Transfer the chutney into serving bowl.
- Heat the oil in tadka pan, add mustard seeds, curry leaves, red chilies in it. When starts crackle, pour tempering in chutney bowl.
- Now chutney is ready to serve with vadai.
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Such an simple chutney yet pairs so well with most of the South Indian tiffins.
Very nice. Saw a similar one at Valli’s place. Loving the colors.
Such a simple and delicious coconut chutney. Love the pretty green color — perfect to serve with idli, dosa, upma etc.
Just love this coriander coconut chutney with some crispy dosas. My all time favourite. Inviting chutney..
I always add so much coriander to coconut chutney. It gives an amazing flavour and taste. Yours looks so colourful and if paired with idlis, this would be divine.
What a lovely colour Preeti, very nicely done!
This coriander chutney sounds so simple with very less ingredients. It will be super yum, if served with idly.
Best chutney to make with dosa or idli. I love it with dosa especially.