Authentic Coriander Chutney Recipe – Green Chilli & Coconut Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Coriander Chutney Recipe – Green Chilli & Coconut Blend

Hey everyone! If you’re anything like me, you need a good chutney with your South Indian breakfasts. Seriously, what’s an idli or dosa without a vibrant, flavorful dip? This coriander chutney is my go-to – it’s fresh, zesty, and comes together in under 10 minutes. I first made this when I moved away from home and desperately missed my mom’s cooking. It’s been a staple ever since!

Why You’ll Love This Recipe

This isn’t just any coriander chutney. It’s a perfect balance of fresh coriander, a little kick from green chillies, and a subtle sweetness from coconut. It’s incredibly versatile, super easy to make, and honestly, just brightens up any meal. Plus, it’s a fantastic way to use up that bunch of coriander wilting in the fridge!

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 1.25 cups chopped fresh coriander leaves (about 30g)
• 2 green chillies (adjust to your spice preference!)
• 2 tbsp roasted chana dal (bhuna chana) (about 20g)
• 2 tbsp grated coconut (about 20g)
• Salt to taste
• 2 tsp oil

Ingredient Notes

Let’s talk ingredients for a sec, because quality really matters here!

• Fresh Coriander: Seriously, use fresh! It makes all the difference. Look for bright green leaves that aren’t wilted or yellowing.
• Roasted Chana Dal: This adds a lovely nutty flavour and helps with the chutney’s texture. You can find it at most Indian grocery stores. If you can’t find it pre-roasted, you can dry roast it yourself in a pan until golden brown.
• Green Chillies: The heat level of green chillies varies a lot. Some are mild, others pack a serious punch! Start with one if you’re unsure, and taste as you go. My grandma always used a mix of green chillies for a more complex flavour.
• Coconut: Freshly grated coconut is best, but desiccated coconut works in a pinch. If using desiccated, you might need a tiny splash of water to help it blend.

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

1. Heat the oil in a pan over medium heat. Add the slit green chillies and sauté for about a minute, until they soften slightly. Remove them from the pan and set aside.
2. In the same pan, add the chopped coriander leaves and sauté for 3-4 minutes, until they wilt down. This step really brings out their flavour. Let the coriander cool completely before moving on.
3. Now for the magic! Add the cooled coriander, roasted chana dal, sautéed green chillies, grated coconut, and salt to a blender or food processor.
4. Grind everything into a smooth paste, adding minimal water – just enough to get the blender going. You want a thick chutney, not a watery sauce!
5. Transfer the chutney to a bowl and serve immediately. It’s best when it’s fresh!

Expert Tips

A few little things that’ll take your chutney to the next level:

• Don’t skip the sautéing step for the chillies and coriander. It really enhances their flavour.
• Use a good quality blender or food processor for a super smooth texture.
• Taste and adjust the salt and chilli levels as needed.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustments: Add more or fewer green chillies, or even a pinch of red chilli powder for extra heat.
• Coconut Alternatives: If you’re not a fan of coconut, you can leave it out altogether, or substitute it with a tablespoon of cashew nuts for a richer flavour.
• South Indian vs. North Indian Styles: In some South Indian homes, a small piece of ginger and a clove of garlic are added for extra flavour. North Indian versions sometimes include a squeeze of lemon juice.
• Make-Ahead Tips: You can make this chutney a few hours in advance, but it’s best enjoyed fresh. The colour might darken slightly over time, but it will still taste delicious.

Serving Suggestions

This chutney is incredibly versatile! Here are a few of my favourite ways to enjoy it:

• With dosa and idli, of course!
• As a dip for pakoras or vegetable fritters.
• Spread on sandwiches or wraps.
• Served alongside uttapam or vada.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 2-3 days. The colour might change slightly, but it will still be safe to eat.

FAQs

Got questions? I’ve got answers!

• What is the best way to store leftover chutney? Store it in an airtight container in the fridge. A thin layer of oil on top can help prevent discolouration.
• Can I use frozen coriander leaves? While fresh is best, frozen coriander can work in a pinch. Just make sure to thaw it completely and squeeze out any excess water before using.
• What can I substitute for roasted chana dal? You can try using roasted peanuts or cashews, but the flavour will be slightly different.
• How do I adjust the spice level of this chutney? Start with one green chilli and taste as you go. You can always add more, but you can’t take it away!
• Is this chutney suitable for fasting/vrat? This depends on the specific fasting rules you follow. Chana dal and coconut are generally allowed during some fasts, but it’s best to check with your religious guidelines.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you!