Authentic Coriander Coconut Chutney Recipe – South Indian Green Chutney

Last Updated on 2 months by Neha Deshmukh

Authentic Coriander Coconut Chutney Recipe – South Indian Green Chutney

Introduction

Oh, chutney! Is there anything more versatile? Seriously, a good chutney can elevate anything – from a simple breakfast to a festive feast. This Coriander Coconut Chutney is a staple in my home, and I’m so excited to share it with you. It’s bright, fresh, and has just the right amount of zing. I first made this when I was trying to recreate the flavors of my grandmother’s cooking, and honestly, it’s been a family favorite ever since! It’s perfect with idli, dosa, vada, or even as a spread for sandwiches. Let’s get started, shall we?

Why You’ll Love This Recipe

This isn’t just any green chutney. The combination of fresh coriander, creamy coconut, and a little bit of spice creates a flavor explosion. It’s quick to make – seriously, under 15 minutes! – and requires minimal cooking. Plus, it’s incredibly versatile. You’ll find yourself reaching for this chutney again and again.

Ingredients

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

• 1 cup coriander leaves (about 60g)
• 1 cup coconut (about 100g), freshly grated is best!
• 1 green chili (adjust to your spice preference)
• 1 inch ginger (about 25g)
• 2 tablespoons roasted chana dal (about 30g)
• 0.5 teaspoon lemon juice (about 2.5ml)
• 1 teaspoon sugar (about 4g)
• 0.5 teaspoon salt (about 2.5g)
• 0.5 cup water (about 120ml), plus more as needed
• 1 tablespoon oil (about 15ml)
• 0.5 teaspoon mustard seeds (about 2g)
• 0.5 teaspoon urad dal (about 2g)
• 8-10 curry leaves
• 1 pinch asafoetida (hing)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Coriander: Freshness is key here. Look for vibrant green leaves with no signs of wilting. The stems are perfectly fine to use too – they’re packed with flavor!
• Coconut: Traditionally, fresh coconut is used, and it really does make a difference. But if you can’t get your hands on fresh, unsweetened desiccated coconut works well too.
• Roasted Chana Dal: This adds a lovely nutty texture and helps bind the chutney. Don’t skip it! You can find it at most Indian grocery stores.
• Green Chili: The heat level is totally up to you. I usually use a medium-hot green chili, but you can use milder ones or remove the seeds for less spice. Regional variations in India use different types of chilies, so feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give those coriander leaves a really good rinse and drain them well. Roughly chop them, including the tender stems.
2. Now, into your blender goes the coriander, grated coconut, green chili, ginger, roasted chana dal, lemon juice, sugar, salt, and water.
3. Blend it all up until it’s super smooth and thick. If it’s too thick, add a little more water, a tablespoon at a time, until you reach your desired consistency. Don’t be afraid to taste and adjust the seasoning!
4. Time for the tempering! Heat the oil in a small pan over medium heat. Add the mustard seeds and urad dal. Listen for the mustard seeds to splutter and the dal to turn golden brown.
5. Add the curry leaves and asafoetida. Fry for just a few seconds until the curry leaves are nice and crisp. Be careful not to burn the asafoetida – it gets bitter quickly!
6. Pour that beautiful, fragrant tempering over the chutney and give it a good mix.

And that’s it! Your authentic Coriander Coconut Chutney is ready to enjoy.

Expert Tips

• For a smoother chutney, soak the roasted chana dal in warm water for 10-15 minutes before blending.
• Don’t over-blend the chutney, or it can become bitter.
• The tempering is what really elevates the flavor, so don’t skip it!

Variations

• Vegan Adaptation: Good news – this recipe is naturally vegan!
• Gluten-Free: This chutney is also naturally gluten-free.
• Spice Level: Want it milder? Use a milder green chili or remove the seeds. For extra heat, add another chili or a pinch of cayenne pepper.
• Festival Adaptations: This chutney is a must-have during Ganesh Chaturthi and other South Indian festivals. My aunt always makes a huge batch for these occasions!

Serving Suggestions

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

• With idli and dosa
• As a dip for vada and pakora
• Spread on sandwiches or wraps
• Served alongside vegetable stir-fries
• Even with rice and a drizzle of ghee!

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3 days. It might lose a little of its brightness over time, but it will still taste delicious. You can also freeze it in small portions for longer storage.

FAQs

1. What is the best way to store leftover chutney and how long will it stay fresh? Store in an airtight container in the fridge for up to 3 days.
2. Can I use frozen coriander leaves in this recipe? While fresh is best, you can use frozen coriander in a pinch. Just make sure to thaw it completely and squeeze out any excess water before using.
3. What is roasted chana dal and can it be substituted? Roasted chana dal is split chickpeas that have been roasted. If you can’t find it, you can try substituting with cashew nuts, but the flavor will be slightly different.
4. How can I adjust the consistency of the chutney? Add more water, a tablespoon at a time, to thin it out. If it’s too thin, add a little more coconut.
5. What are some other South Indian dishes this chutney pairs well with besides snacks? It’s amazing with upma, pongal, and even as a side with sambar rice!