Cilantro Coconut Chutney
Apr 30, 2020
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Cilantro Coconut Chutney is one of my favorite chutneys to enjoy with dosa, vada or idlis!
It’s so easy to make especially when you have some grated frozen coconut in your freezer.
Chutneys are staple in Indian households. However they are all not the same.
Different parts of the country make different types of chutneys depending on the availability of ingredients in the region.
Coconut based chutneys (& dishes in general) are more popular in southern, western and also eastern parts of India.
The coastal regions have coconut in abundance and hence it’s used in so many recipes.
I grew up in North India and we didn’t use coconut a whole lot. Mom would make a simple coconut chutney sometimes or use it as a tempering for some snacks sometimes.
But that was about it, I don’t remember coconut being extensively used in everyday cooking in my home.
On the other hand, coconut is very frequently used in my kitchen. If you just search “coconut” on the blog, there will be tons of results!
One of my favorite ways to use it is in this Cilantro Coconut Chutney. I like this chutney more than the traditional coconut chutney.
Maybe it’s the gorgeous green color or the flavors, but I prefer this version much more and often make it with my dosa or idlis.
This Cilantro Coconut Chutney
✔ makes a great side with idli, dosa, vada.
✔ is easy to make with few ingredients.
✔ keeps well in the refrigerator for 5 to 7 days.
For this recipe, I usually use frozen grated coconut which is easily available at all Indian grocery stores.
You can use fresh coconut, the frozen grated version is just more convenient.
The recipe is super simple and just involves grinding together coconut with cilantro, which is then topped with a simple tadka.
For the tadka, I use mustard seeds, urad dal, hing and curry leaves. You can even add chana dal.
For a little tang in the recipe, consider adding 1 teaspoon lemon juice (or as needed) to the chutney.
I usually make a big batch of this cilantro coconut chutney and is lasts me for few meals.
It’s a staple in my house with idli and dosas. In fact I love the combination of idli and chutney more than with sambar. What about you guys?
1- To a blender add grated coconut (I used frozen coconut which was thawed to room temperature and then used), cilantro leaves (hard stems removed), ginger, green chili and salt. You can also add some lemon juice if you want.
2- Blend to a smooth consistency. Transfer chutney to a bowl.
3- To make the tempering, heat 2 teaspoons oil in a pan on medium heat. Once the oil is hot, add the mustard seeds and let them pop. Then add hing, and urad dal and cook few seconds until dals begins to change color.
4- Add curry leaves, stir and turn off heat.
Pour tempering over the bowl of chutney. Serve chutney with dosa, idli, vada! I like this chutney more when it’s chilled.
Cilantro Coconut Chutney
- 1 cup grated coconut 125 grams, I used frozen coconut
- 1 cup cilantro leaves only, hard stems removed, around 20-25 grams
- 1/2 inch ginger
- 1 green chili or more to taste
- 1/4 teaspoon salt or add to taste
- 3/4-1 cup water as needed
- 2 teaspoons oil 10 ml
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal dhuli
- pinch hing asafoetida
- 5-6 curry leaves
- To a blender add grated coconut (I used frozen coconut which was thawed to room temperature and then used), cilantro leaves (hard stems removed), ginger, green chili and salt. You can also add some lemon juice if you want.
- Blend to a smooth consistency. Transfer chutney to a bowl.
- To make the tempering, heat 2 teaspoons oil in a pan on medium heat. Once the oil is hot, add the mustard seeds and let them pop.
- Then add hing, and urad dal and cook few seconds until dals begins to change color.Add curry leaves, stir and turn off heat.
- Pour tempering over the bowl of chutney. Serve chutney with dosa, idli, vada! I like this chutney more when it's chilled.
- Remember to remove the hard stems of the cilantro, they can make the chutney bitter. Try to use the leaves only (though thin soft stems are okay).
- Use a gluten-free hing to make the chutney gluten-free. You can also skip it.
- I don't use a ton of salt here since it's generally eaten as a side with sambar, dosa and those have salt too. But you can adjust it to preference and add more.
- For a spicier chutney, add more of the green chilies.
Nutrition information is automatically calculated, so should only be used as an approximation.