Coconut Coriander Chutney

How can I not share with you one of the staple chutneys that go so well with breakfast dishes such as Dosas and Idlis and with evening snacks? It would be wrong to not talk about the humble Coconut Coriander chutney. There is hardly any cooking involved and with just a few ingredients, you get something so delicious but so simple to put together.

In India, there is such a myriad of chutneys and simply by adding or removing an ingredient, a new chutney is formed. This coconut coriander chutney can be made without the coriander too. And tastes completely different. You could also add half an onion to get a different taste and also increase the quantity of the chutney made.

I absolutely love coriander. I find it adds so much freshness to any dish. Coriander also perfectly balances this chutney against the almost rich nuttiness of coconut. Tamarind is a interesting complimentary flavour to this chutney. It introduces the sour element to this chutney. Tamarind and coconut are used liberally in Konkani Amchigele cooking – two flavours that I grew up with.

Ginger, garlic and green chillies elevate the flavours of the chutney and take it to the next level. Finally, this amazing tempering of mustard seeds, dried red chillies and curry leaves. Unfortunately there is no substitute that can substitute the taste of curry leaves. Beg, borrow or steal them- use fresh, frozen or dried curry leaves. But use them, as they completely transform this coconut coriander chutney.

From my home to yours, its going to become such a staple and firm favourite. You don’t always need to pair this chutney with Dosas (Fermented rice pancakes) , you could slather some chutney onto buttered slices of bread. Thats what I’m about to do now, yay.

Print Recipe

Coconut & Coriander Chutney

Spicy, nutty and tempered coconut and coriander chutney

Course

Chutneys and Spreads, Side Dish

Cuisine

Indian

Keyword

chutney, coconut, coriander

Prep Time

15 mins

Servings

people

Ingredients

• 50 gm coconut - fresh or desiccated I used desiccated
• Handful Coriander leaves +stems - washed and cleaned
• 1/2 inch Ginger peeled
• 1 pod garlic peeled
• 2 Green Chillies
• 1 tsp tamarind paste If you don’t have tamarind then use 2 tsp of lemon juice
• 1 tbsp roasted chana dal / bengal gram Use roasted peanuts (without the skin) if you don’t have chana dal
• Salt to taste
• 4-5 tbsp water Adjust to make a thick chutney consistency

For the tempering

• 1 tbsp Oil
• 1 tsp mustard seeds
• 1-2 dried red chillies
• 6-7 curry leaves
• Pinch asafoetida or hing Optional

Course Chutneys and Spreads, Side Dish Cuisine Indian Keyword chutney, coconut, coriander Prep Time 15 mins Servings people Ingredients 50 gm coconut - fresh or desiccated I used desiccated Handful Coriander leaves +stems - washed and cleaned 1/2 inch Ginger peeled 1 pod garlic peeled 2 Green Chillies 1 tsp tamarind paste If you don’t have tamarind then use 2 tsp of lemon juice 1 tbsp roasted chana dal / bengal gram Use roasted peanuts (without the skin) if you don’t have chana dal Salt to taste 4-5 tbsp water Adjust to make a thick chutney consistency For the tempering 1 tbsp Oil 1 tsp mustard seeds 1-2 dried red chillies 6-7 curry leaves Pinch asafoetida or hing Optional

Recipe Notes

1. Add the coconut, coriander (leaves and stems), ginger, garlic, green chillies, chana dal and tamarind to a blender. Grind to a smooth paste. 
2. Season with salt now, and add some water to adjust the consistency. Blend once more to combine and transfer to a bowl.
3. Heat oil in a frying pan on a medium flame. 
4. Once oil is hot, add the mustard seeds. Once they start spluttering, add the curry leaves, dried red chillies and asafoetida. Stir for a bit and then pour this tempering onto the chutney.
5. Serve the coconut coriander chutney alongside dosas and idlis or just slather over buttered slices of bread and enjoy.

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