green coconut chutney
CHUTNEYS,SAUCES & DIPS, south indian cuisine

Green Coconut Chutney

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Green Coconut Chutney– This chutney has an aromatic flavour of coriander with the goodness of coconut. Moreover, This is widely used and accomplished in south Indian cuisine.

Green coconut chutney or coriander chutney for idli & dosa. Simple and spicy condiment recipe prepared mainly with coriander, mint and coconut. It can be an ideal chutney recipe, especially when served as a side dish to idli, dosa or uttapam. This is a very simple and quick recipe.

However, Chutneys can be made from a wide range of ingredients, from fruits and vegetables to nuts and yoghurt. Their consistency is also very wide(smooth or chunky), preparation (cooked or raw), and presentation (as a side dish, dip, or condiment). In different parts of India variety of chutneys are served as a side dish. Chutneys are made with different herbs, fruits and vegetables green coconut chutney is also one of them. It can be served as a side dish with dosa and idli. Can be served with different paranthas and snacks.

Why prepare green coconut chutney?

Coconut is a very tasty and healthy fruit. The meat also provides carbs and protein along with many essential minerals, such as manganese, copper, iron, and selenium. Coriander The vitamins, minerals, and antioxidants in coriander provide significant health benefits. Moreover, coriander leaves and seeds are full of vitamin K, which plays an important role in helping your blood clot.

Finally, I would like to suggest you a few more recipes from the blog

Green coconut chutney

Recipe by MINAL SHARMACourse: SidesCuisine: IndianDifficulty: Easy


Prep time


Cooking time



coconut chutney has an aromatic flavour of coriander with the goodness of coconut. This is widely used and accomplished in south Indian cuisine.


  • 5 to 6 green chillies, roughly chopped

  • 2 tbsp tamarind (imli)

  • salt to taste

  • 4-5 tbsp grated coconut

  • 1 cup chopped coriander (dhania)

  • 1 tbsp coconut oil or any other refined oil

  • 1/2 tsp mustard seeds ( rai / sarson)

  • 1 tsp chana dal (split Bengal gram)

  • 1 tsp urad dal (split black lentils)

  • 1 whole dry Kashmiri red chilli, broken into pieces

  • 7 to 8 curry leaves (kadi patta)

  • 1 tbsp thinly sliced garlic (lehsun)

  • 1 tbsp grated jaggery (gur)


  • Combine the green chillies, tamarind, salt and 2 tbsp of water together and blend in a mixer to smooth the paste.
  • Add the coriander and 1 tbsp of water and blend again to a smooth paste. Keep aside.
  • Heat the oil in a skillet and add the mustard seeds.
  • When the seeds crackle, add the chana dal, urad dal, red chillies, curry leaves and garlic and saute on a medium flame till the dals turn light pink in colour, while stirring continuously.
  • Add the prepared coriander paste and saute on a slow flame till the oil separates, while stirring continuously.
  • Add the jaggery and saute
  •  for another 2 minutes, while stirring continuously. Serve with idlis or dosas.

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