Cilantro Coconut Chutney
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Unrated
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Prep Time
10 mins
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Total Time
10 mins
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Servings
5 people
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Calories
62 kcal
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Course
Side Dish, Condiments
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Cuisine
Indian
Cilantro Coconut Chutney
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Cilantro Coconut Chutney, a popular Indian dip, is packed with flavors from fresh cilantro, grated coconut, peanuts, garlic, green chilies, and lemon juice. Serve it as a side for South Indian dishes like dosa, idli, or vada!
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Ingredients
- 2 cups Fresh Cilantro leaves (Coriander leaves)
- 1 small onion
- 3 small green chillies
- 4 cloves garlic
- 1 tablespoon peanuts
- 2 teaspoon dry mango powder (Amchur)
- 1 teaspoon lemon juice
- 1 cup dry coconut grated
- salt as per taste
Instructions
- Wash the cilantro thoroughly and roughly chop it. Grate the coconut. Roughly chop the onion and garlic. You may use raw or roasted peanuts. I had a pack of roasted peanuts.
- In a blender, add cilantro, grated coconut, roasted peanuts, onion, garlic, green chilies, lemon juice, amchoor powder, and salt.Add little water if needed.
- Take a Chutney jar for grinding it. Add freshly washed Dhaniya leaves to it. Press it with thick spoon so that more leaves can be added.
- Add Onion, Garlic, Green Chillies and all spices at the top of Dhaniya leaves. Add a little bit of water for making a thick paste. You can pulse it for 2 min. Add water as needed.
- Serve fresh Cilantro Coconut chutney with dosa, idli, or rice.
Notes
- This Chutney naturally with good texture and is not runny like classic cilantro chutney. This is because of the addition of coconut and peanuts. I recommend not skipping at least one of them.
- Make sure to wash cilantro and drain the water before adding it to the blender.
- Add the onion, garlic at the bottom so that they are blended smoothly, if you don't have a high speed food processor.
- Store the leftover dip in a dry container with a lid in the refrigerator for about 4 days.
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