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Cilantro Coconut Chutney

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!

Prep Time
10 mins
Total Time
10 mins
Servings: 5 people
Calories: 62 kcal
Course: Side Dish , Condiments
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. In a blender, add cilantro, grated coconut, roasted peanuts, onion, garlic, green chilies, lemon juice, amchoor powder, and salt.Add little water if needed.
  3. 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.
  4. 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.
  5. 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.