4.8 from 36 votes
Green Coconut Chutney | Coriander Coconut Chutney
This Green Coconut Chutney or Coriander Coconut Chutney is made with fresh coriander leaves (cilantro), coconut and some spices, herbs. It pairs well with South Indian snacks like idli, dosa, vada, bonda and uttapam.
Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4
Calories: 143 kcal
Course:
Side Dish , Condiments
Cuisine:
Indian
Ingredients
Main ingredients
- 1 cup Coriander leaves (cilantro), tightly packed
- 1 cup coconut - grated, fresh or frozen
- 1 green chili - chopped or 1 teaspoon, chopped
- 1 inch ginger - peeled and chopped
- 2 tablespoons roasted chana dal - optional
- ½ teaspoon lemon juice or add as required, optional
- 1 teaspoon sugar or add as required
- salt as required
- ½ cup water or add as required
For tempering
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal (split and husked black gram)
- 8 to 10 curry leaves
- 1 pinch asafoetida (hing)
- 1 tablespoon oil - any neutral tasting oil or sesame oil (gingelly oil) or coconut oil
Instructions
- First rinse the coriander leaves thoroughly in water a few times. Use the stems if they are tender. Drain all the water and set aside.
- Blend or grind the coriander leaves, grated coconut, roasted chana dal, ginger, green chili, sugar, lemon juice, salt with ½ cup water or as needed. Grind to a fine consistency.
- Taste the chutney and add more salt, sugar or lemon juice if required. Stir and mix well.
- Heat oil in a small frying pan. Keep heat to a low.
- Add the mustard seeds and urad dal.
- Let the mustard seeds splutter and the urad dal get browned.
- Add asafoetida and curry leaves.
- Fry for a few seconds until the curry leaves become crisp.
- Pour this tempering mixture together with the oil, over the Coriander Coconut Chutney and stir to combine.
- Serve the Green Coconut Chutney with idli, dosa or vada or uttapam.
Cup of Yum
Notes
- For a spicy chutney, add more green chillies.
- You can also add 1 to 2 small to medium-sized garlic cloves in the chutney.
- To get a slightly sour taste, add a small piece of tamarind.
- For a thicker chutney add less water while blending.
- Omit adding roasted chana dal if you do not have them. Add less water when grinding, if you do not add the roasted chana dal.
Nutrition Information
Calories
143kcal
(7%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
3g
Sodium
336mg
(14%)
Potassium
105mg
(3%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
346IU
(7%)
Vitamin B1 (Thiamine)
0.02mg
Vitamin B2 (Riboflavin)
0.02mg
Vitamin B3 (Niacin)
23mg
Vitamin B6
0.02mg
Vitamin C
44mg
(49%)
Vitamin E
2mg
Vitamin K
13µg
Calcium
32mg
(3%)
Vitamin B9 (Folate)
244µg
Iron
1mg
(6%)
Magnesium
11mg
Phosphorus
29mg
Zinc
0.3mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 143
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 336mg | 14% |
| Potassium | 105mg | 2% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 346IU | 7% |
| Vitamin B1 (Thiamine) | 0.02mg | |
| Vitamin B2 (Riboflavin) | 0.02mg | |
| Vitamin B3 (Niacin) | 23mg | |
| Vitamin B6 | 0.02mg | |
| Vitamin C | 44mg | 49% |
| Vitamin E | 2mg | |
| Vitamin K | 13µg | |
| Calcium | 32mg | 3% |
| Vitamin B9 (Folate) | 244µg | |
| Iron | 1mg | 6% |
| Magnesium | 11mg | 3% |
| Phosphorus | 29mg | |
| Zinc | 0.3mg |
* Percent Daily Values are based on a 2,000 calorie diet.