Coconut Coriander Chutney



Coconut based chutneys are the loyal friends of a variety of quintessential South Indian breakfast dishes like Dosa, Idli, Vada, Upma, Uthappam (and sometimes even Poori and Chapathi if we can’t be bothered to make anything else 😀 ).  Every South Indian household will have mixers whirring in the morning whipping up one of these to go with that day’s breakfast menu. This is really simple and takes only 5 minutes to make. Read on for the recipe!

For the Chutney

  • Freshly grated Coconut – ½ cup,
  • Coriander – ½ a cup, closely packed
  • Green chillies – 2 medium sized
  • Fresh Ginger – ½  tsp. (grated, or as paste)
  • Salt to taste


  1. Scrape/grate out the white flesh of the coconut, or cut out the flesh in wedges using a knife. This needs to form about ½ a cup.
  2. Now add the grated coconut, ginger paste, green chillies, coriander, salt as required and grind in the mixer. Pulse until the ingredients are well blended, but not too fine a paste.
  3. Add water in between turns until you get the desired consistency. If you prefer the chutney runny then add more water. If you prefer the chutney to be thicker, add less water. Check for salt and adjust accordingly.
  4. Transfer the ground chutney into another bowl.
  5. Add little water to the mixer, put on the lid and shake it gently by hand. Pour this water on the chutney. This will help you easily get off the remaining chutney stuck to the blades in the mixer.


For Tempering:

  • Black Mustard seeds – ½ tsp
  • Curry leaves – 5 to 6
  • Oil – 2 tsp
  • Asafoetida/hing – a pinch


  1. Heat oil in a small pan. Throw in one or two mustard seeds. If it splutters right away, oil is ready.
  2. Add in the rest of the mustard seeds and wait for it to splutter.
  3. Add the curry leaves and let them crackle.
  4. Add hing and switch off the stove.
  5. Add this to the chutney.


This tasty chutney keeps really well in the fridge for up to two days. Try it !


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