Green coconut chutney Coriander coconut chutney

There are many variations of chutney recipes in Indian cuisine, especially with coconut (narial). Here’s one, which is a tempered variation and has fresh coriander (cilantro). Hence, the color of this chutney is green and it is known as Coriander Coconut Chutney. This green coconut chutney recipe is easy, quick and vegetarian friendly too. This variation of coconut chutney goes really well with idli, dosa, medu vada, uttapam, upma or other south indian tiffin snacks.

Green coconut chutney served with dosa on a plate.

About green coconut chutney

As I mentioned in the beginning, this green coconut chutney has a beautiful bright green color, which is primarily due to the fresh coriander leaves (cilantro) added to it. This variant is also different from the classic coconut chutney recipe as other ingredients have been added to it.

However, one thing that this Coriander Coconut Chutney and the original Coconut Chutney have in common is that both are very easy to make and hassle-free recipes that are ready in minutes. They are both vegetarian in nature as all the ingredients used in them are plant-based.

This green coconut chutney is also very easy to make and involves only 2 main steps First blend or grind the main ingredients to make the chutney. Secondly, tempering the chutney with some ingredients that make it a South Indian style chutney.

Apart from fresh coriander leaves and coconut, other ingredients in this coriander coconut chutney recipe are green chillies, ginger, roasted chana dal, lemon juice, sugar and salt.

The tempering includes mustard seeds, split, crushed black gram (urad dal), curry leaves and hing (asafoetida) fried in oil. You can use fresh or frozen coconut for this recipe.

If you’re having idlis or dosas, a chutney or dip made with fresh coconut is a must, especially with these snacks. So, green coconut chutney is a good option. Sometimes, I also serve this chutney with gram flour, onions and spices along with gram flour.

This Coriander Coconut Chutney has the raw herbal flavor of fresh coriander leaves (cilantro) that pairs brilliantly with the lovely earthiness of coconut.

However, if you don’t like the raw taste of coriander, you can fry the coriander leaves in a little oil and add it while grinding or blending the rest of the chutney ingredients.

This Green Coriander Chutney recipe is from a cookbook and has always been good. I have changed the quantity and preparation method a lot according to my family members and my taste.

You can relish this coriander coconut chutney with sandwiches, fritters, pakoras and Mysore bonda. It keeps well for a day in the fridge.

Step by step guide

How to make Green Coconut Chutney


1. First wash some coriander leaves (cilantro) in water several times and drain the water very well. Use the stems, if they are tender.

Wash coriander leaves to make coriander coconut chutney.

2. Roughly chop the coriander leaves. You will need 1 cup of chopped coriander leaves. Measure all the remaining ingredients and keep ready for making the chutney.

Measured ingredients are kept ready for making coriander coconut chutney.

Blend the chutney ingredients

3. In a blender jar, add 1 cup tightly packed coriander leaves and 1 cup grated coconut (fresh or frozen).

Add coriander leaves and grated coconut to blender jar to make coriander coconut chutney.

4. Next, add 2 tbsp fried chana dal, 1 inch chopped ginger and 1 chopped green chilli (about 1 tsp, chopped).

Skip fried chana dal if you don’t have it. But don’t forget to add less water while grinding if you don’t add fried chana dal.

Roasted chana dal, chopped ginger and chopped green chillies are added in a blender jar to make coriander coconut chutney.

5. Add ½ tsp lemon juice, 1 tsp sugar and salt as needed.

Add lemon juice, sugar and salt to a blender jar to make coriander coconut chutney.

6. Finally, add ½ cup water or as needed depending on your preferred consistency.

Add water to blender jar to make coriander coconut chutney.

7. Grind all the ingredients in a blender, into a fine chutney. Make sure there are no chunks of ingredients in the chutney.

You can make a thick chutney or a medium-consistency chutney by adding water as needed. But don’t dilute it as the taste and smell will be diluted.

Coriander is a mixed ingredient in coconut chutney.

8. Transfer the chutney to a heatproof bowl like a steel or pyrex bowl. Taste the chutney and add more salt, sugar or lemon juice if needed. Shake and mix well.

Add the mixed coriander to a bowl of coconut chutney.

Temper green coconut chutney

9. Measure and keep all the ingredients ready for making the tempering.

Measure ingredients prepared for tempering green coconut chutney.

10. Heat 1 tbsp oil in a small frying pan. Use any neutral flavored oil. Or you can use coconut oil or sesame oil (gingelly oil).

Heat oil in a small pan to make tempering for green coconut chutney.

11. Keep the heat low, add ½ tsp mustard seeds and ½ tsp urad dal (split and hulled black gram).

Mustard seeds and urad dal are added to the hot oil.

12. Let the mustard seeds splutter and the urad dal turns brown.

Mustard seeds are spluttering in hot oil.

13. Add 1 pinch of hing (asafoetida) and 8 to 10 curry leaves.

Add asafoetida and curry leaves to the oil.

14. On low heat, fry for a few seconds or till the curry leaves become crisp.

Fry curry leaves in hot oil.

15. Pour the tempering with oil into the coriander coconut chutney.

Tempering is added to the chutney.

16. Stir and mix very well.

Tempering mixed with green coconut chutney.

17. Serve green coconut chutney with South Indian snacks like idli, rava idli, masala dosa, medu vada, uttapam or Mysore bonda.

Green coconut chutney served in a bowl on a white plate with dosa and text layover.

Expert tips

  1. If the coriander leaves you are using for this chutney have tender stems, use them in this recipe. Otherwise, skip them.
  2. The best consistency of this chutney is a thick or medium. So, you can adjust the amount of water accordingly. Also, make sure to mix the ingredients thoroughly. The chutney should not contain chunks of any ingredient.
  3. Avoid making a thin chutney because then you will get a thin taste. But if you want, you can make a thicker consistency.
  4. To make the chutney spicier, you can increase the number of green chillies.
  5. You can make some flavor variations in this chutney by adding 1 to 2 small to medium garlic cloves.
  6. To make a sour chutney, you can add a small piece of tamarind to the recipe.
  7. You can also temper with any neutral flavored oil, sesame oil (gingelly oil) or coconut oil.

More South Indian Chutneys to try!

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Coriander Coconut Chutney Recipe

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 goes well with South Indian snacks like Idli, Dosa, Vada, Bonda and Uttapam.

Q. Time 10 minutes

cooking time 5 minutes

total time 15 minutes

Prevent your screen from going dark while making the recipe

  • First, wash the coriander leaves well in water several times. Use when stems are tender. Drain all the water and keep aside.

  • Blend or grind coriander leaves, coconut, fried dal, ginger, green chillies, sugar, lemon juice, salt with half a cup of water or as needed. Grind to a fine consistency.

  • Taste the chutney and add more salt, sugar or lemon juice if needed. Shake and mix well.

  • Heat oil in a small frying pan. Keep the heat low.

  • Add mustard and urad dal.

  • Sprinkle mustard seeds and let the urad dal turn brown.

  • Add asafoetida and curry leaves.

  • Fry for a few seconds till the curry leaves become crisp.

  • Pour this tempering mixture with the oil over the coriander coconut chutney and stir to combine.

  • Serve green coconut chutney with idlis, dosa or vada or uttapam.

  • For a spicier chutney, add more green chilies.
  • You can also add 1 to 2 small to medium sized garlic cloves to the chutney.
  • To get a slightly sour taste, add a small piece of tamarind.
  • Add less water while blending for thicker chutney.
  • Omit fried chana dal if not available. If you don’t add fried chickpeas, add less water while grinding.


Green coconut chutney Coriander coconut chutney

No. per job

calories 143 Calories from fat 99

% Daily Value*

thick 11 grams17%

6 grams of saturated fat38%

0.3 grams of polyunsaturated fat

Monounsaturated fat 3 g

Sodium 336 mg15%

potassium 105 mg3%

carbohydrates 11 grams4%

5 grams of fiber21%

3 grams of sugar3%

protein 2 grams4%

Vitamin A 346IU7%

Vitamin B1 (Thiamine) 0.02 mg1%

Vitamin B2 (riboflavin) 0.02 mg1%

Vitamin B3 (niacin) 23 mg115%

Vitamin B6 0.02 mg1%

Vitamin C 44 mg53%

Vitamin E 2 mg13%

Vitamin K 13µg12%

calcium 32 mg3%

Vitamin B9 (folate) 244 μg61%

iron 1 mg6%

magnesium 11 mg3%

Phosphorus 29 mg3%

zinc 0.3 mg2%

* Percent Daily Value is based on a 2000 calorie diet.

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This Green Coriander Coconut Chutney has been updated from the blog archives first published in July 2013 and republished in March 2023.

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