Easy Coconut Coriander Chutney

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Easy Coconut Coriander Chutney is a simple 10-minute chutney made using fresh coconut and coriander. It goes well as a side dish for South Indian recipes or Breakfast Recipes or as a side to the main meal.  

What is Chutney?

Chutney is the most widely known condiment originating in India. In India Chutney refers to fresh and pickled preparations. Commonly referred to as the ones which are freshly made from fresh ingredients and can be consumed within a couple of days.

Indian thali meals or some typical meals will be incomplete if chutney would have not been there. There are hundreds of different recipes of chutneys and there are again a hundred variations to one chutney. 

Chutneys are meant to give your food a tickling taste. It can be hot, sweet, tangy or a combination. In the olden days, chutneys were made with Mortar and pestle. I do one or two with the small mortar and pestle I have. I remember my mom doing it this way and the taste of it was just awesome. Now the mortar and pestle have been replaced with gadgets, but we still have the chutneys. 

Chutneys are also a saviour when we do not have a Bhaji (vegetable) or are just getting lazy to cook. Many are freshly prepared and consumed and some can be stored in freeze /freezer.  

Recipe process of Coconut Coriander Chutney

Today I am making Coconut Coriander Chutney which I generally make along with Idli, Dosa, pancakes, Dhokla, etc. One can also serve this along with the main meals. 

The recipe process is very simple. Simply add all the ingredients to the blender and grind it. Chutney is ready. I do not even grate the coconut, I simply chop it up into bite-size pieces so that it is easy on the grinder, and I am saved by the laborious process of the grating.

Tempering is optional and up to you. On regular days I skip the tempering, but when we are enjoying a feast or have a guest or party, I add it.

Coriander & Garlic in Coconut Chutney

I like to add fresh coriander to this chutney as it imparts a unique taste and freshness to the chutney. I also add a little garlic to this chutney. Garlic is typically not added to a South Indian Coconut chutney, but I add it as it adds taste and is good for your health.  

Chana Dal in Coconut Chutney

My mom even used to add some chana dal  (Roasted Gram Dal) to this chutney. Adding chana dal enhances the taste, texture as well as increases the quantity. I sometimes add and sometimes skip. 

One can make this chutney without garlic and coriander and just make simple Coconut chutney too.  

Few Chutney recipes on my blog – 

• Indo Chinese Style Schezwan Chutney
• Odia’s Sapuri khatta | Pineapple Sweet & Sour Chutney
• Sonth (Saunth) using Jaggery | Tamarind Chutney
• Spicy Vada Pao Chutney | Spicy Garlic and Red chilly Chutney 
• No Oil Tomato Chutney from Nagaland

Green Coriander Chutney (No onion No Garlic)

Fresh green Coriander Chutney is a lip smacking and each chutney recipe made using Coriander, green chillies, ginger and a few spices.

Check out this recipe

Amla Dhaniya Chutney | Indian Gooseberry & Coriander Chutney

Amla Dhaniya Chutney is a simple, delicious, tangy, fresh chutney loaded with the goodness of Amla, the Indian GooseBerry.

Check out this recipe

Easy Green Tomato Chutney

Easy Green Tomato Chutney is a delicious and lip-smacking chutney made using fresh green tomatoes bursting with Sweet, and Spicy flavors.

Check out this recipe

Tripura Tomato Chutney – Mosdeng Serma

Mosdeng Serma is a simple and a quick, Tripura Style Tomato chutney which goes well as a side, a spread or as a condiment along with snacks.

Check out this recipe

Maharashtrian Green Chilli Thecha (Hirvi Mirchi cha Thecha)

Maharashtrian Green Chilli Thecha is a spicy accompaniment that is generally served with bhakri or thalipeeth . A perfect chutney to perk up any meal.

Check out this recipe

Easy Celery Chutney

Easy Celery Chutney is an Indian Style simple chutney made using Celery Stalks and a few spices. It goes well as a spread and is a perfect condiment with Idli, Dosa or Paratha.

Check out this recipe

Spicy Garlic Chutney for Chaat (Lehsun/Lasoon ki Chutney)

Lehsun/Lasoon ki Chutney or Garlic Chutney for chaat is a fiery red spicy and tangy chutney that uses 5 ingredients including salt and water.

Check out this recipe

Farali Peanut Sesame and Curd Chutney

Farali Peanut Sesame and Curd Chutney is a simple, quick protein and fibre-rich chutney perfect for your fasting, vrat or upvas on Navaratri, Ekadashi, Mahashivaratri or any other day.

Check out this recipe

Easy Coconut Coriander Chutney

Coconut Coriander Chutney is a simple and easy 10-minute chutney made using fresh coconut and coriander and goes well as a side dish for South Indian Breakfast Recipes.

5 from 3 votes

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Course: Condiments

Cuisine: Indian, Maharashtrian, South Indian

Keyword: Chutney, Coconut

Prep Time: 5 minutes

Grinding Time: 5 minutes

Servings: 1 Cup

Author: Renu Agrawal-Dongre

Equipment

• Mixer Grinder
• Bowl

Ingredients

• 1 Cup Coconut chopped into ½ inch pieces -Fresh is preferable, one can grate too.
• 1 teaspoon of Jeera
• 3-4 Green Chilies -As per taste
• 1 medium-size Garlic Clove -Optional
• 1/2 Cup of Coriander
• Salt as per taste
• Water as required

For Tempering

• 1 tablespoon Oil
• 1 teaspoon mustard seeds
• 8-10 curry leaves
• 2 Dried Red Chillies
• ½ teaspoon Urad Dal

Instructions

• Put all the ingredients in a mixer grinder and grind.
  
• Add water a little at a time. Only as much is required to grind the chutney to a smooth consistency.
• Grind it to a smooth or semi-coarse consistency as desired.
• Remove it in a clean bowl.

Tempering

• Heat oil in a small wok or pan.
• Once heated add the mustard seeds, curry leaves, red chilly and urad dal.
• Let the mustard seeds splutter and slightly mix everything in the pan.
• Let the dal cook for a few seconds until it starts to change colour.
  
• Now pour the mixture over the chutney and mix.
• Serve it with breakfast or as a aside.

Notes

• As it has fresh coconut, Keep it refrigerated and make it in small batches.
• If using frozen coconut slices, defrost them.
• If you are in a hurry, you can use hot water too to defrost. Using hot water at times releases the milk of coconut and the texture of chutney changes.
• Desiccated coconut can be used. Taste and texture will differ.
• Measurement of ingredients is just a rough guide. One can change as per requirement.

 

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Updates

The recipe first appeared on Cook with Renu on 29th October 2014. Today, 6th August 2021, I am updating the pictures and the content of the post, with more details, tips and tricks.

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