You can jump to the recipe, but you will miss the tips and tricks mentioned in the post
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
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
Easy Coconut Coriander Chutney
- Mixer Grinder
- 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
- 1 tablespoon Oil
- 1 teaspoon mustard seeds
- 8-10 curry leaves
- 2 Dried Red Chillies
- ½ teaspoon Urad Dal
- 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.
- 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.
- 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.
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.
Love to read your comments and feedback. If you have any questions please ask in the comment section. I will try to answer as soon as I can.
If you tried this recipe, please comment below and do not forget to rate the Recipe.
Subscribe to my email list so that you get the new recipes straight in your mailbox.