Coconut Coriander Chutney

Coconut Coriander Chutney

Fresh coconut and cilantro blend into a tangy, cooling South Indian condiment.

Total 13 min Makes 16 oz Calories 68/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

This bright green chutney pairs grated coconut with cilantro, green chile, and a tempering of mustard seeds and curry leaves for a punch of flavor. It comes together in minutes with a blender and makes a cooling counterpart to dosas, idlis, or samosas. A splash of tamarind or lemon juice balances the richness of the coconut.

Ingredients

  • 1 cups fresh grated coconut (or frozen, thawed)
  • 1 cups fresh cilantro leaves, loosely packed
  • 1 green chile pepper, roughly chopped
  • 1 tablespoons roasted chana dal (split roasted chickpeas)
  • 1 teaspoons fresh ginger, peeled and chopped
  • 1 tablespoons tamarind paste
  • 1/2 teaspoons salt
  • 1/3 cups water, plus more as needed
  • 1 tablespoons vegetable oil
  • 1/2 teaspoons mustard seeds
  • 1/4 teaspoons cumin seeds
  • 8 fresh curry leaves
  • 1 dried red chile
  • 1/8 teaspoons asafoetida (hing)

Method

  1. In a blender, combine the grated coconut, cilantro, green chile, roasted chana dal, ginger, tamarind paste, salt, and water.

  2. Blend until smooth, scraping down the sides as needed and adding a splash more water if the mixture is too thick to blend.

  3. Transfer the chutney to a serving bowl and set aside.

  4. Heat the oil in a small skillet over medium heat until shimmering.

  5. Add the mustard seeds and cumin seeds; cook until the mustard seeds begin to pop, about 30 seconds.

  6. Add the curry leaves, dried red chile, and asafoetida, and cook until the curry leaves become fragrant and slightly crisp, about 20 seconds.

  7. Pour the tempering, including the oil, over the chutney and stir gently to combine.

  8. Serve immediately, or cover and refrigerate until ready to use.

Rate this recipe

★ 4.6 (1)

Coconut Coriander Chutney

This bright green chutney pairs grated coconut with cilantro, green chile, and a tempering of mustard seeds and curry leaves for a punch of flavor. It comes together in minutes with a blender and makes a cooling counterpart to dosas, idlis, or samosas. A splash of tamarind or lemon juice balances the richness of the coconut.

13 min 16 oz 68 cal

Ingredients

  • 1 cups fresh grated coconut (or frozen, thawed)
  • 1 cups fresh cilantro leaves, loosely packed
  • 1 green chile pepper, roughly chopped
  • 1 tablespoons roasted chana dal (split roasted chickpeas)
  • 1 teaspoons fresh ginger, peeled and chopped
  • 1 tablespoons tamarind paste
  • 1/2 teaspoons salt
  • 1/3 cups water, plus more as needed
  • 1 tablespoons vegetable oil
  • 1/2 teaspoons mustard seeds
  • 1/4 teaspoons cumin seeds
  • 8 fresh curry leaves
  • 1 dried red chile
  • 1/8 teaspoons asafoetida (hing)

Method

  1. 1

    In a blender, combine the grated coconut, cilantro, green chile, roasted chana dal, ginger, tamarind paste, salt, and water.

  2. 2

    Blend until smooth, scraping down the sides as needed and adding a splash more water if the mixture is too thick to blend.

  3. 3

    Transfer the chutney to a serving bowl and set aside.

  4. 4

    Heat the oil in a small skillet over medium heat until shimmering.

  5. 5

    Add the mustard seeds and cumin seeds; cook until the mustard seeds begin to pop, about 30 seconds.

  6. 6

    Add the curry leaves, dried red chile, and asafoetida, and cook until the curry leaves become fragrant and slightly crisp, about 20 seconds.

  7. 7

    Pour the tempering, including the oil, over the chutney and stir gently to combine.

  8. 8

    Serve immediately, or cover and refrigerate until ready to use.