This coconut green chutney recipe is the perfect accompaniment to your idli or dosa meal. Made with fresh coconut, green chilies, and cilantro, this traditional South Indian chutney recipe from Kerala has a fresh herby flavor and green color from the coriander leaves.
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➡ If you’re new to Kerala cooking, start with my Kerala Cooking Basics guide for ingredient tips, shopping advice, and more authentic recipes.
The secret to a perfect green coconut chutney lies in the delicate balance of fresh coconut, green chilies, ginger, and cilantro.
This family recipe from Kerala for cilantro coconut chutney for dosa and idli has simple, wholesome ingredients and can be made in just a few minutes.
The chutney is fresh and herby with a mild coconut flavor and gentle heat from the chilies.
It’s my mom’s recipe, but like many moms, she never actually follows a written recipe for this fresh coconut chutney. She works purely by instinct, eyeballing each ingredient with the confidence that comes from decades of cooking.
I started with her ingredient list and approximate amounts, but it took a bit of experimenting in my own kitchen to nail down the exact measurements that would recreate her signature taste.
The result is a smooth, creamy coconut coriander chutney that’s perfect with a South Indian breakfast of steamed idli or crispy dosa. And it’s better than any chutney you’ll get at a restaurant!
➡ For a complete masala dosa experience, try my foolproof dosa, sambar, red chutney, and potato masala. Learn how to put it together with how to make masala dosa.
Ingredients and Tips
🧂 Ingredients for Authentic South Indian Chutney
💡 Ingredient and Recipe Tips for Coriander Coconut Chutney
🥥 Fresh Coconut: Use fresh or frozen coconut for the authentic flavor and texture. Desiccated coconut doesn’t work as well, but if that’s all you have, soak unsweetened dried coconut in enough hot water to cover it for 15-20 minutes (or longer) before using.
🌶️ Green Chilies: South Indians like it spicy but I’ve toned down the spice! Adjust the quantity of green chilies based on how spicy you want the chutney. Start with one, and add more as needed. I use Thai chilies, but you can use jalapeno or serrano chilies.
🫘 Fenugreek: Fenugreek seeds shouldn’t be confused with fenugreek leaves. They are also known as methi seeds. They can burn easily and so I suggest turning off the heat after popping the mustard seeds and letting them cook in the residual heat.
💧 Water: Add water in stages while blending to get the right consistency. If you add too much at the beginning, the coconut won’t blend properly.
🎨 Color: The color of the chutney will vary based on how much cilantro and green chili you use. It can be light green or a brighter green.
🥡 How to Store Coconut Green Chutney?
Store this coconut green chutney in the refrigerator in an airtight container for up to 3 days. Since fresh coconut spoils quickly, it’s better to make smaller batches and prepare more as needed, rather than making a large quantity.
The oil from the tadka might separate or solidify when cold, but a quick stir should fix that.
If the chutney thickens too much in the fridge, just stir in a tablespoon of water to loosen it back up.
❓ FAQS
I don’t recommend freezing this chutney. It can become watery and separated. It’s better to make small batches as needed.
You may have added too much water while blending. To fix it, add more grated coconut and blend some more. You can also add a slice of bread (crust removed) and blend to thicken.
The texture of the chutney is personal preference. Some people like it smooth and others like a bit of texture and coarseness. Taste as you go and stop blending when it’s just right.
♨️ How to Make Coconut Chutney
- Mix ¾ of the grated coconut, cilantro, ginger, green chilies, salt, and 3 tablespoons of water.
- Blend until combined, add the remaining coconut, and blend some more. If necessary, gradually add more water, a tablespoon at a time, until the chutney reaches a perfect creamy consistency, like that of a jarred pasta sauce.
- For the tadka or tempering: heat coconut oil in a small pan over medium-high heat. Once the oil shimmers, add the mustard seeds and let them pop for about 30 seconds. I like to cover the pan during this step. Once the mustard seeds have popped, turn off the heat and immediately add the fenugreek seeds (this prevents them from burning), followed by the curry leaves. The residual heat will cook everything perfectly – stir for 30-60 seconds until fragrant and pour over the chutney.
- Stir all the ingredients together and serve as a side to idli, dosa, masala dosa, vada, uttappam, or as a sandwich spread.
See the recipe card below for detailed instructions.
➡ Check out some of my other Kerala recipes, like beef fry, chicken curry, egg curry, or vegetable stew.
Easy Coconut Green Chutney Recipe (Cilantro Coconut Chutney)
Equipment
Ingredients
- ½ cup grated coconut fresh or frozen [See Note 1]
- 2 tablespoon cilantro chopped
- 1 teaspoon ginger minced
- 1 to 2 green chilli serrano, jalapeno, or Thai – to taste [See Note 2]
- ¼ teaspoon salt or to taste
- 3 to 5 tablespoon water
- 2 teaspoon coconut oil [See Note 3]
- ½ teaspoon black mustard seeds
- 6 curry leaves fresh
- ⅛ teaspoon fenugreek seeds (methi)
Instructions
- Blend ¾ of the coconut, 2 tablespoon cilantro, 1 teaspoon ginger, 1 to 2 green chilli, ¼ teaspoon salt, and 3 tablespoons water. Add the remaining coconut and blend some more. If needed, gradually add more water, a tablespoon at a time, until the chutney reaches a creamy consistency, similar to a jarred pasta sauce. You may not need to use all of the 3 to 5 tablespoon water.
- Heat a frying pan over medium-high heat. Add the 2 teaspoon coconut oil and once the oil is shimmering, add ½ teaspoon black mustard seeds – they should start popping within seconds. I like to cover the pan at this stage. Once the mustard seeds have popped, turn off the heat and quickly add 6 curry leaves (careful, they splatter!) and ⅛ teaspoon fenugreek seeds. Stir constantly for 30 seconds.
- Add the mustard mixture to the coconut and stir.
Notes
Nutrition
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I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
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Sharon says
I made both red and green and it was tasting very good! I added some curd I made it creamy.
Neena Panicker says
Hi Sharon, thank you for trying out the recipe! I’m glad you enjoyed the Cilantro coconut chutney and the red chutney for dosa as much as we do.