Easy Coconut Green Chutney Recipe (Cilantro Coconut Chutney)

Easy Coconut Green Chutney Recipe (Cilantro Coconut Chutney)

5 from 1 vote

This authentic coconut cilantro chutney is a traditional South Indian green chutney that is the perfect accompaniment to steamed idlis or crispy dosa. This recipe has been perfected over years to have authentic flavor and a smooth creamy texture.

Servings servings

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.

Video

Notes

Note 1: Fresh coconut is best, but frozen works well too. If using desiccated (dried, unsweetened) coconut, hydrate it in warm water for about 10 to 15 minutes. Gently squeeze out any remaining liquid before using.

Note 2: Add more green chili as needed. The spice level should be medium.

Note 3: Coconut oil adds authentic flavor, and I recommend using it, but it can be substituted with vegetable oil.

Nutrition