Coconut Cilantro Chutney

A delicious dip for dosa, idli and other recipes, this Coconut Cilantro Chutney is super easy to put together in under 15 minutes!

This chutney with the nutty tempering is a vibrant side for any meal.

There are so many different chutneys, sides, salads etc. that are popular in Indian cuisine. While we make some delicious curries, mains, breads and rice; the sides make the meal even more amazing.

Every cuisine in India has their own share of sides. And when it comes to South Indian cuisine; there are so many flavorful and delicious chutneys to try.

From the super popular Coconut Cilantro Chutney and tomato chutney to peanut chutney and dry coconut chutney; these are all super amazing. Serve them with rava idli, regular idli, dosa, pesarattu, upma and so on.

Jump to:

• What is Coconut Cilantro Chutney
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• Using a high speed blender
• Additions to the chutney
• Storage
• Recipe FAQs
• Recipes to pair this chutney
• More Chutney Recipes
• Coconut Cilantro Chutney

What is Coconut Cilantro Chutney

One of the most popular chutney that we enjoy at South Indian restaurants and at home is Coconut Cilantro Chutney. It has all the flavors of coconut chutney with the addition of cilantro leaves.

These leaves not just give the chutney an amazing green color, but also changes the flavor profile quite a bit. This chutney pairs so well with idli and dosa. And with that texture from fresh tadka on it, the chutney is a favorite for sure.

Whenever I make idli or dosa, we love to have this chutney along with it. And if there is leftover chutney, I almost always enjoy it the next day with some upma for breakfast.

Why this recipe works

• We only need a handful of ingredients to make this chutney.
• The chutney pairs wonderfully with rava idli, idli, dosa, pesarattu, upma and so on.
• It comes together in a matter of 15 minutes.
• We can modify the chili to make it kids friendly or super spicy.
• The tadka is optional but gives the chutney a great nutty and fresh flavor.
• The chutney can be made before hand.
• We can easily make a big or small batch of this chutney.
• The chutney keeps well in the refrigerator or even be frozen for months.
• This one is naturally Vegan and gluten-free.
• We can use frozen or fresh coconut to make this with ease.

Ingredients and Substitutions

• Coconut: Coconut is the first ingredient here. Fresh coconut or frozen coconut works here. I like to thaw frozen shredded coconut and use it in the recipe. Do not use frozen coconut as it will not blend well.
• Cilantro: I like to add some cilantro for taste, flavor and color. However, it is optional and can also be substituted with mint leaves. Fresh cilantro is perfect for the recipe.
• Ginger and Chili: Perfect to flavor the chutney, ginger and chili are great to add. Moreover, garlic can also be added if desired.
• Salt and Sugar: I like to season the chutney with salt and sugar. Sugar is an optional ingredient but it makes the chutney perfectly balanced in flavors. Skip it if you do not want to add it.
• Lemon Juice: Lemon juice is the balancing ingredient with all the salt, sugar and spice in the recipe. However, aamchur powder can also be used for the sour taste.
• Roasted Dalia: We need something to thicken the chutney. I like to use roasted dalia. However, peanuts can be used too. Skip them completely, but the chutney will be slightly runny.
• Tempering: Once the chutney is ready, it is smooth. In order to add some texture, a tempering works best. I temper my chutney in oil and use urad dal, mustard seeds, asafetida, cumin seeds, curry leaves and chili. Add or remove an ingredient you might not have or like.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- In a blender jar add green chili, roasted chana dal (dalia) and ginger.

2- Process till it turns to crumbly particles.

3- Then add cilantro, coconut, salt, sugar and lemon juice.

4- Blend till smooth.

5- Transfer to a bowl and add the remaining shredded coconut. Mix well and set aside.

6- In a pan heat oil and add whole urad dal. Let it sauté for a minute.

7- Then add mustard seeds, asafetida, cumin seeds, red chili and curry leaves. Once the seeds pop, turn down the heat.

8- Transfer the tempering to the chutney and mix well. Refrigerate till ready to serve.

Expert Tips and Notes

• Thaw the frozen coconut: If using frozen coconut, it helps to thaw it before adding. Frozen coconut does not process well and is gritty even after processing.
• Adding shredded coconut: Often times a very strong blender tends to make the chutney completely processed. That is when it starts to feel like a paste rather than chutney. Which is why I like to add some shredded coconut for texture. However, if you like a smooth chutney, skip these.
• Using yogurt: Adding some yogurt to coconut chutney not only helps thin it out, it also gives it a slight tang. However, this does not keep the chutney Vegan. And it is completely optional and okay to be skipped.
• Adding Coconut Milk: Another great way to thin out the chutney while still keeping it Vegan. The coconut milk does not change the overall flavor profile and works really well.
• Do not add cilantro stems: Cilantro stems tend to make the chutney bitter. So leave out the thick stems and only opt for the leaves and thin stems.
• Replacing roasted chana dal (dalia): Roasted chana dal is great to bind everything together and give the chutney a perfect texture. However, replace this with roasted peanuts or almond meal if you like. However, dalia is neutral in taste and works the best.
• Tadka: The tempering or tadka in the recipe is optional. However, it gives the chutney a lot of texture and nutty flavor. Try not to skip this step. It is also great to add some fresh tadka before serving the chutney.

Using a high speed blender

The same recipe can be made using a high speed blender. To do so, simply add the coconut, cilantro, ginger, chili and dalia. Then add the spices and water. Add in this order so the ingredients emulsify well.

Then blend well till smooth and transfer to a bowl. Add in the remaining shredded coconut, mix well and add the tempering. Mix everything well and serve!

Additions to the chutney

This chutney is like a canvas. It has the basic ingredients to make a delicious chutney. However, we ca easily spice it up or make it with different ingredients. Here are some delicious variations.

• Mint: A popular variation of the chutney contains mint leaves. Simply replace half of the cilantro with cleaned and washed mint leaves. This chutney is served often in South Indian restaurants.
• Yogurt: A perfect ingredient to thin out the chutney and also add some tang and creaminess. Yogurt will of course not keep the chutney Vegan but it is super delicious.
• Peanuts: If dalia is unavailable, peanuts work well for the recipe. They add a layer of nuttiness to the recipe. However, make sure the peanuts are ground fine before adding the wet ingredients to keep the chutney smooth.
• Garlic: A popular variation included garlic along with ginger. It makes the chutney super flavorful, so do give it a try!

Storage

We use crushed dalia in the recipe. This roasted chana dal tends to thicken as it stands. So make the chutney at least a couple of hours before serving. The texture becomes perfect by the time we serve.

To keep the chutney longer, simply refrigerate in air tight containers. It keeps well for 3-4 days. Cold chutney is great and so is chutney that has been brought to room temperature before serving.

It is also easy to freeze the chutney for much longer. Pop into individual portion molds or bowls and freeze. Keep it for 3-4 months and use as desired. Simply defrost the chutney and add some fresh tadka before serving.

Recipe FAQs

Recipes to pair this chutney

This Coconut Cilantro Chutney pairs wonderfully with so many mains. Here are some great pairings to use the chutney with.

More Chutney Recipes