Coconut Cilantro Chutney

5 from 1 vote

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.

Prep Time10

Cook Time3

Total Time13

Course: Sides

Cuisine: Indian, South Indian

Diet: Gluten Free, Low Calorie, Vegan, Vegetarian

Servings:

Calories: 159kcal

Author: Smruti

Ingredients

For grinding

1 cup shredded coconut (fresh or frozen)
½ cup cilantro leaves
2 tablespoon roasted chana dal
1 inch ginger
1-2 green chili
1 teaspoon salt
¾ teaspoon sugar
½ lemon (juiced)

For the tempering

1½ teaspoon oil
½ teaspoon urad dal
½ teaspoon mustard seeds
½ teaspoon cumin seeds
¼ teaspoon asafetida
1 green chili
1 dried red chili
3-4 curry leaves

Other Ingredients

2 tablespoon shredded coconut (fresh or frozen)
3 tablespoon water

Instructions

In a blender jar add green chili, roasted chana dal (dalia) and ginger.
1 inch ginger, 1-2 green chili, 2 tablespoon roasted chana dal
Process till it turns to crumbly particles.
Then add the remaining ingredients.
1 cup shredded coconut, ½ cup cilantro leaves, 1 teaspoon salt, ¾ teaspoon sugar, ½ lemon, 3 tablespoon water
Blend till smooth.
Transfer to a bowl and add the remaining shredded coconut. Mix well and set aside.
2 tablespoon shredded coconut
In a pan heat oil and add whole urad dal. Let it sauté for a minute.
1½ teaspoon oil, ½ teaspoon urad dal
Then add the remaining tempering ingredients. Once the seeds pop, turn down the heat.
½ teaspoon mustard seeds, ½ teaspoon cumin seeds, ¼ teaspoon asafetida, 1 green chili, 1 dried red chili, 3-4 curry leaves
Transfer the tempering to the chutney and mix well. Refrigerate till ready to serve.

Video

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.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition