Coconut Coriander Chutney-

This is a simple and flavorful chutney prepared with coconut and coriander leaves. This goes very well with Idli or Dosa. Coconut Chutney is a versatile chutney and a popular side dish served in South Indian Breakfast as it goes well with Idli, Dosa, Upma, Pongal and also with snacks like vadai , pakoda's . For this chutney we use coconut, pottukadalai and green chillies as the main ingredients.

Now we are going to make a slight twist to this  coconut chutney by  removing one ingredient , pottukadalai and adding one ingredient i.e., coriander leaves that lifts the taste of the chutney to a different level. Now let's see how to prepare this chutney

Step 1 : Grate the coconut and keep it aside. 

Step 2 : Clean the coriander leaves, green chillies, take a small piece of ginger  and remove its skin

Step 3: Take a small pinch of tamarind and soak it in boiling water. Allow it to rest for a while and the extract the juice from it as we are going to use it in this chutney . If you are already having the extract then you can add 2-3 tsp. of it while grinding.

Step 4 : In a blender add all the ingredients along with salt and grind it to a smooth paste.

Step 5 : Finally temper with mustard, urad dal, curry leaves and red chillies.


Recipe Cuisine: Indian |  Recipe Category: Side dish
Prep Time: 10 mins  |  Cook Time : 5 mins. | Serves4 | Author

This is a flavorful chutney with coconut and coriander. This goes well with Idli and Dosa. Coriander Coconut Chutney Recipe


  • 1 1/2  cups of grated coconut
  • 1 cup of loosely packed coriander leaves
  • 3-4 green chillies
  • A small piece of tamarind - soaked in boiling water
  • A small piece of ginger
  • Salt

To temper

  • 1 tsp. of mustard seed
  • 1/2 tsp. of urad dal
  • A sprig of curry leaves
  • 2-3 round Chilli - Optional


  1. Extract the juice from the tamarind
  2. In the blender add all the ingredients along with the tamarind extract and grind it well.
  3. Add sufficient water until you get the correct consistency.
  4. Check for salt and finally transfer it to a bowl 
  5. Heat oil in a pan, add mustard seeds , when it splutters add urad dal,curry leaves and chilli . Saute for a min.
  6. Finally add it to the chutney and Mix it gently


  • Comparatively when soaking the tamarind in hot water you can extract the juice sooner than soaked in cold water.
  • Adjust the green chillies according to the spiciness.

Aruna Manikandan

I am a passionate cook and love to experiment various cuisines , in my kitchen. This blog is my humble attempt to register a copy of recipes that I learn and try . Feel free to experiment with my recipes and adjust accordingly to suit your taste and requirements.Hope you enjoy :)

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