This green coconut chutney is smooth, creamy, and full of fresh flavor. Made with coconut, coriander, and curry leaves, it comes together quickly and pairs perfectly with idli, dosa, and other South Indian dishes.
You can keep it plain, or finish it with a fragrant tadka of mustard seeds, red chilies, and curry leaves for extra flavor. Whether you’re a beginner or a chutney pro, this version always turns out smooth, light, and delicious.
WHY YOU’LL LOVE THIS RECIPE
Super simple and quick: This green coconut chutney is made with simple ingredients and comes together in just 7–8 minutes. It’s a beginner-friendly recipe that’s easy to get right every time.
A tasty and versatile condiment: Enjoy this coconut chutney with idli, dosa, upma, or uttapam. You can also spread it in sandwiches or serve it with other Indian snacks.
Perfect for meal prep: This chutney freezes well for up to one month. Simply thaw it before using, making it a great option for quick meals and advanced prep.
INGREDIENTS
Grated Coconut: You can use fresh or frozen. For this green coconut chutney recipe, I used frozen grated coconut. Do not use it straight from the freezer. Cold coconut can cause the fat to separate. Always let it come to room temperature before blending for a smooth and creamy chutney.
Roasted Chana Dal: Roasted chana dal gives the coconut chutney thickness and body. You can replace it with peanuts if needed. Peanuts add a light nutty flavor to the chutney.
Coriander (Cilantro): Fresh coriander adds bright green color and a fresh, herby taste. It gives this green coconut chutney its signature look.
Green Chili: Green chili adds heat to the chutney. I used one chili, but you can adjust it based on your spice preference.
Curry Leaves: Curry leaves add an authentic South Indian aroma and gentle earthiness to the chutney.
Ginger and Garlic: Ginger and garlic add warmth and depth of flavor. Skip the garlic if you want a no-garlic coconut chutney.
Water: Use about 1 cup of water to blend the chutney smoothly. Add more if needed to adjust the consistency.
Salt: Add salt to taste to balance all the flavors.
Tadka (Tempering for Coconut Chutney – Optional)
Oil: Use peanut oil or coconut oil for the best flavor. You can also use any neutral oil.
Red Chilies and Curry Leaves: Dry red chilies add mild heat and color. Curry leaves release a beautiful aroma when added to hot oil.
Mustard Seeds: Mustard seeds add classic flavor when they pop and crackle in hot oil.
Asafoetida(Hing): A small pinch of asafoetida sizzling in hot oil adds depth and enhances the chutney’s flavor.
INSTRUCTIONS
Prepare the Ingredients and Blend the Chutney: Add grated coconut, roasted chana dal, coriander, green chili, curry leaves, ginger, garlic, salt, and water to a blender. Blend until the chutney is smooth and creamy. Add more water, a little at a time, to adjust the consistency.
Make the Tadka (Optional): Heat oil in a small pan over medium heat. Add the mustard seeds and let them crackle.
Reduce the heat and add red chilies, curry leaves, and asafoetida. Let everything sizzle for a few seconds, then turn off the heat.
Finish the Chutney: Pour the hot tadka over the blended coconut chutney. Mix well and serve immediately with idli, dosa, or your favorite snacks.
GREEN COCONUT CHUTNEY : FAQs
This usually happens when very cold coconut is blended. The fat separates and makes the chutney oily.
Always use coconut and water at room temperature. Also, avoid adding too much water at once and do not over-blend. Blend only until smooth.
Yes, you can. Replace it with 2–3 tablespoons peanuts or 1–2 tablespoons cashews. Both help thicken the chutney and add a mild nutty flavor.
Absolutely. The chutney tastes delicious on its own. The tadka is optional and simply adds extra aroma and flavor.
Blend in 1–2 tablespoons roasted chana dal, desiccated coconut, or a few peanuts. This will help thicken the chutney quickly.
Coconut chutney stays fresh for 1–2 days in the refrigerator when stored in an airtight container. You can also freeze it for up to 1 month. Thaw completely and mix well before using.
How to Make GREEN COCONUT CHUTNEY | Easy Chutney Recipe
Equipment
- 1 blender
- 1 Small pan
Ingredients
For the chutney
- 1 cup Coconut grated
- 1/2 cup Roasted chana dal (dalia)
- 1 cup Cilantro
- 1 Green chili
- 1/4 inch Ginger
- 1 clove Garlic big
- 5-6 Curry leaves
- Salt to taste
- 1 cup Water (as needed)
For the tadka(optional)
- 1/2 tbsp Peanut oil or coconut oil
- 1/2 tsp Mustard seeds
- 1/4 tsp Asafoetida (hing)
- 2 Kashmiri red chilies (small)
- 5-6 Curry leaves
Instructions
- Blend the chutney: Add coconut, roasted chana dal, coriander, green chili, curry leaves, ginger, garlic, salt, and water to a blender. Blend until smooth and creamy. Adjust water as needed.1 cup Coconut, 1/2 cup Roasted chana dal, 1 cup Cilantro, 1 Green chili, 1/4 inch Ginger, 1 clove Garlic, 5-6 Curry leaves, Salt, 1 cup Water
- Make the tadka: Heat oil in a small pan over medium heat. Add mustard seeds and let them crackle. Reduce the heat and add red chilies, curry leaves, and asafoetida. Let it sizzle for a few seconds.1/2 tbsp Peanut oil, 1/2 tsp Mustard seeds, 1/4 tsp Asafoetida, 2 Kashmiri red chilies, 5-6 Curry leaves
- Finish and serve: Pour the hot tadka over the coconut chutney. Mix well and serve immediately.
