How to Make GREEN COCONUT CHUTNEY | Easy Chutney Recipe
This easy green coconut chutney is smooth, creamy, and full of fresh flavor. Made with coconut, coriander, curry leaves, and green chili, it comes together quickly in a blender and pairs perfectly with idli, dosa, uttapam, and South Indian snacks. Enjoy it plain or finish it with a simple tadka for extra aroma and taste.
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Servings: 4 people
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.
Video
Notes
Always thaw frozen coconut before blending to avoid oil separation.
Skip garlic for a no-garlic coconut chutney.
Adjust consistency based on use — thicker for dosa, slightly thinner for idli.