Steamed, Gluten-free and Vegan Ukdiche Modak are what you can enjoy this Ganesh. Enjoy simple and delicious Festival food and stay healthy.

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Steamed, Gluten-free and Vegan Ukdiche Modak are what you can enjoy this Ganesh. Enjoy simple and delicious Festival food and stay healthy.
by [Archana Potdar] · This post may contain affiliate links · 24 Comments
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Any chutney is a simple basic condiment that is mostly spicy can be adapted for a Gluten-free and/or Vegan diet. Hello, Welcome to The Mad Scientist's Kitchen, Reinventing the Foodie in you! If you are looking to make more different chutney the read on. I urge you to subscribe to our newsletter so that you get all our posts. We will not spam you, promise and the subscribe link is below or on the side-bar too.
In college, I used to get mad at the waiter. They always dunked batata wada in the coconut chutney! So when the waiter saw me he went back and came with the batata and the chutney separate. But, he knew I will not touch the chutney. He would tell me, "eat the khobri chutney? You will remember it later" Now, I wish I can eat in the canteen khobri chutney dunked batata wada. Life's full circle! 😀 Khobri is coconut in Kannada!
Any chutney is one basic condiment a sauce that is very popular in the Indian subcontinent. There are many kinds of chutney that are made depending upon the region and most of the veggies/fruits are made in some kind of chutney. The variety that can be made is mind-boggling as the same coconut can be used to get a variety of different flavours, textures and tastes.
Then chutney has crossed the Indian borders and the Anglo- Indian cuisine uses fruits like apples to make their chutney. These chutney use vinegar and sugar to give them a longer shelf life.
Easy to make and the homemade chutney definitely tastes the best. Customise the chutney to suit your tastes and ingredient. Coconut chutney is definitely what I look forward to with my idli, dosa, vada.
So what is coconut coriander chutney?
My favourite chutney, I believe as in any household is Coconut Chutney or the Nariyal ki Chutney. My coconut chutney recipe is super simple and I have used just the basic pantry ingredients.
Dhaniya Nariyal Chutney is a vegan condiment made by blending coconut with green coriander leaves and stalks, green chilli, ginger, garlic, salt and lemon. The chutney is generally tempered with oil, mustard, hing, urid dal and curry leaves. To make gluten-free by skip adding powdered hing to the tempering.
If you wish you can skip adding the tempering totally. Most of the times I avoid adding temperings and we are fine with it.
Now if you leave out the coriander stalks and leaves you get the plain coconut chutney. Even this chutney tastes great!
I recommend using freshly grated coconut or frozen coconut. Desiccated coconut in my books is a no-no unless I am making onion chutney. But even with onion chutney, we prefer fresh coconut now.
The second chutney I will like to share is served in the Temple.
In the temple or the Matha where we are served food on either banana leaves or tambul leaves. Food is served in a sequence prescribed. So to the left of the leaf is salt with a piece of lemon. Then chutney pronounced as “CHAAtni”. There is absolutely no garlic used and yet it is extremely delicious and pungent that complements the other dishes.
We call it Matha Chutney and is one of the best chutney that the Cook, also called Achar(short of Acharya) makes. He just eyeballs the ingredients in swift succession and the blitzes it in the mixer, now, earlier it used to be in the mortar pestle.
Ingredients for 2 different Coconut Chutney:
I am listing below for the exact measures please refer to the recipe card.
1. Coconut Coriander Chutney Ingredients:
2. Temple/Matha Chutney ingredients:
1. How to make Coconut Coriander Chutney with tempering:
2. To make Temple Chutney:
The general additions to a chutney are roasted gram, also called puthana, bhuna chana. This prevents the chutney from being runny. In case you do not have access to puthna or roasted gram
Storing Coconut Chutney:
If you ask me I rather not store the chutney, but there are times when I end up with extra chutney. You can refrigerate the coconut chutney for 1 day. More than that put it in the freezer. But, my tastebuds bo not appreciate it.
How do I make my chutney thicker?
Okay so you added too much water and your chutney is runny. Your options are
Shopping needs:
Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.
If you try this recipe then please either
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Pavani says
I love this simple and tasty coconut cilantro chutney. Perfect side with just about anything. Thanks for all the amazing variations - I want to try them all 🙂
ArchanaPotdar says
Thanks, Pavani.
Uma Srinivas says
Coconut coriander chutney looks fantastic! Perfect with dosa and idlis or rice. Love all the spices that you have added!
ArchanaPotdar says
Thanks,Uma.
Poonam bachhav says
Coconut coriander chutney is my all time favourite. I usually make this chutney for most of my breakfast ldishes ike idli, appe, dosa, vada. I use curd as souring agent.
ArchanaPotdar says
😀
Mayuri Patel says
A lovely vibrant green coconut coriander chutney. It is unbelievable the choice of chutneys one has when you take the Indian Cuisine into consideration. I usually make a yogurt based chutney to enjoy with bateta vada. Got to try this coconut one. As for the temple or matha chutney, so simple and yet interesting.
ArchanaPotdar says
Thanks, Mayuri.
Seema Sriram says
I love the two versions you have here. In fact, the temple style one is exactly how my mother in law makes it. Never realised she too would have had its roots from the temple.
ArchanaPotdar says
😀 thanks.
Sandhya Ramakrishnan says
My little one loves coconut chutney with coriander and this is his first choice anytime I make idli or dosai. I usually don't add garlic and I tried it after I saw your recipe and it became even more hit. They love it and this is going to be one of our favorites now.
ArchanaPotdar says
Thanks, Sandhya for the feedback and I am glad you all liked it.
Sapana says
This is one of my favorite South Indian steel chutney. I have never made white coconut chutney as I always love adding coriander nor curry leaves in it. Thanks for sharing all the versions.
ArchanaPotdar says
😀 Thanks Sapana. Glad you found it useful.
Niranjana Sankaranarayanan says
Though coconut chutney is so versatile and easier one, I totally enjoyed reading your post. It's so nice to read about different variations of coconut chutney. We usually make it without garlic but my mom makes with garlic very rarely like once or twice in an year. It definitely adds an additional flavour to the chutney.
ArchanaPotdar says
😀 thanks, Niranjana.
Kalyani says
Coconut coriander chutney is a fav at home, I especially love this teekha (spicy) chutney with set dosa and Khobri-bella (jaggery).. yes, dont we all wish to go back to the carefree canteen days of college / school...
ArchanaPotdar says
😀 those were the days Kalyani and I could not wait to grow up. Now I miss them. 😀
Priya Srinivasan says
Such a vibrant looking Coconut coriander chutney. At home we call this hulk chutney! Love this chutney with idly/dosa! Adding lemon is such a wonderful tip, will try next time!
ArchanaPotdar says
Thanks, Priya! Love the nickname "hulk" Chutney.
Sasmita Sahoo says
Coconut coriander chutney !!!! I love to make this often.
This is one of my all time favourite chutney. Love to have with idli, dosa....
ArchanaPotdar says
Thanks, Sasmita.
Preethi Prasad says
Archana this post is fabulous with so many variations to the humble coconut chutney. I loved reading every bit of it. A treasure for newbies in cooking .
ArchanaPotdar says
Thanks, Preethi.