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–+ servings
Dishing up some coconut and coriander chutney to go with breakfast
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5 from 12 votes

Coconut Coriander Chutney Recipe

Coconut coriander chutney is a vegan condiment made by blending coconut. This Indian condiment that doubles up as a sauce also is simple and easy to make.
Prep Time10 minutes
Cook Time1 minute
Course: Accompaniments, Condiments
Cuisine: Indian
Keyword: chutney, nariyal ki chutney, Sauces, Vegan
Servings: 1 bowl
Calories: 22kcal
Author: ArchanaPotdar

Equipment

Ingredients

To grind:

  • 1-½ cups coconut freshly grated
  • 3 Green chillies roughly chopped, adjust to taste
  • 1 inch Ginger roughly chopped
  • 4-5 cloves garlic
  • ½ cup Coriander leaves and the stalks roughly chopped
  • ¼ cup roasted chana dal or puthani
  • ½ teaspoon Salt or to taste
  • ½ teaspoon Lemon
  • Sugar A pinch
  • ¾ cup Water as needed

For Tempering:

  • 1 tablespoon Oil
  • ½ teaspoon Mustard seeds
  • ¼ teaspoon Asafoetida Powder
  • ½ teaspoon urad dal
  • 2 dried red chillies broken
  • 10-12 Curry leaves

Instructions

To grind the chutney:

  • Add all the coconut, chillies, ginger, garlic, coriander, roasted gram, salt, lemon and sugar to the chutney pot and blitz the mixture.
  • Add water as needed and check your seasoning.
  • Once the chutney is well-blended transfer to a bowl.

Let us make the tempering:

  • Heat oil in a small pan and splutter the mustard.
  • Add the urid dal and hing. Let the urid dal become reddish.
  • Add the broken chillies and curry leaves.
  • Pour over the bowl of chutney.

Notes

  • Temple Chutney
    1 cup coconut
    5-6 green chillies
    1-inch knob of ginger
    ½ teaspoon salt or to taste
    1 lemon
    1-2 tablespoon water Add to the chutney bowl and blend it. Since this is a bit on the dry side add 1 tablespoon water if needed.
  • Substitutions you can use:
    • In place or roasted gram, you can use Bengal gram also called split chickpea gram, chana dal. Dry roast it on low flame till it gets a reddish ting. Cool the dal then grind it to a fine powder. Now add the rest of the chutney ingredients and grind.
    • You can also fry in oil split chickpea and split black lentils till they are light golden in colour and grind it with the rest of the chutney.
    • For a souring agent generally lemon or tamarind, in Maharashtra curds/yogurt is used too. 
      • Keep in mind if you want the colour to be retained add lemon tamarind generally gives a blacker shade to your chutney.

Nutrition

Serving: 1tablespoon | Calories: 22kcal