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Coriander Green Coconut Chutney
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5 from 2 votes

The Perfect 5-Minute Green Coconut Chutney Recipe

Easy, quick, and delicious, this chutney is prepared with simple ingredients and is perfect with dosa, idli, vada, and South Indian snacks of all kinds!
Prep Time3 minutes
Cook Time2 minutes
Total Time5 minutes
Course: Sauces, Side Dish
Cuisine: Indian
Diet: Vegan, Vegetarian
Servings: 6
Calories: 62kcal
Author: Elle John


For the coconut paste

  • 75 g Coconut Grated
  • 4 tablespoon Cilantro Stems and Leaves
  • Small Piece Seedless Tamarind Pulp
  • Salt to Taste
  • 1 ½ teaspoon Roasted Chana Dal
  • ½ teaspoon Fresh or Frozen Ginger
  • ½ teaspoon Cumin Seeds
  • 1 Green Chili
  • 6-8 Curry Leaves

For the tadka

  • 2 tablespoon Vegetable Oil
  • 1 teaspoon Mustard Seeds
  • ½ teaspoon Hing [Asafoetida]
  • ½ teaspoon White Urad Dal
  • 8-10 Curry Leaves
  • 1-2 Dry Red Chilies


  • To begin, in a grinder or blender, add cilantro, cumin seeds, coconut, tamarind pulp, salt, roasted dal, ginger, green chilies, and curry leaves.
  • Make a smooth paste, adding a little water at the time when necessary, making sure this remains as thick as possible, as this makes it easier to blend.
  • Once smooth, water can be added, if desired, to reach the preferred consistency; if doing so, adjust the salt.
  • Mix well and move the coriander coconut chutney to a serving bowl.
  • In a small pan, start preparing the tempering [tadka].
  • Heat oil on medium-low heat, and once warm, add mustard seeds.
  • Once the mustard seeds have popped [will take 30 seconds to one minute], reduce the heat to low.
  • Add hing [asafoetida], curry leaves, urad dal, and red chilies, mix well for 15-20 seconds, ensuring not to burn any of the ingredients.
  • Immediately pour the tempering on top of the cilantro coconut chutney.
  • Serve the green coconut chutney with dosa, idli, pakoras, or as a side dish to other snacks and courses.


Cilantro coconut chutney can be stored in the fridge in an airtight container for up to three days.
When using it, remove the required quantity from the container using a cleas spoon.
To revive, you can add a quick tempering on top once the coriander coconut chutney has been brought back to room temperature.
The cilantro coconut chutney can also be frozen in single portions in the freezer; before using it, allow the portion to fully thaw overnight in the fridge.
If using frozen grated coconut, it is best not to freeze it again, however fresh coconut can be frozen.
If you don't have tamarind pulp, you can use tamarind paste, lemon juice, lime juice, or yogurt instead. These ingredients will offer some tanginess to the coriander coconut chutney but will not taste the same. If you're looking for a tamarind paste substitute, I encourage you to check out my related article. 
If you don't have chana lentils, you can use roasted peanuts, almonds, or cashewnuts instead. These will offer a creamy nutty flavor to the coriander coconut chutney.


Calories: 62kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 29mg | Potassium: 84mg | Fiber: 2g | Sugar: 2g | Vitamin A: 181IU | Vitamin C: 59mg | Calcium: 20mg | Iron: 1mg