Coconut chutney is a beloved side dish in South Indian cuisine, but have you ever tried Coriander Coconut Chutney? This variation, also known as coconut cilantro chutney, brings a refreshing twist to the classic version. The addition of fresh, vibrant coriander leaves infuses the chutney with an earthy, herbaceous flavor that pairs wonderfully with its creamy coconut base.
This chutney complements an array of dishes such as idli, dosa, vada, pakora, chilla, samosa, and appam, elevating their taste with its zesty, aromatic notes. Its versatility doesn’t stop there; it makes an excellent sandwich spread, adding a burst of flavor to simple snacks.
Making Coriander Coconut Chutney is simple: blend fresh coconut with green coriander leaves, green chilies, ginger, and a touch of roasted chana dal for texture. A squeeze of lemon or a dash of tamarind can be added for a tangy kick. Tempering with mustard seeds, curry leaves, and dried red chilies enhances the flavors even more. This vibrant chutney not only complements your meals but also adds a layer of unique flavor that will make your dishes unforgettable.
How to make
Step 1: Blend the Chutney
In a blender jar, combine grated coconut, coriander leaves, green chilies, ginger, roasted chana dal, and salt.
Add water gradually and blend to a smooth or slightly coarse consistency, as per your preference.
Transfer the chutney to a serving bowl.
Step 2: Prepare the Tempering (Optional)
Heat oil in a small pan over medium heat.
Add mustard seeds and let them splutter.
Add curry leaves and dry red chili (if using), sautéing for a few seconds.
Pour the tempering over the prepared chutney.
Step 3: Serve
Serve the coriander coconut chutney fresh with dosas, idlis, or any South Indian dish.
