Simple, practical, and full of everyday flavour, Coriander Coconut Chutney is a vegetarian, gluten-free South Indian side dish made with shredded coconut, fresh coriander leaves (cilantro), and ginger in about 12 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 2 minutes
  • Total time: 12 minutes
  • Yield: 4
  • Category: Side Dish
  • Cuisine: South Indian

Ingredients

  • 1 cup shredded coconut ((fresh or frozen))
  • 1 cup fresh coriander leaves (cilantro) (loosely packed)
  • 1/2 inch ginger
  • 2-3 green chilies
  • gooseberry sized ball of tamarind ((or 1 teaspoon lemon juice))
  • 2 tablespoons roasted chana dal ((dalia/split roasted chickpeas))
  • salt (to taste)
  • 1/2-3/4 cup water (or as required for grinding)

For Tempering

  • 2 teaspoons coconut oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon split urad dal
  • a pinch asafetida (hing) ((skip for gluten-free))
  • few curry leaves

Method

  1. Add all the ingredients for chutney into a blender and grind it to make a smooth paste.
  2. Transfer in the serving bowl.

For Tempering:

  1. Heat coconut oil in a small pan, add mustard seeds and urad dal, and fry till dal turns light brown.
  2. Then add curry leaves, and hing. Saute for a few seconds.
  3. Pour the tempering over the chutney.
  4. Mix well and serve the Coriander Coconut Chutney with dosa, idli, Adai, or Upma.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.