Coconut Coriander Chutney

5 mins
8 mins
Written By:
Neha Chandra

This traditional; South Indian chutney recipe was handed down to me by my Mother in Law. Coconut is very popular in South India because it's a local produce and you'll find it in many dishes like dahls, sambars , desserts and chutney's.

I love how the freshness of the coriander and chilli blend with the creaminess of the coconut. It tastes amazing served on the side with your classic South Indian dosa or idli.

There's not a thing I would change as it's tried and tested over many generations and you'll see why when you try a spoonful!


5 mins
8 mins

Coconut Coriander Chutney


  • 2 tbs roasted chana dahl
  • 1 sprig curry leaf
  • 1 thumb ginger cut into pieces
  • 3 cups of grated coconut
  • 2 green chilli
  • 1 bunch coriander leaves
  • 1 pinch of hing
  • 2 tsp salt
  • 1 squeeze of lemon
  • 1/4 cup water to blend


  • 2 tbs oil
  • 1 tbs mustard seeds
  • 2 tbs urid dahl
  • 1 sprig curry leaf


  1. In a warm pan dry roast channa dal, followed by curry leaves, ginger, coconut, green chilli for 5 mins until fragrant. Turn off a let it cool down
  2. Add coriander into a blender with hing, salt, lemon and the contents in the pan. Add some water and blend well.
  3. Serve into a bowl
  4. Heat oil in pan and add mustard seeds.
  5. Once they start to pop add urid dahl and curry leaves. Turn off once golden and crispy.
  6. Add on top of the chutney & enjoy with your favourite South Indian dish

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