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    Home » Recipes » Accompaniments

    Coriander coconut chutney recipe, green coconut chutney

    January 17, 2009 by Raks Anand 45 Comments / Jump to Recipe

    Coriander coconut chutney, a secret ingredient for perfect green coconut coriander chutney.

    Coriander-coconut-chutney
    Jump to:
    • 🤫 Secret ingredient
    • Recipe card

    How to avoid the raw greenish smell of coriander in the chutney?

    Me and my hubby's favorite coriander coconut chutney, just love it. Usually when I make coriander chutney it used to come with a raw, green smell of coriander.

    Then I found the technique of sauteeing the leaves a little, I got it right! So here comes my version of chutney, the way made in south India as side dish for idli dosa.

    Also balancing the chutney ingredients is a must. More coriander leaves, less chilli, tamarind will eventually make the chutney taste weird with the raw smell of coriander.

    Coriander coconut chutney

    🤫 Secret ingredient

    I have used a secret ingredient in this recipe which is turmeric, when added to the chutney, gives a bright green colour.

    When mixing water colors, haven't we made the green look more bright and pale with the yellow colour mixed with green? So, that's the idea I have used here.

    Yes, I once when had breakfast in Saravana bhavan, it was a good green color. I knew it wasn't natural and obvious it was more on yellowish green in color.

    Adding turmeric not only brings the bright pale green, but also is very good for health right?

    Recipe card

    Coriander-coconut-chutney
    Print Pin
    5 from 6 votes

    Coriander coconut chutney recipe

    Coriander coconut chutney, green coconut chutney for idli dosa. Asecret ingredient for perfect green colour chutney without raw smell of coriander.
    Course Side Dish
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings 3

    Equipments (Amazon Affiliate links)

    • Blender or mixie
    Cup measurements

    Ingredients

    • ¾ cup Coconut scraping
    • ½ cup Coriander leaves chopped, loosely packed
    • ½ Inch Ginger
    • ⅛ teaspoon Tamarind about a pinch
    • 5 Green chillies
    • 2 tablespoon Roasted gram dal pottukadalai
    • Salt
    • ⅛ teaspoon Turmeric
    • Water - as required

    To Temper

    • ½ teaspoon Mustard
    • 1 teaspoon Urad dal
    • 10 Curry leaves
    • 2 teaspoon Oil
    Prevent your screen from going dark

    Instructions

    • Heat kadai with oil. Add mustard, splutter and add urad dal followed by curry leaves. Transfer to serving boil.
    • Add the coriander leaves in same kadai and saute in low flame only till the leaves gets reduced in volume and without changing the colour. (The leaves should be with water, or else the leaves will get browned and will give different smell).
    • Take a mixer. Add coconut, roasted gram dal (pottukadalai), ginger, tamarind, turmeric, salt, chilli and sautéed leaves.
    • First grind without water and then add water and grind smoothly.
    • Transfer to the serving bowl with tadka, mix well.

    Notes

    • Always use freshly scraped /broken coconut for chutneys.
    • For chutneys, rather than old coconut, little tender coconut(not too young also) only will give the best texture and taste.
    • If you feel the coconut is not fresh add a little milk when grinding, it will be very nice.
    • Don't use the brown scrapings for chutney as it will change the colour and taste too!
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    Step by step

    1. Firstly, clean coriander leaves, measure and set aside. Stalks can be included.

    fresh coriander leaves

    2. Heat kadai with oil. Add mustard, splutter and add urad dal followed by curry leaves. Transfer to serving boil.

    3. Add the coriander leaves in same kadai and saute in low flame only till the leaves gets reduced in volume and without changing the color. (The leaves should be with water, or else the leaves will get browned and will give different smell).

    Ingredients-for-chutney

    4. Take a mixer. Add coconut, roasted gram dal (pottukadalai), ginger, tamarind, turmeric, salt, chilli and sautéed leaves.

    5. First grind without water and then add water and grind smoothly.

    6. Transfer to the serving bowl with tadka, mix well.

    Serve with hot Idlies or dosas!

    idli-cilantro-chutney

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    Reader Interactions

    Comments

    1. Cham

      January 17, 2009 at 5:47 am

      I don't saute cilantro for chutney, may be i should try next time! What a greeny beauty!

      Reply
    2. sowmya

      January 17, 2009 at 7:26 am

      lovely pictures..

      Reply
    3. Dershana

      January 17, 2009 at 7:32 am

      Beautiful pictures! This is how I make my coriander chutney for idli too.

      Reply
    4. Chitra

      January 17, 2009 at 8:01 am

      will saute the corainder leaves and try next time.Thanks for the tips.Lovely pictures!!

      Reply
    5. Priya

      January 17, 2009 at 9:53 am

      Thats an excellent idea of sauting corainder leaves, as usual pics r amazing..

      Reply
    6. Anonymous

      January 17, 2009 at 1:09 pm

      wonderful chutney...and lovely pictures!

      Reply
    7. Asha

      January 17, 2009 at 2:55 pm

      Send it to Ramya's chutney mania event. Love the presentation with the coconut shell! :))

      Reply
    8. Jaishree

      January 17, 2009 at 3:08 pm

      As Cham said I dont saute corriender for chutney. but in same method I prepare for idli..Beautiful pics!

      Reply
    9. Gita's Kitchen

      January 17, 2009 at 3:43 pm

      Idlis with coconut chutney awlays a hit, i love the picture with chutney inside a coconut, nice presentation 🙂

      Reply
    10. jeyashrisuresh

      January 17, 2009 at 3:48 pm

      what a nice presentaion raji,wow .and the chutney lokks great.

      Reply
    11. Madhu

      January 17, 2009 at 6:13 pm

      love the colour and presentation..looks very good.

      Reply
    12. Pragyan

      January 17, 2009 at 7:42 pm

      I recently learnt this chutney..have a post to make about it..you beat me to it 🙂 Thanks for the tips..without the tempering also, it tastes great!!

      Reply
    13. Nags

      January 18, 2009 at 1:45 am

      what a beautiful idea to take the final pic! i love coriander in my chutney too!

      Reply
    14. Daily Meals

      January 18, 2009 at 4:35 am

      Yummy...ginger might have given nice flavour to the chutney...

      Reply
    15. Vibaas

      January 18, 2009 at 6:33 am

      I love this too. Yummy!!

      Pics look so nice.

      Reply
    16. bindiya

      January 18, 2009 at 10:07 am

      what lovely colours,makes my mouth water!

      Reply
    17. Priti

      January 18, 2009 at 1:51 pm

      Chutney looks so nice...U know I love coconut chutney with coriander too..infact I always make it with coriander ans it gives very nice flavor thought I never saute coriander..next time will try your version...

      Reply
    18. Priti

      January 18, 2009 at 2:15 pm

      I'm back with the news of an award...check http://indiankhanna.blogspot.com/2009/01/baby-corn-manchurian.html for details 😉

      Reply
    19. notyet100

      January 18, 2009 at 4:12 pm

      appealing pics,..:-)

      Reply
    20. Laavanya

      January 19, 2009 at 1:35 am

      Nice presentation Raks.. must be awesome with idlis & dosas.

      Reply
    21. DEESHA

      January 19, 2009 at 2:05 am

      thatz a novel idea to saute the greens. I loved the pic with the coconut

      Reply
    22. LG

      January 19, 2009 at 3:07 am

      eyecatching pics Raks. I love coriander coconut chutney.

      Reply
    23. Neha

      January 19, 2009 at 4:48 am

      Yummy presentation...Must be spicy.., my South indian neighbour always make n give this one to me, never tried myself, 'll do now soon..

      Reply
    24. Kitchen Flavours

      January 19, 2009 at 12:31 pm

      Awesome presentation.... Looks yummy... Will try this simple recipe soon....

      Reply
    25. AnuSriram

      January 19, 2009 at 6:39 pm

      That looks delicious! I too make this... I add some curry leaves to the coconut while grinding.

      Reply
    26. Vij

      January 20, 2009 at 3:17 am

      Nice click! looks so green n lovely.

      Reply
    27. Roochi

      January 20, 2009 at 12:47 pm

      wonderful presentation... just LOVE it

      Reply
    28. Ramya Bala

      January 20, 2009 at 3:18 pm

      I normally add coriander to coconut,but sauting sounds so yummy... 🙂

      Reply
    29. Suma Rajesh

      January 20, 2009 at 5:09 pm

      plate looks awseome with that idlies..great entry

      Reply
    30. raaji

      January 20, 2009 at 9:31 pm

      Hi rajeshwari!!
      Wish u a very happy new yr and pongal.....
      maybe i shuld try sauteing the leaves.......thanks for suggesting raji

      Reply
    31. Cynthia

      January 21, 2009 at 4:06 am

      I am definitely going to make this chutney. The photograph with the coconut and the chutney in the middle is outstanding!

      Reply
    32. anudivya

      January 21, 2009 at 5:43 am

      Love the presentation in the coconut cup! And what lovely pics. How many times are you going to make me say that! 🙂

      Reply
    33. MR

      March 18, 2009 at 3:23 am

      that's new heating the cilantro
      will have to try this recipe

      Reply
    34. Shalini

      August 07, 2009 at 1:41 am

      Lovely pics, especially the final one. Thanks for ur recipe, will try it out soon 🙂

      Reply
    35. DGWS

      October 25, 2012 at 9:45 am

      5 stars
      Came out great when I tried it! Thanks.

      Reply
    36. Nazneen Ahmed

      February 14, 2013 at 10:57 pm

      5 stars
      i must say Rak's kitchen offers the best and easiest recipes. I tried and it came out really well. Thanks.

      Reply
    37. Nazneen Ahmed

      February 14, 2013 at 10:57 pm

      I must say that Rak's kitchen offers the best and Easiest recipes. I tried and it came out really well. Thanks.

      Reply
    38. mohan aher

      February 28, 2013 at 4:18 am

      nice colour & will be good taete because of ginger

      Reply
    39. Mallika

      March 10, 2013 at 12:39 pm

      Loved this coriander leaves chutney, and as usual ur pics are amazing!

      Reply
    40. Pooja S

      April 26, 2013 at 1:38 pm

      i saute all the ingredients including coconut.it increases shelf life.I normally add asafoetida,kadala paruppu or uluthumparuppu,for the consistency.i dont add turmeric.

      Reply
    41. Sumith Sm

      June 25, 2013 at 2:05 pm

      Thank You, this site helps me a lot to cook when im alone at home 🙂

      Reply
    42. Unknown

      October 14, 2015 at 12:28 pm

      5 stars
      Hello! Thanks for this recipe. This is the first time I'm trying with ginger and saute the cilantro. Came out really well:). Thanks heaps

      Reply
    43. Anonymous

      July 07, 2017 at 10:33 am

      5 stars
      Thank you .Tried this today for breakfast .everyone at home just loved this chutney

      Reply
    44. kaviyarasi

      April 22, 2022 at 12:31 pm

      why the mint leaves quantity for mint chutney is 3/4 nd for cooriander leaves is 1/2....anyway..fan of many of your receipes and appreciat ethe tips that you give that makes it easier to follow..i made mint chutney for last five year following your method..very nice..Thank You...i am grateful to you.

      Reply
      • Raks Anand

        April 22, 2022 at 1:00 pm

        Haha, good observation! No specific reason. Probably just the way I made it that day 🙂 Thank you for your kind words 🙂

        Reply

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    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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