Coriander coconut chutney, a secret ingredient for perfect green coconut coriander chutney.
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.
🤫 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?
Coriander coconut chutney recipe
Equipments (Amazon Affiliate links)
- 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
- ⅛ teaspoon Turmeric
- Water - as required
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 10 Curry leaves
- 2 teaspoon Oil
- 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.
- 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!
Step by step
1. Firstly, clean coriander leaves, measure and set aside. Stalks can be included.
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).
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!
I don't saute cilantro for chutney, may be i should try next time! What a greeny beauty!
Beautiful pictures! This is how I make my coriander chutney for idli too.
will saute the corainder leaves and try next time.Thanks for the tips.Lovely pictures!!
Thats an excellent idea of sauting corainder leaves, as usual pics r amazing..
wonderful chutney...and lovely pictures!
Send it to Ramya's chutney mania event. Love the presentation with the coconut shell! :))
As Cham said I dont saute corriender for chutney. but in same method I prepare for idli..Beautiful pics!
Idlis with coconut chutney awlays a hit, i love the picture with chutney inside a coconut, nice presentation 🙂
what a nice presentaion raji,wow .and the chutney lokks great.
love the colour and presentation..looks very good.
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!!
what a beautiful idea to take the final pic! i love coriander in my chutney too!
Yummy...ginger might have given nice flavour to the chutney...
I love this too. Yummy!!
Pics look so nice.
what lovely colours,makes my mouth water!
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...
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Nice presentation Raks.. must be awesome with idlis & dosas.
thatz a novel idea to saute the greens. I loved the pic with the coconut
eyecatching pics Raks. I love coriander coconut chutney.
Yummy presentation...Must be spicy.., my South indian neighbour always make n give this one to me, never tried myself, 'll do now soon..
Awesome presentation.... Looks yummy... Will try this simple recipe soon....
That looks delicious! I too make this... I add some curry leaves to the coconut while grinding.
Nice click! looks so green n lovely.
wonderful presentation... just LOVE it
I normally add coriander to coconut,but sauting sounds so yummy... 🙂
plate looks awseome with that idlies..great entry
Wish u a very happy new yr and pongal.....
maybe i shuld try sauteing the leaves.......thanks for suggesting raji
I am definitely going to make this chutney. The photograph with the coconut and the chutney in the middle is outstanding!
Love the presentation in the coconut cup! And what lovely pics. How many times are you going to make me say that! 🙂
that's new heating the cilantro
will have to try this recipe
Lovely pics, especially the final one. Thanks for ur recipe, will try it out soon 🙂
Came out great when I tried it! Thanks.
i must say Rak's kitchen offers the best and easiest recipes. I tried and it came out really well. Thanks.
I must say that Rak's kitchen offers the best and Easiest recipes. I tried and it came out really well. Thanks.
nice colour & will be good taete because of ginger
Loved this coriander leaves chutney, and as usual ur pics are amazing!
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.
Thank You, this site helps me a lot to cook when im alone at home 🙂
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
Thank you .Tried this today for breakfast .everyone at home just loved this chutney
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.
Haha, good observation! No specific reason. Probably just the way I made it that day 🙂 Thank you for your kind words 🙂