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Coriander coconut chutney, green coconut chutney

Coriander coconut chutney, green coconut chutney for idli dosa. Asecret ingredient for perfect green colour chutney without raw smell of coriander.
Prep Time10 mins
Cook Time10 mins
Course: Side Dish
Cuisine: Indian
Servings: 3


  • Coconut scraping - ¾ cup
  • Coriander leaves - ½ cup chopped, loosely packed
  • Ginger - ½ inch piece
  • Tamarind - 1 pinch
  • Green chillies - 5
  • Roasted gram dal/ pottukadalai - 2 tbsp
  • Salt - As needed
  • Turmeric - tsp
  • Water - as required for grinding

To Temper

  • Mustard - ½ tsp
  • Urad dal - 1 tsp
  • Curry leaves - 1 sprig
  • Oil - 2 tsp


  • 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!