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  • Writer's picturePreeti Vaswani


Coconut Chutney ground with fresh coriander is so DELICIOUS !!! Pairing it with idli, vada, dosa or rava khaman will surely elevate your regular breakfast to another level.

This chutney gets ready in a jiffy and tastes absolutely yummmmmm.....!!!

The recipe is nothing too fancy and no exact measurements , you can alter the ratio of ingredients to suit your taste, basic ingredients remaining the same. It is made by grinding coriander leaves, fresh coconut, ginger , green chilies , roasted peanuts along with salt, lemon juice and water. You can also add roasted chana instead of roasted peanuts. I personally like the flavour of peanut more in this chutney. The tempering of the chutney with mustard seeds, urad dal, curry leaves and whole red chilies makes it more flavoursome.

The chutney tastes best when freshly ground however it stays good in refrigerator up to two days. I recommend to make any coconut based chutney in small batches as it tends to spoil soon especially in hot and humid weather.

Earlier I used to make the traditional coconut chutney to serve with idli and dosa. Ever since I made this coriander coconut chutney I have become a big fan of it. I love to give my aloo sandwiches a twist by applying a generous layer of coriander coconut chutney on bread slices. Try it out this way and I am sure you will love it.

Check out my version of coriander coconut chutney....

You might also like other chutney recipes

Coconut Chutney

Green chutney

Cuisine : Indian

Course : Dips/Chutney

Prep time : 15 min

Cooking time : 2 minutes( for tadka )

Serving : 1 Big bowl


  • 1 and 1/2 Cup fresh grated coconut

  • 1 Cup fresh coriander leaves

  • 1 Tbsp roasted peanuts

  • 1 Inch ginger piece

  • 2 Green chilies

  • 1 Tsp salt

  • Juice of half lemon

  • 1 Cup water

For tempering/Tadka

  • 1 Tbsp oil (coconut/vegetable)

  • 1 Tsp mustard seeds

  • 1 Tsp urad dal

  • Few curry leaves( dried/ fresh)

  • 2 Whole red chili


  1. To a mixer jar add fresh green coriander leaves, fresh grated coconut, green chilies,salt, lemon juice, roasted peanuts, ginger and water and grind to form a smooth paste.

2. Open the lid of the jar and check the consistency of the chutney , add more water if required.

3. Transfer the coconut chutney to a serving bowl.

4. For tadka heat the oil in the pan. Once the oil is hot add the mustard seeds and allow it to crackle. Once done add the urad dal and saute till the dal turns golden brown in colour then add few curry leaves and whole red chilies and fry for few seconds till chili is roasted well.

5.Pour the tadka over the chutney.

6.Serve coriander coconut chutney with idli, vada , dosa or rava dhokla  for a wholesome breakfast.


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