Coriander Coconut Chutney | Easy Coconut Dhaniya Chutney

Coriander coconut chutney is another variation of coconut chutney which goes well with South Indian recipes such as Idli, sambhar, Uttapam, Upma and more. I added coriander leaves in this chutney but for more variation, you can try mint leaves also.  To make this chutney recipe, combine and blend together all ingredients and serve along with vadas and Idlis.

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Here you can check other chutney recipes or Indian Dip recipes:

Coriander Chutney, Meethi Imli Chutney, Amchoor Chutney, Chana Dal Chutney, Farali Coriander Chutney and Onion Tomato Chutney.

 

Ingredients

1/2 Cup Coconut, Chopped

1/4 Cup Fresh Green Coriander, Chopped

2 Tbsps. Roasted Chickpeas

2 Green Chili, Chopped

1 Tbsp. Lemon Juice

Salt to taste

For Tempering

7-8 Curry Leaves

3-4 Red Chilies, Dried

1 Tsp. Mustard seeds

1 Tbsp. Oil

 

How to make coconut coriander chutney:

Combine finely chopped coconut, green coriander, green chilies, salt, lemon juice and roasted chickpeas together in mixer. Add little water to get smooth consistency. Transfer the chutney into serving bowl. Heat the oil in tadka pan, add mustard seeds, curry leaves, red chilies in it. When starts crackle, pour tempering in chutney bowl. Now chutney is ready to serve with vadai.

 

 

5 from 3 votes
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Coconut Coriander Chutney

Coriander coconut chutney is another variation of coconut chutney which goes well with South Indian recipes such as Idli, sambhar, Uttapam.

Course Side Dish
Cuisine South Indian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 Cup
Author Preeti Garg

Ingredients

  • 1/2 Cup Coconut, Chopped
  • 1/4 Cup Fresh Green Coriander, Chopped
  • 2 Tbsps. Roasted Chickpeas
  • 2 Green Chili, Chopped
  • 1 Tbsp. Lemon Juice
  • Salt to taste

For Tempering

  • 7-8 Curry Leaves
  • 3-4 Red Chilies, Dried
  • 1 Tsp. Mustard seeds
  • 1 Tbsp. Oil

Instructions

  1. Combine finely chopped coconut, green coriander, green chilies, salt, lemon juice and roasted chickpeas together in mixer. 

  2. Add little water to get smooth consistency. Transfer the chutney into serving bowl. 

  3. Heat the oil in tadka pan, add mustard seeds, curry leaves, red chilies in it. When starts crackle, pour tempering in chutney bowl. 

  4. Now chutney is ready to serve with vadai. 

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