Coconut Cilantro Chutney
Weekend breakfasts in our home were never complete without the comforting aroma of sizzling Dosa or Idli and a side of Coconut Cilantro Chutney. This quick and easy recipe was always the star of the table, perfectly blending the creamy richness of coconut with the refreshing zing of cilantro. My husband and I have carried on this tradition, tweaking the recipe slightly to suit our taste, and we can confidently say it’s better than takeout! Whether we’re pairing it with fluffy idlis, crispy Dosas, or using it as a flavorful spread on wraps and sandwiches, this chutney has a way of making every meal feel special.
Table of Contents
- About This Recipe
- Why You’ll Love This Recipe
- Key Ingredients
- How To Make Coconut Cilantro Chutney
- Have It Your Way
- Nutritional Facts (Per Serving)
- Health Benefits
- Other Recipes You’ll Love

About This Recipe
Coconut Cilantro Chutney is a South Indian classic, often served alongside breakfast staples like dosa, idli, or vada. It’s a creamy condiment that highlights the tropical richness of coconut paired with the herbaceous freshness of cilantro. What sets this chutney apart is its simplicity—no cooking required! Just blend, temper, and enjoy.
This recipe has its roots in traditional South Indian kitchens but has grown in popularity worldwide, becoming a beloved accompaniment in Indian restaurants and households alike. With its refreshing taste and vibrant color, it even has a place in modern food photography and Instagram reels!
Why You’ll Love This Recipe
- Quick and Easy: Comes together in under 10 minutes.
- Packed with Flavor: A perfect balance of creamy, tangy, and spicy.
- Versatile: Pairs beautifully with Indian dishes, sandwiches, or even as a dip.
- Healthy and Fresh: Made with whole, natural ingredients.
- Customizable: Adjust the spice level or consistency to suit your taste.
Key Ingredients
- Fresh Coconut (or Frozen): The base of the chutney, offering creamy texture and tropical flavor.
- Cilantro Leaves: Adds a bright, herbaceous note.
- Green Chilies: For a hint of heat—adjust to your spice tolerance.
- Ginger: Adds warmth and depth to the chutney.
- Tamarind Paste: A touch of tanginess to balance the flavors.
- Roasted Peanuts or Dalia (Roasted Chana Dal): Adds nuttiness and helps bind the chutney.
- Salt: Enhances all the flavors.
- Tempering Ingredients: Mustard seeds, curry leaves, dried red chilies, and a splash of oil for that authentic South Indian finish.

How To Make Coconut Cilantro Chutney
- Place all of the ingredients in a blender and mix until completely smooth. Stop in between to scrape down sides of the blender and add 1-2 tbsp of water at a time to help move things in the blender.
- Keep adding water until the blender is running smoothly and you have a thick chutney.
- Taste for spice, salt and adjust as necessary..
- Serve in your favorite bowl and enjoy with Dosa, Uthappam and Idli.



Have It Your Way
- Adjust the Heat: Add more or fewer green chilies to suit your spice preference.
- Swap Peanuts: Use cashews or sunflower seeds for a nut-free version.
- Consistency Matters: Add water gradually for a thicker or thinner chutney.
- Zest It Up: A squeeze of lime juice adds extra tanginess.
Nutritional Facts (Per Serving)
- Calories: ~100
- Fat: 7g
- Carbohydrates: 6g
- Protein: 2g
- Fiber: 2g
Health Benefits
- Rich in Good Fats: Coconut is a great source of healthy fats that provide long-lasting energy.
- Vitamin Boost: Cilantro offers vitamins A, C, and K, along with antioxidants.
- Digestive Support: Ginger and tamarind aid in digestion and provide anti-inflammatory benefits.
- Gluten-Free and Vegan: Perfect for a variety of dietary preferences.
Other Recipes You’ll Love
- Smoky Zucchini Baba Ganoush
- Creamy Hummus
- Roasted Tomatillo Salsa
- Spinach Artichoke Dip
- Cilantro Chutney

Coconut Cilantro Chutney
Ingredients
- 1 Cup Desiccated Coconut
- ½ water
- 2 Tbsp Roasted Dalia split
- 1 Tbsp Tamarind paste or Yogurt
- 1 Tsp Ginger grated
- 2 Green Chilies
- ½ tsp Salt
For Tampering:
- 2 Tbsp Cooking Oil
- ½ Tsp Mustard Seeds
- 1 Tbsp Split Black Gram Daal
- 1 Tbsp Chana Daal
- 2 Whole Dry Red chilli
- 5-7 Curry leaves
- ⅛ Tsp Asafetida or Hing
Equipment
Instructions
- Place all of the ingredients in a blender and mix until completely smooth. Stop in between to scrape down sides of the blender and add 1-2 tbsp of water at a time to help move things in the blender.
- Keep adding water until the blender is running smoothly and you have a thick chutney.
- Taste for spice, salt and adjust as necessary.
- Serve in your favorite bowl and enjoy with Dosa, Uthappam or Idli
Notes
- Use Fresh Ingredients: Fresh coconut and cilantro make a huge difference in flavor.
- Prep Ahead: The chutney can be made ahead and stored in the fridge for up to three days.
- Tempering is Optional: If short on time, skip tempering—the chutney is delicious on its own.
Video
Nutrition
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