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Coconut Cilantro Chutney in a white bowl

Coconut Cilantro Chutney

Berry Berry Life
Coconut Cilantro Chutney! Perfect with dosa, idli, or as a dip, this recipe combines coconut, cilantro, and spices for a burst of flavor.
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Prep Time 10 minutes
Total Time 10 minutes
Course Breakfast, Side Dish
Cuisine South Indian
Servings 4
Calories 100 kcal

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

Serving: 1gCalories: 100kcal
Keyword Coconut Chutney, Indian
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