Prepare Your Favourite Coriander Coconut Chutney Today!


A tangy coriander coconut chutney is all you need to bring some more flavour and spice to your meals. If you are preparing a south Indian dish, you are going to love the addition of this coriander coconut chutney to it. In addition, you can also serve this exciting coriander coconut chutney with other bread to add a special zest to your meals. The chutney emerges with fresh and raw flavours which will leave you clinging to the plate in the taste of more.


In order to make this coriander coconut chutney, you will need at least 10 minutes to prepare the ingredients and 5 minutes to cook the chutney. The result will be a side dish which will suit every meal which you wish to have but more precisely, make your south Indian dishes complete.

Ingredients needed to make coriander coconut chutney



Coriander leaves

A bunch


¾ cup, grated, may be fresh or frozen

Green chilli

1, chopped


½ inch, chopped

Roasted chana dal

1.5 – 2 tbsp.

Lemon juice

½ tsp.


1 tsp.


As required


½ cup, or as required

Mustard seed

½ tsp.

Urad dal

¾ tsp.

Curry leaves

8 – 10


1 pinch


1 tbsp.


How to make coriander coconut chutney? 

  1. Begin making the coriander coconut chutney by grinding the coriander leaves, fresh or frozen coconut, roasted chana dal, chillies, ginger, lemon juice and sugar. Also, add salt and some water so that the mixture can form a smooth paste.
  2. Once done, take some chutney to taste and add salt or sugar as needed, depending on your taste of the chutney.
  3. In a frying pan, take some oil and heat it before adding the next ingredients.
  4. Start by adding mustard seeds and urad dal to the frying pan.
  5. Once the mustard seeds start sputtering, and the urad dal turns brown in colour, prepare to move to the next step.
  6. At this stage, add the hing and curry leaves to the frying pan.
  7. Let the ingredients remain on the heat for a few seconds.
  8. Once the tempering is ready, simply add it to the chutney along with the oil and give it a good stir.

At this stage, your coconut coriander chutney is ready, and if you want, you can serve it right away or refrigerate it to let it cool down and then serve it with the dishes of your choice.

Make sure that you are washing the coriander leaves very well before starting this recipe. While separating the coriander leaves from their stems, take care not to let any part of the stem mix with the coriander leaves because it will only make the flavour more bitter.


Conclusion: The easiest coriander coconut chutney recipe

After making this recipe, you will come to know that it is among the easiest ways to make a tangy and flavoursome side chutney for your meals. You can practically make this chutney every week and store it in an airtight container in your refrigerator so that you can enjoy the flavours all week long.

It is best to use organic ingredients for this purpose because they preserve richer flavours and give you better nutrition with every serving. Plus, organic products are safer for the environment too since they help to maintain the ecological balance and also help to provide a sustainable livelihood to the farmers.


Try 24 Mantra Organic’s range of products and savour the taste of organic goodness.

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