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Coconut - Coriander Chutney

Runa Ganguly
5 minutes
Prep Time
7 minutes
Cook Time
3 People
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ABOUT Coconut - Coriander Chutney RECIPE

A flavourful and spicy chutney that goes equally well as a sandwich spread and as an accompaniment with South Indian breakfast recipes like, dosa, idli, uttapam, etc

Recipe Tags

  • Egg-free
  • Easy
  • Everyday
  • South Indian
  • Roasting
  • Blending
  • Accompaniment
  • Healthy

Ingredients Serving: 3

  1. for chutney;
  2. 300 grams coriander leaves with tender shoots; rinsed well
  3. 50 grams finely grated coconut
  4. salt to season
  5. water as needed
  6. 2 dried red chillies
  7. 2 garlic cloves; peeled and chopped
  8. 2 green chillies broken
  9. 1 small lemon sized tamarind; cleaned
  10. for tempering:
  11. 1 teaspoon urad daal/ split black gram
  12. 1 teaspoon black mustard seeds
  13. 1 tablespoon oil
  14. 1 broken dried red chilli
  15. 6-8 curry leaves broken
  16. a pinch of asafoetida/hing powder


  1. add all the ingredients for chutney in a blender
  2. add the required amount of water to blend
  3. blend it until smooth and transfer into a bowl
  4. coriander chutney for sandwich spread is ready
  5. for accompaniment with breakfast recipes,heat oil in a tadka pan
  6. add the ingredients under tempering and let the tempering heat up for a minute
  7. switch off the heat and immediately add the tempering on the chutney

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Shelly Sharma
Shelly Sharma   Dec-14-2018

Nice one.

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