By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 4
158 cal · 15 min
Coconut Coriander Chutney
Recipe GLPR32252c193b5f68
A vibrant, herbaceous South Indian chutney made with fresh cilantro, tender coconut, and green chillies, finished with a warm tempering of mustard seeds and urad dal. This versatile condiment complements idli, dosa, vada, and many other Indian breakfast and snack items with its bright, aromatic flavor.
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Ingredients
1 cup Fresh cilantro (coriander leaves and tender stems), washed and loosely packed
1 cup Fresh or frozen coconut, shredded
2 Green chillies, roughly chopped
½ inch piece Ginger, peeled
¼ cup Roasted chana dal (split chickpeas)
4 Curry leaves
2 teaspoons Lemon juice
Salt, to taste
¼ teaspoon Sugar
2 teaspoons Coconut oil or neutral oil, divided
½ teaspoon Mustard seeds
½ teaspoon Urad dal (split black gram, skinless)
pinch Asafoetida (hing), a pinch
Directions
Wash the cilantro well and pat dry. Combine the cilantro, shredded coconut, green chillies, peeled ginger, roasted chana dal, lemon juice, sugar, and salt in a blender. Blend until the mixture reaches a smooth, spreadable paste consistency. Transfer the paste to a serving bowl.
Heat 2 teaspoons of oil in a small tempering pan over medium heat. Once the oil is hot, add the mustard seeds and let them crackle and pop, about 1 minute.
Add the urad dal to the hot oil and stir continuously until it turns golden brown, about 1-2 minutes.
Remove the pan from heat immediately. Add the pinch of asafoetida and curry leaves to the hot oil mixture and stir well.
Pour the warm oil tempering and all its contents over the chutney paste in the bowl. Mix thoroughly to combine the flavors evenly throughout.
Serve the chutney immediately while still warm alongside idli, dosa, vada, or your preferred Indian breakfast items.
Comments
This is a delicious chutney that works as a condiment for curries or dosas, but it demands a dedicated trip to an Indian grocer for chana dal, urad dal, curry leaves, and asafoetida—items you won't find at Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger banners in Charlotte. The 15-minute claim is honest if you already have everything prepped and the spices on hand, making it realistic for a weekend project rather than weeknight quick sauce. The actual cost per serving is moderate once you've built your spice pantry, but the first-time buy-in for four dried legumes and specialty spices adds real dollars. This is a excellent make-ahead condiment that keeps refrigerated for a week, so the special-trip math improves if you're building an Indian dinner rather than a one-off meal.
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