Coriander Coconut Chutney Recipe | Kothamalli Thengai Chutney

Coriander Coconut Chutney is one of the simple and delicious South Indian condiment for idli and dosa. This chutney is ready in 5 mins with available ingredients in the pantry. Coriander flavor enhances the tastes of this chutney.

This chutney not only goes well with Idli and Dosa, but it can also be had with any South Indian breakfast like Pongal, Paruppu Adai, uthappam, paniyaram etc. This chutney can be had along with snacks too. If you have grated coconut and coriander leaves handy, then you can make this chutney in no time. Just put all the ingredients in a mixie, blend it to smooth paste and temper it and relish. This is the simple method of making coriander chutney. The other method uses onion, tomato which is sauteed and gound along with coriander and coconut. I will be posting the other method soon. Let us see stepwise how to prepare this chutney.

Coriander Coconut Chutney Recipe | Kothamalli Thengai Chutney

Print Recipe

Coriander Coconut Chutney for Idli-Dosa.

• CourseSide dish
• CuisineSouth Indian

Servings	Prep Time
3 people	5 minutes

Cook Time

5 minutes

Servings Prep Time 3 people 5 minutes

Cook Time 5 minutes

Coriander Coconut Chutney Recipe | Kothamalli Thengai Chutney Print Recipe Coriander Coconut Chutney for Idli-Dosa. CourseSide dish CuisineSouth Indian Servings Prep Time 3 people 5 minutes Cook Time 5 minutes Servings Prep Time 3 people 5 minutes Cook Time 5 minutes

Ingredients

For Grinding

• 1 cup Coriander Leaves/Kothamalli tightly packed
• 1 cup Coconut grated
• 1 tbsp Roasted gram/Pottukadalai
• 2 Green chilies
• 1/2 inch Ginger
• salt to taste

To temper

• 1 tsp oil
• 1 tsp Mustard,chana dal,urad dal
• 1 strand Curry Leaves/Karuveppilai

Servings: people

Instructions

1. Clean coriander leaves, wash it and cut it into inch size. In a mixer add coriander leaves, grated coconut, roasted gram, green chili, ginger, salt to taste. Then add little water and grind it to smooth paste.

   
2. Transfer the chutney to a bowl. Heat a pan add oil. Once oil gets heated add mustard seeds and let it crackle. Then add curry leaves and saute for a sec. Then pour the temper on the chutney. Coriander coconut chutney is ready.

   

Recipe Notes

• Always use freshly grated coconut to get the best taste.
• Also add the specified amount of roasted gram only, if you increase it the color of chutney may differ.
• You can make the chutney watery or thick in consistency according to your preference.
• While grinding add only a little water, if needed later you can adjust the water.
• Using this chutney as a base can make various variations:
  • Instead of mustard seed, you can tamper with thalikkum vadagam it gives a unique taste to the chutney.
  • You can even add little tamarind for a tangy taste while grinding.

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You might also like Bombay Chutney, Garlic Chutney, Onion Tomato Chutney, Mint Chutney.

Delicious Coriander Coconut Chutney is ready to relish.

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