Coriander Coconut Chutney

Fresh coconut chutney flavoured with coriander. This is a Sanjeev Kapoor exclusive recipe.

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Coriander Coconut Chutney
Main Ingredients Coriander Leaves, Coconut
Cuisine Kerala
Course Pickles, Jams and Chutneys
Prep Time 6-10 minutes
Cook time 6-10 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Coriander Coconut Chutney

  • 1 small bunch Coriander Leaves roughly chopped
  • 2 cups Coconut scraped
  • 5 Green chillies roughly chopped
  • 1/2 cup Roasted chana dal (dalia)
  • 1 inch piece Ginger roughly chopped
  • 1 tablespoon Lemon juice
  • to taste Sugar
  • to taste Salt
  • 2 teaspoons Oil
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Split black gram skinless (dhuli urad dal)
  • a pinch Asafoetida
  • 5 Curry leaves


  1. Grind coconut, green chillies, puffed Bengal gram, coriander leaves and ginger to a paste with a little water. Add lemon juice, sugar and salt to taste. Heat oil and add mustard seeds.
  2. When they crackle add dhuli urad dal. When the dal turns light brown add asafoetida and curry leaves. Add this seasoning to the ground chutney and mix well.

Nutrition Info

Calories 1516
Carbohydrates 35.3
Protein 98.8
Fat 108.9
Other Fiber 49.6gm