How to make Coriander Coconut Chutney -

Fresh coconut chutney flavoured with coriander.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Coriander Leaves (धनिये के पत्ते ), Coconut (नारियल)

Cuisine : Kerala

Course : Pickles, Jams and Chutneys

For more recipes related to Coriander Coconut Chutney checkout Green Chutney With Peanuts, Green Chutney, Green Chutney, Thai Green Curry Paste - SK Khazana . You can also find more Pickles, Jams and Chutneys recipes like Gajar, Gobhi aur Shalgam ka Achar Mango and Papaya Jam Kharda Cucumber Achaar

Coriander Coconut Chutney

Coriander Coconut Chutney Recipe Card


The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 6-10 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Coriander Coconut Chutney Recipe

  • Coriander Leaves roughly chopped 1 small bunch

  • Coconut scraped 2 cups

  • Green chillies roughly chopped 5

  • Roasted chana dal (dalia) 1/2 cup

  • Ginger roughly chopped 1 inch piece

  • Lemon juice 1 tablespoon

  • Sugar to taste

  • Salt to taste

  • Oil 2 teaspoons

  • Mustard seeds 1/2 teaspoon

  • Split black gram skinless (dhuli urad dal) 1/2 teaspoon

  • Asafoetida a pinch

  • Curry leaves 5


Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.