Cilantro Coconut Chutney, a popular Indian dip, is packed with flavors from fresh cilantro, grated coconut, peanuts, garlic, green chilies, and lemon juice. Serve it as a side for South Indian dishes like dosa, idli, or vada!
While I was born into a Punjabi family in the capital city of India, I am sure I inherited some genes from my South Indian ancestors. I love South Indian food and really crave chutneys from there.
One may always buy chutneys, but trust me, the real flavor and aroma come only from homemade chutneys. Plus, the point is that making them is super easy. Sort, wash, blend! Next time you have cilantro lying up in the refrigerator, just sort, wash, drain, and make this dip.
This Cilantro and Coconut chutney is made with fresh coriander (cilantro) leaves, dry coconut (you may use fresh coconut as well), peanuts, onion, garlic, green chilies, and dry mango powder. I am religious with lemony flavor and I have added both amchoor and lemon juice.
Enjoy paratha, uttapam, jeera rice, sweet potato chaat with this vibrant and spicy chutney.
Find More Cilantro Recipes- Cilantro Mint Chutney, Cilantro Ambi Chutney, Cilantro Lime Brown Rice.
Find More Indian Dips: Amla Chutney, Onion Tomato Dosa Chutney, Onion Chutney for Poppadoms, Beetroot Curd, Bathua Curd.
Ingredients
See the recipe card for exact measurements of the ingredients.
- Fresh Cilantro- I sort the fresh cilantro leaves keep them in a dry newspaper in the refrigerator and wash them just before use.
- Grated Coconut- Both fresh and dry coconut work well. I have used dry coconut in grated form.
- Peanut- Peanuts add texture to this chutney. You may also use roasted chana dal.
- Green Chilies- I never make any chutney without green chilies. Adjust the heat.
- Amchoor Powder: Dry mango powder or amchur powder adds perfect tangy flavor. You can also add ambi (raw mango) or tamarind paste.
- Lemon Juice- Fresh lemon juice. I love tangy flavor a lot.
- Onion and Garlic
- Salt
Variation- You may temper the chutney with mustard seeds and curry leaves.
How To Make Coconut Cilantro Chutney
Step 1. Prep the ingredients
Wash the cilantro thoroughly and roughly chop it. Grate the coconut. Roughly chop the onion and garlic. You may use raw or roasted peanuts. I had a pack of roasted peanuts.
Step 2. Blend the ingredients
In a blender, add cilantro, grated coconut, roasted peanuts, onion, garlic, green chilies, lemon juice, amchoor powder, and salt.
Add little water if needed.
Step 3. Serve It
Serve fresh Cilantro Coconut chutney with dosa, idli, or rice.
Expert Tips
- This Chutney naturally with good texture and is not runny like classic cilantro chutney. This is because of the addition of coconut and peanuts. I recommend not skipping at least one of them.
- Make sure to wash cilantro and drain the water before adding it to the blender.
- Add the onion, garlic at the bottom so that they are blended smoothly.
- Store the leftover dip in a dry container with a lid in the refrigerator for about 4 days.
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Cilantro Coconut Chutney
Equipment
- 1 food processor or blender
Ingredients
- 2 cups Fresh Cilantro leaves (Coriander leaves)
- 1 small Onion
- 3 small Green Chillies
- 4 cloves garlic
- 1 tablespoon peanuts
- 2 teaspoon dry mango powder (amchur)
- 1 teaspoon lemon juice
- 1 cup dry coconut grated
- Salt as per taste
Instructions
- Wash the cilantro thoroughly and roughly chop it. Grate the coconut. Roughly chop the onion and garlic. You may use raw or roasted peanuts. I had a pack of roasted peanuts.
- In a blender, add cilantro, grated coconut, roasted peanuts, onion, garlic, green chilies, lemon juice, amchoor powder, and salt.Add little water if needed.
- Take a Chutney jar for grinding it. Add freshly washed Dhaniya leaves to it. Press it with thick spoon so that more leaves can be added.
- Add Onion, Garlic, Green Chillies and all spices at the top of Dhaniya leaves. Add a little bit of water for making a thick paste. You can pulse it for 2 min. Add water as needed.
- Serve fresh Cilantro Coconut chutney with dosa, idli, or rice.
Notes
- This Chutney naturally with good texture and is not runny like classic cilantro chutney. This is because of the addition of coconut and peanuts. I recommend not skipping at least one of them.
- Make sure to wash cilantro and drain the water before adding it to the blender.
- Add the onion, garlic at the bottom so that they are blended smoothly, if you don't have a high speed food processor.
- Store the leftover dip in a dry container with a lid in the refrigerator for about 4 days.
| Nutrition Facts | |
|---|---|
| Serving size: 1 tbsp | |
| Servings: 6 | |
| Amount per serving | |
| Calories | 62 |
| % Daily Value* | |
| Total Fat 4.2g | 5% |
| Saturated Fat 3.1g | 16% |
| Cholesterol 0mg | 0% |
| Sodium 40mg | 2% |
| Total Carbohydrate 5.4g | 2% |
| Dietary Fiber 2.3g | 8% |
| Total Sugars 2g | |
| Protein 1.6g | |
| Vitamin D 0mcg | 0% |
| Calcium 29mg | 2% |
| Iron 2mg | 12% |
| Potassium 255mg | 5% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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