Green Coconut Chutney is a delicious, easy-to-make, refreshing condiment that pairs best with many Indian snacks.
This chutney is made with fresh coconut and a few basic ingredients.
This is a vegan, beginner-friendly, gluten-free, snack recipe.
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About Green Coconut Chutney
In India, chutneys are more than just a side dish. They hold a special place in Indian cuisine.
Coconut chutney is one such condiment that is an important part of Indian cuisine.
This green coconut chutney is made from fresh coconut pulp which is blended with herbs and spices. It is then tempered with mustard seeds, urad dal and curry leaves.
There are various variations in which coconut chutney is prepared all across India.
Many times, roasted Bengal gram (dalia) and peanuts are added.
I have already shared coconut peanut chutney which pairs best with Idli and Vada, do check it out if interested.
At home, we usually make this green coconut chutney to serve along with meals and snacks.
Many times, I skip adding water and make a dry version which I then use as a spread between bread slices making a delicious quick chutney sandwich.
This is such a versatile chutney that you can tweak it to your liking.
You can add some palak leaves which give a more vibrant colour to this chutney, you may also add ginger and curd to give a perfect creamy texture to this chutney.
This chutney tastes best when freshly made but in case you have leftovers, store it in an air-tight container in the refrigerator. It will stay good for 2-3 days.
Recipe Video
ingredients
Coconut โ For making this green coconut chutney, we will need fresh coconut pulp.
Coriander Leaves โ To give that vibrant green colour and to enhance the flavour of this chutney, we will add 1/4th cup of fresh coriander leaves (cilantro).
Garlic & Chillies โ To give flavour and heat, we will need 4-5 garlic pods with 2 green chillies. You may adjust the spiciness as per your preference.
Seasoning โ We will season this chutney with salt and half a teaspoon of sugar. Sugar helps to balance the flavour of this spicy coconut chutney.
For Tadka
To make tadka (tempering), we will need oil, mustard seeds, urad dal ( split black gram) and a few curry leaves.
Adding tadka is optional, but it gives a nice smokey flavour to this green coconut chutney.
Frequently Asked Questions
Can I use dry or desiccated coconut instead of fresh coconut?
Yes, you can use dry or desiccated coconut. Soak it in warm water for a few minutes before blending to soften it.
Variations
Adding Mint Leaves โ For a more refreshing twist, add a handful of mint leaves. It enhances the taste of this chutney.
Adding Curd โ For a creamy texture and a little bit of tanginess, you may add 2 tablespoons of curd to this chutney.
Serving Suggestions
With Snacks โ This chutney pairs best with any Snacks mainly South Indian snacks like Idli, Dosa, and Vada. Serve alongside sambar for a complete meal.
As a Spread โ You can also serve this chutney as spread with bread or toast. This makes the best chutney sandwich for a quick snack option.
With Pongal & Upma โ You can also serve this chutney along with upma and pongal to add a burst of flavour.
With Meals โ This refreshing green coconut chutney makes the best accompaniment with everyday meals.
Storage Options
This green coconut chutney stays good for 2-3 days in the refrigerator. Store it in an air-tight container.
Related Recipes
More South Indian Recipes
Peanut-coconut chutney, Medu Vada, Masala Idli, Semiya Upma, Lemon Rice (Chitranna), Curry Leaves Chutney
How to make South Indian Green Coconut Chutney
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Recipe Card
Coconut chutney For South Indian Snacks | Green Coconut Chutney | How to Make Coconut Chutney
Ingredientsย ย
- 1/2 cup Fresh Coconut
- 1/4th cup Coriander Leaves
- 4-5 Garlic Cloves
- 2 Green Chillies
- 1/2 teaspoon Sugar
- Salt to taste
- 1/4th cup Water
For Tadka
- 1 tablespoon Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad Dal (Split Black Gram)
- 5-6 Curry Leaves
Instructionsย
- In a blender, add garlic cloves, green chillies, coriander leaves.
- Add fresh coconut pulp, sugar and salt
- Add water and blend to a fine paste.
- Once blended, transfer the chutney into a serving bowl.
For Tadka
- Heat oil in tadka pan. Add mustard seeds and let them crackle
- Add urad dal (split black gram) and curry leaves.
- Pour this tadka over the chutney. Mix well.
- Delicious Green Coconut Chutney is ready to serve.
- Serve it with any snacks or as an accompanimnet to meals.
