Green Chutney is a fresh and flavorful dip prepared in less than 10 minutes with fresh coriander leaves, coconut, and green chilies as key ingredients. This is perfect to spread on masala dosa and serve it as a dip for the same. It also goes well with paratha, chapati, neer dosa, uttapam, snacks, and more.
Check out classic and traditional Indian breakfast recipes, as well as evening snack recipes.
Coriander coconut chutney
Green coriander coconut chutney (cilantro coconut chutney) is a quick and easy-to-make dip bursting with flavors. Traditionally, we like to serve this with masala dosa. But it goes well with chapati, parota, uttapam, vada, pakora, neer dosa, urad dal rice dosa, and even with sandwiches.
Also, check traditional South Indian coconut chutney and 5 different chutney recipes for idlis and dosas.
Ingredients
Coconut: Fresh ones preferred. But feel free to use dry or frozen, too. The base texture with mild sweetness comes from this.
Coriander leaves: cilantro, freshness, unique taste, and color.
Green chilies: heat.
Onion, garlic and ginger: depth and extra flavor.
Tamarind: hint of tanginess.
Check out the recipe card for the full list of ingredients.
Step-by-step instructions
- In a mixie jar or blender, combine coconut, cilantro, green chilies, ginger, garlic cloves, onion, tamarind, salt, and ¾ cup water. Blend until a thick, smooth paste forms.
- Based on the consistency desired, adjust the water.
- Serve it for breakfast or a snack and enjoy.
Tips
- I sometimes even add 6 to 8 cashews while grinding. It adds nice sweetness and thickness to the chutney.
- Adjust all the ingredients to taste.
- Let this chutney be thick if you are spreading it for dosa.
- No tempering is needed.
- Coconut chutneys are best when prepared and served fresh.
Serving suggestions
- Serve coconut cilantro chutney with various types of dosa, including masala dosa, uttapam, crispy plain dosa, and neer dosa.
- Serve it as a dipping for medu vada, appe(paddu), vada (biscuit ambade), aloo bonda (batata ambade).
- Flatbreads like roti and chapati.
- Spread for sandwiches and wraps.
- Also, as a dip or condiment for bajjis (pakora), cutlet, tikki, etc.
More chutney recipes
Recipe card
Green Chutney | Chutney for Masala Dosa
Equipment
- Mixie Jar
Ingredients
- 1 cup Coconut freshly grated
- 1 cup Coriander leaves cilantro
- 2 to 4 Green chilies
- 1- inch Ginger
- 3 Garlic cloves
- ½ Onion small, cubed
- ¼ tablespoon Tamarind
- Salt to taste
Instructions
- In a mixie jar or blender, add coconut, cilantro, green chilies, ginger, garlic cloves, Onion, tamarind, salt, and ¾ cup water, and blend it to a thick smooth paste.1 cup Coconut, 1 cup Coriander leaves, 2 to 4 Green chilies, 1- inch Ginger, 3 Garlic cloves, ½ Onion, ¼ tablespoon Tamarind, Salt
- Based on the consistency desired, adjust the water.
- Serve it for breakfast or a snack and enjoy.
Video
Notes
- I sometimes even add 6 to 8 cashews while grinding. It adds nice sweetness and thickness to the chutney.
- Adjust all the ingredients to taste.
- Let this chutney be thick if you are spreading it for dosa.
- No tempering is needed.
- Coconut chutneys are best when prepared and served fresh.
Nutrition
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Green chutney is my all time fav..perfect with nice crispy dosas like yours 😀
Kushi
Thank you Jyothi 🙂
ramesh
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.