Green Coconut Chutney

Coconut Chutney is a must with dosas and even many South Indian snacks. This recipe is for green coconut chutney, prepared with mint and coriander leaves along with fresh coconut. 

Also try: Green Chutney or Tamarind Chutney.

Course: Sides

Cuisine: South Indian

Time: Preparation – 10 mins,  Total – 10 mins.

Servings: yields one cup.


For chutney-

  1. Mint Leaves – 1/2 cup (tightly packed)
  2. Coriander Leaves – 1/2 cup (tightly packed)
  3. Fresh Grated Coconut – 1/2 cup (you can use frozen also, thaw it first)
  4. Green Chilli – 1
  5. Roasted Chana – 2 tbsp
  6. Ginger – 1/2 inch
  7. Lemon Juice –  2 tsp
  8. Black Mustard Seeds – 1/2 tsp
  9. Split Bengal Gram (Chana Dal) – 1/4 tsp
  10. Skinned Black Gram (Urad Dhuli Dal) – 1/4 tsp
  11. Curry Leaves – 5-6
  12. Asafoetida a pinch
  13. Oil – 2 tsp
  14. Water – 1/4 cup or as required
  15. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Green Coconut Chutney:

  1. Take a grinding jar and add mint leaves, coriander leaves, coconut, roasted chana, ginger, green chilli, lemon juice, salt & water. Grind to make a fine paste, add more water if it’s difficult to grind. Transfer chutney to a bowl
  2. Heat oil in a pan. Add mustard seeds and let it splutter. Add chana dal and urad dhuli daal, saute until color starts to change. Add curry leaves and asafoetida, stir and add it to the chutney
  3. Your Green Coconut Chutney is ready. Serve it with dosas, idli or any snack of your choice. It’ll remain fresh and good for 2-3 days under refrigeration.


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