Coconut Coriander Chutney

Coconut coriander chutney – the best accompaniment for South Indian dishes like idli, vada, dosa, uttapam. It makes for a delectable accompaniment to dishes such as samosas, pakoras, and can even be used as a sandwich spread.
  • Passive
    0 minutes
  • Prep
    15 minutes
  • Cook
    10 minutes
  • Servings
    15 People


  • 1/2 cup Shredded fresh coconut
  • 2 Green chillies
  • Tamarind (one small marble sized ball)
  • 1 cup Coriander leaves
  • 2 Garlic cloves
  • 1 tsp Granulated white sugar
  • 1/4 tsp Salt
  • 2 tbsp Peanuts (roasted)


  • 1 Keep all ingredients ready.
  • 2 Grind all the ingredients using sufficient water to form a thick spreadable paste. Adjust salt as per taste. Coconut coriander chutney is now ready to be used. Can refrigerate it up to 3 days or freeze it for a month. Use as an accompaniment to dishes such as samosas, pakoras, or as a sandwich spread.(See Recipe Notes below for sandwich recipe)

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