Coriander Coconut Chutney | Green Coconut Chutney is a traditional and tasty South Indian condiment recipe. It is a refreshing and simple chutney recipe made with fresh coriander leaves (cilantro), fresh coconut, green chilies, shallots, ginger, few curry leaves, mint leaves (optional), roasted chana (pottukadalai) and salt to taste.

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It goes well with any South Indian dishes like IDLY, DOSA, ROTI, UPMA, MEDU VADA, BONDA, PAKORA and PONGAL. You can make many variations while preparing chutney as per your tastes and preferences. Further, you can also serve this thick chutney with rice too.

INGREDIETNS USED FOR MAKING CHUTNEY:

CORIANDER LEAVES: Coriander leaves is also known as Cilantro and dhaniya. All the parts of the plant is edible like dried seeds (coriander seeds), stem and leaves. And even its roots are also used in Thai cooking.

These leaves are used in making soups, salsa, chutneys, and mostly used for garnish. Usually, coriander leaves are often used raw or added immediately before serving. Coriander leaves loose its aroma when dried or frozen.

SHALLOTS (MADRAS ONION): Shallots are the traditional choice in many South Indian cuisines like for making chutneys, fish curries, sambars etc.

They are relative of onions. It is small in size when compare to local onions. These shallots are used in cooking for making pickles, deep fried shallots are used as a condiments and biryanis. And also served with porridge. They taste milder when compare to common onions.

FRESH COCONUT: Adding fresh coconut gives a thick and creamy taste to the chutney. I usually, prefer fresh coconut instead of frozen one for making chutneys.

ROASTED CHANA (POTTUKADALAI): It is purely optional to add roasted chana to chutney. As it gives thickness to the chutney. You can also add roasted peanuts instead of roasted chana.

GREEN CHILIES: You can also use dry red chilies instead of green chilies. I usually, fry green chilies with little oil and then use for making chutney.

MINT LEAVES: Adding mint leaves gives a nice flavor and taste to the chutney. And it as got many medicinal values too. So, it is always good to add mint leaves in dishes.

GINGER AND GARLIC: As we all now that ginger is good for digestion. Again adding ginger gives a fresh flavor and taste to chutney. If you don’t like the taste of ginger instead you can add garlic pods too. Garlic is also good for cold and digestion. Adding garlic adds tastes to chutney.

FAQ:

Why is my chutney is bitter?

Firstly, don’t grind the chutney for too long, as it may turn bitter. Secondly, use only tender and fresh coriander leaves for making chutney, avoid mature stalks and stems.

I usually prefer frying ingredients by adding little oil for 1 to 2 minutes under low flame and then grind it into a chutney. By doing this, you will not feel bitterness and it can be stored for 1 to 2 days in fridge.

How to reduce coriander bitterness?

You can add shallots, coconuts, mint to reduce the bitterness.

HOW TO MAKE CORIANDER COCONUT CHUTNEY

(STEPWISE PHOTOS AND DIRECTIONS)

Firstly, heat a pan and add in little oil, shallots, green chilies, ginger and few curry leaves. Sauté for 2 to 3 minutes under low flame.

Then add in fresh coriander leaves. Here I am using both the stem and the leaves.

Again sauté for another 1 minute and switch off the flame. Allow it cool down completely.