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Coriander & Coconut Chutney

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Coriander and Coconut Chutney

Coconut & Coriander Chutney

This coriander and coconut chutney is so good with dosas!

This simple coriander and coconut chutney is so good served with dosas and idlis. When I serve dosas and/or idlis, I always like to have a good selection of chutneys and pickles to serve with them. It just makes the meal that much more interesting.

You can make this one on the same day you make your dosa or idli batter. Both of these batters need to ferment for at least 24 hours and the flavours in this chutney improve and develop in this time.

The fresh curry leaves that I use in this recipe make the fragrance at the end amazing. Make sure to use fresh curry leaves as opposed to dry ones which have little flavour and your chutney will be out of this world!

Any brand of coconut water is fine to use and coconut water is now readily available at most supermarkets.

If you enjoy this chutney recipe try my others:


Tomato Chutney
Coriander & Mint Chutney
Coconut, Tomato & Chilli Chutney
Tomato, Onion & Chilli Chutney
Spicy Coriander Chutney
Garlic Chutney

Making chutney

Crack open the coconut and retain the water. Remove the shell but keep the brown inner skin.

Making coriander chutney

Once blended, add the coconut amino as recommended or to taste.

Making coriander and coconut chutney

Tempering the oil with mustard seeds and curry leaves.

coriander and coconut chutney

All done! If making this coriander and coconut  chutney ahead of time, temper the spices and add just before serving.

Yield: 250ml

Coriander & Coconut Chutney

Coriander & Coconut Chutney
Prep Time 10 minutes
Total Time 10 minutes


  • 1 large bunch fresh coriander
  • 1 1/2 tablespoons garlic and ginger paste
  • 1 teaspoon roasted cumin seeds
  • 3 green chillies
  • 1/2 coconut - retain the coconut water
  • Juice of one to two limes (to taste)
  • 2 tablespoons coconut amino
  • 3 tablespoon rapeseed oil
  • 1 teaspoon brown mustard seeds
  • 10 fresh or frozen curry leaves


  1. Place the coriander, garlic and ginger paste, cumin seeds, chillies, coconut and lime juice in a blender and blend until smooth with some of the retained coconut water. This can be stored in the fridge, covered overnight.
  2. When ready to serve, pour the rapeseed oil in a small frying pan over medium high heat. When the oil is visibly hot, add the mustard seeds.
  3. When the seeds begin to pop, stir in the curry leaves and fry for about 20 seconds.
  4. Place the chutney in a serving bowl and pour the oil mixture over the top to serve.

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