Cilantro Coconut Chutney
A vibrant and creamy South Indian chutney made with fresh coconut, cilantro, and a hint of green chili. A perfect, cooling accompaniment for idli, dosa, and vada.
For 4 servings
Blend the chutney ingredients.
- In a blender jar, combine the grated coconut, coriander leaves, green chili, ginger, and silken tofu.
- Add the lemon juice, salt, and water.
- Blend to a smooth paste. Add a little more water, one teaspoon at a time, if needed to reach your desired consistency.
TIPUse chilled water while blending to help the cilantro retain its vibrant green color.Prepare the tempering.
- Heat the coconut oil in a small pan or tadka pan over medium heat.
- Once the oil is hot, add the mustard seeds and let them splutter.
- Add the urad dal and sauté until it turns light golden brown.
- Finally, add the curry leaves and cook for a few seconds until they turn crisp.
TIPBe careful when adding curry leaves to hot oil as they can splutter vigorously.Combine and serve.
Pour the hot tempering over the blended chutney and mix well. Serve immediately with your favorite South Indian dishes.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use fresh, moist coconut rather than desiccated for the most authentic flavor and texture.
- 2Do not over-blend the mixture, as the heat from the blades can affect the fresh taste of the cilantro.
- 3Ensure the mustard seeds fully pop to avoid a bitter taste in the tempering.
- 4For a thicker chutney, reduce the amount of water used for blending.
Adapt it for your goals.
Jain
Omit the ginger. You can add a small piece of raw banana for a similar texture and mild flavor.
quickQuick
Skip the tempering step and serve the chutney fresh after blending for a quicker, raw version.
spicySpicy
Add an extra green chili or a small piece of dried red chili to the blender for more heat.
healthyHealthy
To reduce fat, you can skip the tempering step entirely. The chutney is still delicious without it.
Why this is on our healthy list.
Rich in Antioxidants
Cilantro is packed with antioxidants that can help protect your body from cellular damage.
Provides Healthy Fats
Fresh coconut is a good source of medium-chain triglycerides (MCTs), a type of fat that can be easily used for energy.
Aids Digestion
Ginger is well-known for its digestive properties, helping to soothe the stomach and reduce nausea.
Frequently asked questions
Yes, it's quite healthy. Coconut provides healthy fats, while cilantro is rich in antioxidants and vitamins. This version uses silken tofu instead of yogurt, making it dairy-free and adding a bit of plant-based protein.