Easy, super versatile, unbelievably flavorful green coconut chutney made with cilantro and green chili is one of my favorite condiments ever! Tempering spices and adding them to the chutney yields such an incredible flavor boost!
No freshly grated coconut? No problem. I show you how to make it with more easily accessible desiccated coconut too.
- What is coconut chutney?
- Why this recipe works
- Ingredients
- How to make coconut chutney
- Recipe tips
- Coconut chutney variations
- What to serve with coconut chutney?
- Storage tips
- Recipe FAQs
What is coconut chutney?
There are almost an infinite number of coconut chutney out there! From wet coconut chutney and dry coconut chutney to different flavors and ingredients, it’s such a versatile condiment.
This green coconut chutney is super popular in South Asia, and was introduced to Sri Lanka by way of India. The green color comes from green chili and cilantro (i.e. coriander in South Asia) blended with coconut.
We often eat this chutney with different types of dosa and vada (like dal vada ), but you can enjoy it with other meals or curry recipes as well.
This green coconut chutney recipe is very similar to the one served in Tamil restaurants in Sri Lanka, but you can make a simpler version at home when in a hurry too!
Why this recipe works
- You can make this in a high-powered blender . You don’t need a grinder blender to make this.
- I show you how to make the most flavorful version of this cilantro coconut chutney.
- I also share how to make the cheat’s version , that’s still BIG on flavor, but with fewer ingredients.
- You can also make this green chutney with desiccated coconut when you don’t have fresh coconut on hand!
Ingredients
Coconut chutney
- Shredded coconut – Fresh coconut or desiccated coconut.
- Coconut milk – To hydrate the coconut chutney.
- Water – To achieve the right consistency.
- Green chili – For flavor and spice (remove seeds to make it less spicy, if you prefer).
- Cilantro – For flavor (we don’t always use cilantro in ours).
- Ginger – For flavor and spice.
- Curry leaves – For flavor.
- Chana dhal (split dried chickpeas) – For texture and flavor.
- Lime – optional, but recommended.
To temper
- Oil – Any neutral oil. Don’t use olive oil.
- Mustard seeds – Black mustard seeds.
- Dried red chili
- Curry leaves – Optional, but recommended.
- Cumin – Whole seeds.
- Asafoetida (also spelled Asafetida) – Optional, but helps with digestion and is also known as Indian MSG as it adds a lovely savory flavor. Also known as “hing” in India and “perumkayam” in Sri Lanka.
If you remove green chili and cilantro, the resulting chutney is a white coconut chutney . This is mild, and will have less flavor for milder palates.
How to make coconut chutney
Step 1 – Hydrate the desiccated coconut (optional)
Heat up the coconut milk or water until simmering. Pour it over the desiccated coconut and quickly stir. Cover and let the coconut hydrate for a few minutes (image 1) . I like to use coconut milk to add more richness and flavor. But you can use water as well.
If you’re using desiccated coconut, it’ll have a drier texture than freshly grated coconut (or frozen fresh coconut). This is because it’s dehydrated.
You don’t have to separately hydrate the desiccated coconut, and you can simply just blend it with extra water / milk. However, I find that hydrating it first prevents the coconut from having a dry, scratchy texture (and imitates the texture of fresh coconut much better).
Step 2 – Toast the chana dhal
Place the chana dhal on a non-stick pan or stainless steel skillet. You can add a little bit of oil if you like, but it’s not necessary. Heat over medium heat until the lentils are toasted and a little colored (image 2) . Transfer to a bowl and set aside.
Chana dal adds flavor and texture, but also adds fiber and nutrients to the coconut chutney. However, you can skip this step too, if you prefer.
When I’m in a hurry, I skip this step to cut down on time, and it still comes out delicious!
Step 3 – Prepare the other ingredients
If you have a high powered blender, you don’t have to cut the other ingredients into smaller pieces. But if your blender is smaller or not as powerful, it’s a good idea to prep the other ingredients by finely chopping them. This will help them blend better with the coconut.
Peel and chop the ginger, and finely slice / chop the green chilies, curry leaves, and fresh cilantro (fresh coriander leaves). If needed, use a small spice grinder or mortar and pestle to grind the toasted dhal as well.
Step 4 – Blend
Add the toasted dhal, fresh grated coconut OR hydrated desiccated coconut, along with the ginger, green chili, curry leaves, and cilantro (images 3 – 4) .
Blend until the ingredients are starting to incorporate together. Scrape the sides as you go to ensure everything is blending well. If you can see chunks of any ingredients, keep blending (image 5).
If the chutney is too thick, and you can still see the dal or chili (image 6) , add some water to help blend the chutney further (image 7).
While I do like my coconut chutney to be a little thick, you can add more water to make it more liquid but still be like a thick sauce. Blend until you get the desired consistency (image 8) .
Step 5 – Taste and season
Scrape the mixture out of the blender and into a bowl.
Taste the coconut chutney and add salt to taste. Squeeze some lime juice (or lemon juice) and mix it in to brighten the overall flavors as well.
Step 6 – Temper the spices
In a small pan, place a little oil and heat over medium heat. Add the mustard seeds and sauté until they start to pop.
While the oil is heating, chop the dried red chillies. When the mustard seeds start to pop, add the cumin, dried red chili, and curry leaves. Fry for a few seconds to fry the leaves without burning them. Add a pinch of asafoetida and immediately remove from the heat.
Step 7 – Pour the tempered spices over the coconut chutney
Immediately pour the tempered spices into the chutney (image 9).
I like to stir the tempered spices into the chutney immediately, as this adds a lovely smokiness to the chutney (image 10) . However, you can also save some of the tempered spices and oil to garnish the chutney when serving, if you like.
Recipe tips
This recipe is very simple! But there are some keys to achieve great flavor.
- The green in this green coconut chutney comes from green chili and cilantro. Growing up, my family didn’t always use cilantro, but we ALWAYS used green chili .
- To make it less spicy, you can remove the seeds from the green chili . So you still get the flavor and color from the green chili, but much less heat.
- This is traditionally made with freshly grated coconut. However, I know sometimes it’s hard to find freshly grated coconut, or even frozen grated coconut (in many parts of the US and Canada). That’s why I make it with desiccated coconut instead to show you that you can still make an INCREDIBLE coconut chutney with easily accessible ingredients (this applies to my coconut roti too).
- Hydrating the desiccated coconut definitely makes a difference in the texture!
- You can skip chana dhal if you prefer, but don’t skip the tempering ! It makes such a big difference in flavor! Just like with my dal curry recipe .
- When tempering spices, you can leave out the red chili for a milder result, if you prefer.
- Curry leaves add so much flavor to this dish ! If you can’t find fresh curry leaves, you can use dried curry leaves too. If you can’t find curry leaves at all, then don’t fret it, just leave it out. Do not substitute it with anything else, since there’s no direct substitute for it in this recipe.
Coconut chutney variations
White coconut chutney
White coconut chutney is the mildest version of coconut chutney. It usually doesn’t contain any green chili (but may sometimes contain one green chili for flavor). It can contain ground coriander and a little bit of other spices for flavor as well.
Red coconut chutney
This can contain quite a bit of heat! In addition to red chili, it can also contain chili powder. Tamarind can be added to balance the flavor as well.
Tomato coconut chutney
This chutney is super flavorful, because tomatoes are cooked down with onion and then mixed with coconut before blending. It can be spicy depending on how much chili you add to it.
Peanut coconut chutney
It’s a green or white coconut chutney made with the addition of peanuts. You blend the peanuts along with the coconut, and the result is a very nutty, creamy coconut chutney, with a lovely spiciness.
It’s usually served with idli, because idli is served with gunpowder spices, which also contain ground nuts.
Dry coconut chutney
Dry coconut chutney is a whole other aspect of coconut chutney. This is the most popular type of chutney in Sri Lanka. Also known as coconut sambol. The classic dry coconut chutney or coconut sambol is orange in color, because it’s made with red chili powder. It’s a key component of this chicken and melon salad .
Chili is mixed with onion, lime juice, and freshly grated coconut to make a spicy and flavorful chutney. Maldive fish (umbalakada) pieces are added, which yield a lovely umami flavor that isn’t present in wet coconut chutney variations.
This dry coconut chutney can also be made with green chili to make a green coconut sambol (like in this black pork curry recipe ). And you can toast this coconut sambal to make a toasted coconut chutney as well!
One of my favorite ways to eat this growing up was as a sandwich spread for school lunches!
What to serve with coconut chutney?
I’ll eat any type of coconut chutney with any dish, because these chutney recipes pair well with just about anything! In fact, growing up, any time my mother made this, I ate it with a spoon… just on its own!
Many South Indian dishes and Sri Lankan dishes are served with some form of coconut chutney as a side dish. Here are some classics,
- Vada (vadai) such as dal vada (lentil fritters)
- Dosa
- Uttapam
- Idli
- Rice
- String hoppers (indiappam)
- Roti ( coconut roti , roti canai )
Storage tips
This green coconut chutney will keep in an airtight container in the fridge for about 5 days . Store this in the freezer for up to 1 month .
But make sure to separate portions before freezing to avoid repeated thawing and refreezing.
Can I use frozen coconut to make this chutney?
Yes, you can! You can buy frozen grated coconut in Asian or Indian grocery stores. Let it thaw out in the fridge overnight, and then use it in the recipe. Make sure it’s not young coconut flesh, which is very different in texture.
Can I make this ahead of time?
Yes, you can! You can make this 1 – 2 days ahead of time, because it’ll store in the fridge for up to 5 days. If you want to make it ahead for longer than 2 days, then I recommend freezing it.
How can I adjust the consistency of this chutney?
By adding a little water you can make the consistency thinner. If you want to make a thick chutney, you will need to blend in more coconut.
Recipe
Green Coconut Chutney
Ingredients
- 1 cup desiccated coconut
- 60 mL coconut milk or water
- 2 tbsp chana dal
- 3 - 4 green chili see recipe notes
- ¼ cup packed cilantro (known as coriander leaves in South Asia)
- 5 - 6 curry leaves
- ½ inch piece ginger
- Salt to taste
- Lime juice to taste (fresh lime juice preferably)
- Water to get the desired consistency
Tempering spices
- 2 tsp vegetable oil
- 2 dried red chili
- 4 - 5 curry leaves
- 2 tsp black mustard seeds or brown mustard seeds
- ½ tsp cumin seeds
- 1 pinch asafoetida also known as hing
Instructions
Preparing the desiccated coconut
- Heat the coconut milk (or water) until it starts to simmer. This can be done in a pot on the stove, or in the microwave. 60 mL coconut milk or water
- Add the desiccated coconut and stir to combine. Cover and allow the coconut to absorb the liquid while off the heat. About 10 minutes is enough (longer if making larger batches). 1 cup desiccated coconut
- You can skip the above steps if you’re using fresh grated coconut, but make sure the coconut is thawed if you use frozen coconut.
Toasting chana dhal
- Adding oil is optional. Place the dhal in a non-stick pan and heat over medium heat. 2 tbsp chana dal
- As the pan heats, move the dhal around on the pan to make sure it toasts evenly and is not burning.
- When the dhal starts to turn color, and you can smell the toasty fragrant dhal, remove the pan from the stove. Place the dhal in a small bowl to let it cool down slightly.
Making the green coconut chutney
- Slice the green chili lengthwise first (and optionally remove the seeds only if you want to reduce the level of heat). Then slice the green chili again smaller. 3 - 4 green chili
- Peel and chop the ginger. Chop the curry leaves. Chop the cilantro. Grind the chana dhal in a spice grinder OR mortar and pestle. See recipe notes below. 5 - 6 curry leaves, ½ inch piece ginger, ¼ cup packed cilantro
- Place the coconut (rehydrated desiccated coconut OR freshly grated coconut) in the blender jug. Also add the chana dhal, chili, cilantro, ginger, and curry leaves.
- Blend the ingredients together. The mixture will be thick, and you can use the blender stirrer to help with mixing the ingredients.
- Add extra water, a splash at a time as needed, to help grind the coconut chutney until it looks fairly smooth. You should not be able to see any green flecks or dhal chunks. The coconut chutney will look uniformly pale green in color, and the coconut should have blended into very small pieces. The coconut should have a fine texture rather than the medium shred it was at the start. Water
- Add enough water to get the consistency you prefer.
- Scrape the coconut chutney into a bowl. Taste and season with salt and add a squeeze of lime to taste as well. Set aside. Salt, Lime juice
Tempering
- In a small pan or pot, add the oil and heat over medium heat. Add the mustard seeds and let them heat up with the oil while regularly strirring. 2 tsp vegetable oil, 2 tsp black mustard seeds
- When the mustard seeds start to sizzle, prepare the dried chili by cutting it into small pieces. As soon as the mustard seeds start to pop, add the cumin seeds, curry leaves, and the dried red chili, and sauté for a few seconds until the curry leaves and red chili start to become crisp (but do not let them burn). 2 dried red chili, ½ tsp cumin seeds, 4 - 5 curry leaves
- Remove from the heat and add the asafoetida (optional) and stir it in. 1 pinch asafoetida
- Immediately add the tempered spices to the coconut chutney and stir it in.
- Serve, and enjoy!
Notes
Note on using fresh coconut or desiccated coconut
Note on preparing ingredients for your blender
Notes on adjusting the flavor and using green chili
Nutrition
Recipe from The Flavor Bender by Dini Kodippili
Green Coconut Chutney https://www.theflavorbender.com/green-coconut-chutney-recipe/
