Coconut-Coriander Chutney

In most south Indian households, dosas and idlis rule the breakfast menu. Fluffy idlis and ghee rich dosas are enjoyed the most when accompanied with a nice spicy chutney. Chutneys are an integral part of every south Indian breakfast.

The common sight in our households during the mornings are the aroma of the dosas being cooked or the idlis being steamed and not to forget the whirring sound of the mixers grinding the yummy chutneys.

Today,  Food-Filment presents to you the most common chutney that you get in most of the restaurants : the coconut-coriander chutney 🙂


To Grind:

Shredded Coconut (fresh / frozen) – 1 cup

Coriander leaves – 1/4 of a small bunch

Green chillies – 4 nos

Ginger – 1/2 inch piece

Fried channa dal / putani / hurigadle – 1 tsp

Tamarind pulp / paste – 1/2 tsp

Salt – as per taste

For Tempering:

Mustard seeds – 1 tsp

Urad Dal – 1/2 tsp

Asofoetida powder – 1/4 tsp

Curry leaves – few – chopped finely


If using frozen coconut then defrost it before grinding.

Grind the ingredients mentioned under ‘to grind’ section with 1 cup of water and required salt into a fine smooth textured puree.

Your chutney is now ground. Next prepare the tempering.


In a tempering pan, heat oil. Add mustard seeds, urad dal, asofoetida and urad dal and curry leaves. Saute till done.

Add the tempering to the chutney.


Your coconut-coriander chutney is ready to be served.


Serve it with any of your favorite Idli / dosas / rottis.

Coconut Chutney_foodfilment



IMG_7512The below link has some instant breakfast recipes with which the coconut-coriander chutney goes well with 🙂



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