Green Coconut Chutney


  • 1.5 cups fresh coconut roughly chopped
  • 2 inch tamarind piece
  • 1 garlic clove
  • 1 inch ginger
  • 2 green chillies
  • 2 tablespoons raw peanuts
  • 1 cup fresh coriander
  • salt to taste
For tempering/taka
    • 2-3 tablespoons oil
    • 1 teaspoon mustard seeds
    • 1 teaspoon urad daal
    • 6-8 fresh curry leaves

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

  1. In a mixer grinder jar add roughly chopped coconut, green chilli, ginger, garlic, raw peanuts, salt, tamarind, fresh coriander and little water. Grind everything together for a minute.
  2. Scrape the sides and add some water, depending on how thick or liquid you want the coconut chutney.
  3. Grind for couple of more minutes, till it gets a coarse texture and then keep it aside.
  4. For tempering, place a pan over medium flame and add oil in it. Once it becomes hot add mustard seeds, urad dal and curry leaves and saute for a minute.
  5. Now pour the hot tempering on the chutney and mix well.
  6. Serve with idli, dosa or uttapams.
  7. Tastes best when fresh. Can be stored for upto a day in the refrigerator.

Recipe Notes

  • If you do not have tamarind then you can replace it with lemon juice also.
  • Raw peanuts can be replaced with roasted chana dal.

Write a Comment

Your email address will not be published. Required fields are marked *