Green coconut chutney

Preparation info

  • Difficulty


  • Makes

    1 x 250 ml


Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

This is the go-to chutney in India, served with virtually everything. It is particularly popular at breakfast, but you’ll also find it on thali plates, served with idli, dosa or vada (savoury fried snacks), and offered as a condiment with dinner.


  • 25 g (1 oz/¾ cup) coriander (cilantro) leaves
  • 60 g ( oz/¾ cup) freshly grated coconut, or frozen coconut
  • 1 Indian green chilli, chopped
  • 1 cm (½ inch) knob of fresh ginger, peeled and chopped
  • 1½–2 tablespoons roasted chana dhal
  • a pinch of salt, or to taste
  • 1 teaspoon sugar, or to taste
  • ½ teaspoon lemon juice, or to taste

For Tempering

  • 1 tablespoon virgin coconut oil
  • ½ teaspoon brown mustard seeds
  • ¾ teaspoon dried black lentils (urad dhal)
  • 8–10 fresh curry leaves


Place the coriander, coconut, chilli, ginger and chana dhal in a blender. Add 100 ml ( fl oz) water and blend until smooth. Season to taste with salt, sugar and lemon juice, mixing well.

For tempering, heat the coconut oil in a small heavy-based frying pan over medium–high heat. Add the mustard seeds and lentils. Cook for a minute or two, until the mustard seeds splutter and the lentils brown. Add the curry leaves and fry for a few seconds, until fragrant.

Stir the tempering mixture through the chutney.

Serve straight away, or spoon into a sterilised jar, seal and refrigerate. The chutney will keep in the fridge for 2–3 days.