Coconut cilantro chutney / Thengai kothamalli chutney (Tamil) is a staple side dish for various breakfast and snack-time menus. In a South Indian household, it is an easy go-to recipe since all ingredients are usually available in our pantries at all times. Making this with a little cilantro is our family favorite, however, you may skip it if you want a traditional coconut chutney. Let’s get to grinding

WHAT YOU WILL NEED

Ingredients

Note: 1 cup = 235 ml

For grinding

1. 2 Tbsp. roasted gram (pottu-kadalai in Tamil / chutney dal in Hindi)
2. 1 Tbsp. ginger, roughly chopped
3. 1 serrano green chilli or 2 regular green chillies, roughly chopped
4. 1 cup fresh or frozen coconut (not dessicated), grated or shredded or just randomly chopped
5. ¼ cup cilantro, loosely packed
6. Salt to taste (¾ tsp. salt)
7. 1 cup water

For tempering

1. 1 tsp. coconut oil or any cooking oil
2. ½ tsp. mustard seeds
3. 1 sprig curry leaves

Kitchen Tools

1. Small or medium size blender jar and blender
2. Small serving bowl
3. Tempering pan
4. Serving spoon

PREPARATION (with step-by-step photos)

Step 1 – Place all ingredients for grinding into a small or medium size blender jar: 2 Tbsp. roasted gram, 1 Tbsp. roughly chopped ginger, 1 roughly chopped serrano green chilli, 1 cup grated coconut, ¼ cup loosely packed cilantro,  ¾ tsp. salt and 1 cup water

Step 2 – Close the lid and blend it to a smooth paste and set aside in a small serving bowl

Step 3 – Set a tempering pan on medium heat and add 1 tsp. coconut oil

Step 4 – When the oil is hot, add ½ tsp. mustard seeds and allow it to crackle. To this, add one sprig curry leaves separated from the stem and turn off the heat immediately

Step 5 – Add the seasoning to the blended coconut cilantro chutney and give it a good mix

Step 6 – Enjoy your sublime coconut cilantro chutney😋

Note: Coconut cilantro chutney pairs well with any of these South Indian snacks – rava dosa, plain dosa, idli, bajji, puris, upma, ven-pongal. And of course, go creative and try these with North Indian snacks too – samosas or aloo parathas with coconut chutney anyone? 

The humble coconut tree is a versatile super star with uses in foods, medicines, cosmetics, textiles, furniture, housing material, etc. On a sunny afternoon, one can enjoy tender coconut water and eat the tender meat and satisfy both thirst and hunger. You can eat it raw or add it to recipes in different forms – coconut water, meat, flakes, shreds, milk, oil. Since every part of a coconut is useful, it is considered auspicious and is a part of every ritual / festival / occasion in the Hindu culture. It symbolizes the purpose of one’s life to be useful to others in every way possible – one of the many lessons Mother Nature teaches us humans☺

Coconut Cilantro Chutney

Recipe by Sublime RecipesCourse: SidesCuisine: IndianDifficulty: Easy

Servings

2

cups

Prep Time

5

minutes

Cook Time

5

minutes

Ready In

10

minutes

Note: 1 cup = 235 ml

What You Will Need

• Ingredients
• For grinding

• Tbsp. roasted gram (pottu-kadalai in Tamil / chutney dal in Hindi)

• 1 Tbsp. ginger, roughly chopped

• 1 serrano green chilli or 2 regular green chillies, roughly chopped

• 1 cup fresh or frozen coconut (not dessicated), grated or shredded or just randomly chopped

• ¼ cup cilantro, loosely packed

• Salt to taste (¾ tsp. salt)

• 1 cup water

• For tempering

• 1 tsp. coconut oil or any cooking oil

• ½ tsp. mustard seeds

• 1 sprig curry leaves

• Kitchen Tools

• Small or medium size blender jar and blender

• Small serving bowl

• Tempering pan

• Serving spoon

Preparation

• Place all ingredients for grinding into a small or medium size blender jar: 2 Tbsp. roasted gram, 1 Tbsp. roughly chopped ginger, 1 roughly chopped serrano green chilli, 1 cup grated coconut, ¼ cup loosely packed cilantro,  ¾ tsp. salt and 1 cup water
• Close the lid and blend it to a smooth paste and set aside in a small serving bowl
• Set a tempering pan on medium heat and add 1 tsp. coconut oil
• When the oil is hot, add ½ tsp. mustard seeds and allow it to crackle. To this, add one sprig curry leaves separated from the stem and turn off the heat immediately
• Add the seasoning to the blended coconut cilantro chutney and give it a good mix
• Enjoy your sublime coconut cilantro chutney😋
  
  Note: Coconut cilantro chutney pairs well with any of these South Indian snacks – rava dosa, plain dosa, idli, bajji, puris, upma, ven-pongal. And of course, go creative and try these with North Indian snacks too – samosas or aloo parathas with coconut chutney anyone? 

Thank you for stopping by. If you’ve tried this recipe, I would love to hear from you. Please add your comments below and / or rate this recipe. Your feedback will help me improve and share better recipes with you.