This is a very easy chutney that I make almost weekly as it can be used in so many different ways. I use it as a spread for sandwiches and rolls, as a dip for chiilas, dosas and parathas, and sometimes as a base for curries. Additionally, there are no fixed proportions for the herbs and spices, it works with any combination that you have in the fridge or garden. I am sharing a baseline recipe but customize it based on what you have or prefer; for example, if you love coconut, you can add more coconut than suggested and if you do not like coconut, you may leave it out completely.

Step by Step

1. Clean and wash
   • 1 bunch of cilantro, stems and leaves, roughly chopped, about 2 cups
   • 3-4 sprigs, curry leaves (optional)
   • 1/2 cup fresh mint leaves (optional)
   • 1″ piece of fresh ginger, chopped into chunks
   • 3-4 cloves garlic, peeled
   • 4-5 green chillies
2. Place all in a blender and blend till crushed.
3. Add
   • 1/2 cup grated coconut (fresh or frozen)
   • 1 tbsp tamarind pulp
   • Use the readymade pulp or if using pods, soak 1 tsp dried pods in 1/4 c water for 10 mins. Squeeze all the pulp and discard the seeds and skin
4. Add
   • 1.5 tsp salt
   • 1 tsp sugar
   • 1 tsp cumin seeds
   • 2 tsp lemon or lime juice
   • 1/4 cup water (add more as needed)
5. Blend everything till smooth and soft, taste and add more salt if needed
6. Store refrigerated in a glass jar or covered bowl
7. Use as needed within 8-10 days

Print Recipe

Coconut Cilantro Chutney

This is a very easy chutney that I make almost weekly as it can be used in so many different ways. I use it as a spread for sandwiches and tools, as a dip for dosas and parathas, and sometimes as a base for curries. Additionally, there are no fixed proportions for the herbs and spices, it works with any combination that you have in the fridge or garden.

Prep Time10 minutes mins

Cook Time5 minutes mins

Course: Chutneys, Dips, Sides

Cuisine: Indian

Keyword: chutney, cilantro, cilantro chutney, coconut, coconut chutney, garlic, ginger

Servings: 1.5 cups

Author: Madhavi

Equipment

• Blender

Ingredients

• 2 cups cilantro, stems and leaves, one large bunch
• 1/2 cup fresh curry leaves, about 3-4 sprigs optional
• 1/2 cup fresh mint leaves optional
• 1 inch fresh ginger, chopped into chunks
• 4 cloves garlic peeled
• 1/2 cup grated coconut fresh or frozen
• 1 tbsp tamarind pulp
• 1.5 tsp salt
• 1 tsp sugar
• 2 tsp lemon or lime juice
• 1 tsp cumin seeds
• 1/4 cup water

Instructions

• Clean and wash

  1 bunch of cilantro, stems and leaves, roughly chopped, about 2 cups

  3-4 sprigs, curry leaves (optional)

  1/2 cup fresh mint leaves (optional)

  1" piece of fresh ginger, chopped into chunks

  3-4 cloves garlic, peeled
• Place all in a blender and blend till crushed.
• Add

  1/2 cup grated coconut (fresh or frozen)

  1 tbsp tamarind pulp

  Use the readymade pulp or if using pods, soak 1 tsp dried pods in 1/4 c water for 10 mins. Squeeze all the pulp and discard the seeds and skin.
• Add

  1.5 tsp salt

  1 tsp sugar

  1 tsp cumin seeds

  2 tsp lemon or lime juice

  1/4 cup water (add more if needed)
• Blend everything till smooth and soft
• Store refrigerated in a glass jar or covered bowl
• Use as needed within 8-10 days
• Use it as a spread for sandwiches and rolls, as a dip for chiilas, dosas and parathas, and sometimes as a base for curries