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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
Cook Time5 minutes
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