Description
Hands coriander coconut chutney is a vibrant and creamy Indian condiment made with fresh coconut, coriander leaves, green chili, and warming spices. Perfect with dosa, idli, or as a spread, this chutney brings freshness and nutrition to any meal.
Ingredients
1 cup fresh grated coconut (or thawed frozen coconut)
½ cup coriander leaves, chopped (with tender stems)
1 green chili (adjust to spice preference)
½ inch fresh ginger
2 tbsp roasted chana dal (optional, for texture and protein)
Salt to taste
¼ cup cold water (adjust as needed)
Juice of ½ lemon (or 1 tsp tamarind pulp for variation)
For tempering (optional):
1 tsp coconut oil (or neutral oil)
½ tsp mustard seeds
½ tsp urad dal
5 curry leaves
A pinch of hing (asafoetida)
Instructions
1. Add coconut, coriander, chili, ginger, chana dal, salt, and water to a blender.
2. Blend until smooth or slightly coarse, depending on texture preference.
3. Stir in lemon juice (or tamarind) and adjust salt if needed.
4. For tempering, heat oil in a small pan. Add mustard seeds and let them pop.
5. Add urad dal, curry leaves, and hing. Sauté until golden.
6. Pour tempering over the chutney and mix well.
7. Serve fresh or chill before serving for enhanced flavor.
Notes
For a spicier version, add more green chilies or a small garlic clove.
For a cooling variation, mix in 1 tablespoon of plain yogurt.
Keto Tip: Replace chana dal with soaked almonds or sunflower seeds.
Use within 2–3 days. Refrigerate in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Condiment, Chutney
- Method: Blending + Tempering
- Cuisine: Indian (South Indian-inspired)
Nutrition
- Serving Size: ~2 tablespoons
- Calories: 110
- Sugar: 1.3g
- Sodium: 128mg
- Fat: 9.6g
- Saturated Fat: 7.2g
- Unsaturated Fat: 2.4g
- Trans Fat: 0g
- Carbohydrates: 5.1g
- Fiber: 2.2g
- Protein: 2.1g
- Cholesterol: 0mg