Green Coconut Chutney

An aromatic tadka of curry leaves and mustard seeds compliments the mild spicy taste of coconut, chillies and coriander.

Cooking Time: 25 mins

Serves: 4


  • 1/2 cup fresh coconut (grated)
  • Salt
  • 1/4 cup water
  • 2 green chillies (chopped)
  • 2 garlic cloves
  • 1½ teaspoon lemon juice
  • 1/4 inch ginger
  • 1/2 cup coriander leaves (chopped)
  • 1 tablespoon chana dal (roasted)


  • 1/4 teaspoon Mustard Seeds
  • 2 teaspoons Oil
  • 4-5 Curry Leaves


  • Grate ginger, green chillies, coconut, roasted peanuts and salt in a grinder.
  • Blend till the mixture is smooth.
  • Mix lemon juice along with coriander leaves and four table spoons of water.
  • Blend the mixture again.
  • Add water if the consistency is too thick.
  • Heat some oil in a pan.
  • Add mustard seeds to it.
  • Add curry leaves when the mustard seeds splutter.
  • Add the tadka to the coconut chutney.
  • Serve with idli or dosa.




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