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A Journey into the World of Coriander Coconut Chutney

In the realm of Indian cuisine, few condiments can compare to the zesty appeal and culinary versatility of the coriander coconut chutney. Steeped in flavours as diverse as the Indian subcontinent itself, this delightful accompaniment takes us on an unforgettable gastronomic journey.

A Step-by-Step Guide to Coriander Coconut Chutney

Let's embark on a step-by-step walkthrough to creating the ultimate Coriander Coconut Chutney, a perfect blend of fresh herbs, coconut, and a melange of aromatic spices.


  • Fresh Coriander Leaves (Cilantro) - 2 cups, packed

  • Freshly Grated Coconut - 1 cup

  • Green Chillies - 3-4, according to taste

  • Roasted Gram Dal (Dalia) - 2 tablespoons

  • Ginger - 1 inch piece, peeled

  • Fresh Lemon Juice - 2 tablespoons

  • Salt - to taste

  • Water - 1/4 cup or as needed

For the tempering:

  • Mustard Seeds - 1/2 teaspoon

  • Dried Red Chillies - 2

  • Curry Leaves - a few

  • Asafoetida (Hing) - a pinch

  • Oil - 1 tablespoon


  1. Rinse the Fresh Coriander: Begin by thoroughly washing the coriander leaves to remove any dust or impurities. Then, pat them dry using a clean kitchen towel.

  2. Assemble your Ingredients: Prepare all your ingredients and have them readily available. This means grating your coconut, deseeding your green chillies, and getting your roasted gram dal ready.

The Making of the Chutney

  1. Blend the Ingredients: In a blender or food processor, combine the coriander leaves, grated coconut, green chillies, ginger, roasted gram dal, and salt. Gradually add water and blend until you achieve a smooth paste.

  2. Add Fresh Lemon Juice: Stir in the fresh lemon juice, adjusting the quantity to suit your taste.

The Art of Tempering

  1. Heat the Oil: Heat a tablespoon of oil in a small pan. Add the mustard seeds and allow them to splutter.

  2. Add the Remaining Ingredients: Throw in the dried red chillies, curry leaves, and a pinch of asafoetida. Sauté for a few seconds until the chillies darken.

  3. Pour the Tempering over the Chutney: Pour this tempering over the prepared chutney and mix well.

Your Coriander Coconut Chutney is now ready to be served and savoured!


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