Green coconut chutney for dosas and so much more is a staple in our house! This simple chutney is addictive with big coconut flavor, texture added with chana and urad dal. Finished off with a tempering of mustard seeds, red chillies and curry leaves gives it a depth of flavor and spice. It goes well with dosas, vada, idli and uttapam.
Time to make: 15 minutes
While I used to refer to it as the “dosa green chutney” I use it for so much more now! Some more creative uses for coriander coconut chutney can also be used for sandwiches or even mixed in rice. I like to use it with Moong Dal Pudla / Cheela too!
It has a ton of flavor and I can eat it on its own I love it so much! Also love Garlic Tomato Chutney with dosas. This recipe is:
- Vegan: no dairy needed
- Jain friendy: contains no onion or garlic
- Easy to make: you dry roast two ingredients, blend and top with a tadka!
Notes On Ingredients
- Dals: chana and urad dal (if you do not have you can easily find online or at your local Indian store).
- Dessicated coconut: this is easiest for me to use and saves time instead of grating fresh coconut
- Greens: you get the green color from mint and cilantro (coriander)
- Curry leaves: always recommend trying to find these if you do not have a curry leaf plant. Again, easily located at local Indian store.
Tips for Green Coconut Chutney
- Texture: the urad dal in the tadka gives nice texture and a slight crunch like the dosa chutney at restaurants. Highly recommend not to skip. However, if you don’t want too much crunch you can adjust to your liking.
- Mint: Mint can be overpowering so I suggest not increasing the amount too much. Unless you like the flavor, then go for it!
- Freezing: this chutney can be frozen if you have extra. Just freeze in a freezer safe ziploc bag or container.
Need more chutney ideas?
- This chutney goes great with dosas and so does Garlic Tomato Chutney
- If you like mint chutneys, here is a simple Mint Cilantro Green Chutney
Try it? Leave a review, love to hear feedback! Or tag me on Instagram @some_indian_girl
Green Coconut Chutney / Coriander Coconut Chutney
- small pan for tempering
- 2 cups desiccated coconut
- ¾ cup mint leaves packed
- 1½ cup coriander / cilantro packed
- 1 inch ginger
- 2 green chillies
- 8 curry leaves
- 2 tbsp roasted chana dal
- 3½ tbsp lemon juice
- 1⅛ tsp salt
- 1 cup water
- ½ tsp sugar
- 1 tbsp oil
- 1 tbsp urad dal
- 1 red chilli
- 1 tbsp mustard seeds
- On medium heat, place a pan and chana dal. Mix and roast for a few minutes about 3-4 minutes. Then add desiccated coconut, changing heat to low medium. Continue stirring to roast until you begin to see it browning slightly. Make sure not to leave unattended as this can burn quick. Take off heat once roasted.
- Add green chillies and washed ginger pieces, mint leaves, cilantro, 4 curry leaves to blender and blend.
- Add dessicated coconut and roasted chana dal with water to blender. Blend to form smooth paste. Add water as needed to get the consistency you prefer but do not add a big amount. Add about 1 tablespoon at a time so it doesn't become too watery.
- Move blended mixture to a bowl.
- Make tadka: In a small pot on medium heat, heat the oil. Add mustard seeds. Once they pop, add chana and urad dal. Next, add red chillies then add curry leaves and turn off gas.
- Pour the tadka over the green coconut chutney mixture and mix.