This spicy, tangy and delicious chutney is packed with a punch of flavour and sure to add life into every dish you have it with.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
This cilantro and coconut chutney developed over many decades, and each family has a way to make it their own. Here is why I think this recipe is special. The recipe is perfected so it is impossible to get wrong and I have added a secret ingredient to elevate it's flavour. This ingredient is lime zest, it adds a different dimension of flavour so you have sweet, spicy, tangy, salty and fragrant, all with the delicious cilantro and coconut flavours!
I know a lot of people don't like cilantro, but when blended with all the flavours, this chutney might even change their minds!
Tips
Do not blend the chutney too much, otherwise the texture of the coconut will be sandy. Just make sure to blend until no more whole cilantro leaves are left.
Tempering is an optional step, instead simply add 1 tablespoon of oil with all the ingredients in the blender, it will still be incredibly tasty!
When creating the Tempering/Vaghaad/Tadka, pay very close attention, it could burn within seconds!
If you prefer a more thin texture for the chutney, add more water.
Garlic has an inherent spiciness so if you prefer a less spicy chutney then I recommend leaving out the green chilli and only adding 1 or 2 cloves of garlic. I wouldn't however leave out the garlic entirely as this is needed to attain the desired flavour profile for the chutney.
Ingredient spotlight
Green chillies I like to use Thai green chillies because it has a sharp spiciness with a very slight fruity flavour, which lends really well to the other flavours in the chutney. However, I highly recommend not using green chillies that are not fresh or bruised, because once the skin of the chilli has been cut into, the flavour starts to change. You can tell if it's fresh by how hard the chilli is, if it folds easily the chilli may not be so fresh.
Lime Try to use a lime that's closer to ripe, otherwise the zest will produce a bitter flavour.
Salt This important ingredient is used to bring out other flavours, but use too much and the dish will get salty, use too little and the flavours won't stand out. Quantity of salt matters in any dish. I have given the amount based on Himalayan pink salt which is slightly less salty than regular table salt. If using table salt then maybe use a little less.
Cilantro The stems of this beautiful herb contain more intense flavour, I usually remove the ends but keep the stems and leaves, all the flavour after it's blended adds to the delicious taste.
What can I pair this chutney with?
The list is endless! But here are a few of my favourites:
Flatbreads
Chutney and Cheese sandwiches
Idli Sambhar
Dhosa
Pav Bhaji
Dhokla
Tandoori chicken/Paneer
Meatballs
How can I make this Chutney Vegan/dairy free?
Follow the recipe as described, simply replace the yogurt with 2 tablespoons of water and 1 teaspoon of lemon juice for the tartness.
Recipe for Cilantro and coconut chutney
Prep time | 10 minutes |
Cook time | 10 minutes |
Total time | 20 minutes |
Ingredients
Chutney
1 bunch of cilantro (washed and ends removed)
1/4 teaspoon lime zest
1/4 cup yogurt
1/4 unsweetened shredded coconut
1 tsp crushed cumin
3-4 small garlic cloves
1 1/2 tsp sugar or honey
1 1/4 tsp salt
1/4 cup water or more if you prefer a thinner texture
1 Thai green chilli (optional, only for the spice lovers our there!)
1 1/2 tablespoons oil (if not tempering)
Tempering (optonal)
1 tbs oil
1/2 tsp black mustard seeds
1/2 tsp Urad daal
1/2 tsp Channa daal
3-4 curry leaves
Put the first ten ingredients in the blender and blend until the cilantro leaves are no longer visible. Be careful not to blend for too long as this will cause the coconut to taste sandy. Pour the chutney into a bowl. If you are not tempering, add 1 tbsp oil to the chutney before blending
If you choose to temper, in a small pot heat the oil on medium heat, once the oil is very hot add, in all the rest of the four ingredients at once and sizzle for about 15 -30 seconds, or until the contents change colour and the mustard seeds popping sounds has slowed down. Pour the hot liquid immediately into the chutney, you will hear a wonderful sizzling sound. Be careful not to burn the tempering!
Mix the chutney, it is now ready to enjoy!
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