The combination of fresh coconut and coriander leaves is absolutely delicious when made into a chutney or dipping sauce. Coconut has a fresh, sweet and refreshing taste and coriander leaves has a citrus, earthy taste. Combining the two together into a chutney with fresh garlic, ginger some spices and yogurt, makes this a summer favourite.
This chutney is good any time of the year, but it’s cooling and refreshing in summer with just about anything.
Great with BBQ paneer, vegetables and even fish or meat. I even use this chutney as a spread on sandwiches and wraps. I sometimes add a spoon full in hot lentil soups or in steamed rice. It’s most delicious with Dosa – the south Indian savoury crepe. Here’s my Dosa recipe, if you want to make it to go with this sauce.
This is a very nutritional dense chutney that has fat and fiber from the coconut. The yogurt provide a good amount of protein and the coriander leaves are very rich in vitamin C and K. The delicious green leaves, also have small amounts of protein, thiamin, carotene, niacin, Calcium, potassium and phosphorous.
Make my recipe below and you will keep making it forever 🙂
Fresh coriander and coconut chutney
- 1 bundle Coriander leaves (rinsed well, keep stalks on if it's tender and organic)
- 2 small green chillies (can omit or use 1 if you don't like it spicy)
- 2 cloves garlic (skin removed)
- 1/8 inch ginger (skin removed)
- 1 cup fresh or frozen raw coconut
- 1 tsp cumin seeds (raw is better, but can use dry roasted as well)
- 1 tsp sea salt (or as to your taste)
- 1 cup yogurt (can use coconut yogurt for vegans)
Seasoning for Chutney (if you decide to season)
- 1 tbsp avocado oil
- 1 tsp mustard seeds
- 2 dry Kashmiri chilies
- 1 dry bay leaf or curry leaf
- To a blender add coriander leaves, green chilies, garlic cloves, ginger, coconut, cumin seeds, salt and yogurt. Blend on high speed, till it resembles a smoothie.
- You can store this in a bottle for up to a week and serve as a dipping sauce.
- If you like you can season the traditional south Indian way, by adding oil to a small seasoning pot, once hot, add mustard seeds, close pot and allow mustard seeds to burst. Once the popping sound stops, open lid and throw in the Kashmiri chillies and bay leaf. Turn off heat.
- Pour hot seasoning over chutney and enjoy.
- Store in fridge for up to a week.