Coconut Cilantro Chutney – Green Coriander Chutney

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Coconut Cilantro Chutney – Green Coriander Chutney

This Coconut Cilantro Chutney – Green Coriander Chutney
is delicious and spicy. It can be paired with grilled chicken, paneer, and naan.

Chutney is a sauce or a dry base for a sauce, originating from the Indian subcontinent. Chutney can be made from fruits, vegetables, herbs, vinegar, yogurt, sugar, and spices.

There are several variations of chutney’s for instance ground peanut chutney, mint dip, cilantro yogurt dip, tomato relish, and spicy coconut cilantro.  

What do you serve this Coconut Cilantro Chutney – Green Coriander Chutney with?

It is served with everything from basmati rice, to breads like naan, or dosa. It can also be served with appetizers or grilled food. For instance, with tandoori chicken, paneer, shrimp or vegetables. It also goes well with salads, in sandwiches, eggs, potatoes. The possibility are countless.

How long does this Chutney last in the refrigerator?

I would say about 5 days. It freezes well. You can freeze it for later use.

How do I make this Chutney?

It is very easy. Firstly, blend onions, Serrano peppers, fresh cilantro leaves, fresh coconut, lemon juice, garlic cloves, curry leaves, water, and salt. I used the instant pot blender, so I didn’t chop the onions, or peppers. I threw everything in and blended it.

Fresh versus dried coconut: I prefer using fresh coconut, but you can use dried coconut if you don’t have the fresh kind handy.

Garlic: Fresh garlic is great; however, you can also use garlic paste.


Fresh cilantro, onion, Serrano peppers, curry leaves, garlic cloves and fresh coconut. Additionally you need, lemon juice, salt, and water.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

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Coconut Cilantro Chutney – Green Coriander Chutney

This chutney is delicious and spicy. It can be paired with grilled chicken, paneer, and naan.
Prep Time 5 mins
Cook Time 2 mins
Total Time 7 mins
Course Appetizer, Side Dish
Cuisine Indian
Servings 8


  • Blender


  • 3 and 1/4 cup fresh cilantro (rinsed well and chopped)
  • 6 curry leaves
  • 1/2 onion
  • 8 to 12 Serrano peppers, small (hari mirch) 8 for moderately spicy and 12 for very spicy
  • 1/2 cup fresh coconut (chopped roughly into 2 inch pieces)
  • 3 tbsp lemon juice (freshly squeezed or bottled)
  • 1 tsp salt
  • 1/2 cup water
  • 4 garlic cloves (or 1 tsp garlic paste)



  • Rinse and chop the cilantro finely.
  • Rinse and peel the onion. You will use only 1/2 an onion. There is no need to dice it finely.
  • Rinse the Serrano peppers.


  • Throw everything in a blender and blend it into a fine paste. I used a heavy duty blender so I didn't chop anything. However if you intend on using a nutribullet then chop the onions and coconut coarsely.


On a scale of 1 to 5, in terms of spice levels, I would place it at 3.5 if you add 8 Serrano peppers, and 4.8 if you add 12. 12 Serrano peppers makes it very hot.
If you cannot handle heat, I would recommend reducing the Serrano peppers to 3.
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[…] can we served as an appetizer with Coconut Cilantro Spicy Chutney / Green Chutney / Coriander Chutney or […]