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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.
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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings: 8
Course: Appetizer, Side Dish
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 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)

Equipment

  • Blender

Method
 

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

Notes

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.