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Green Coconut Chutney

Updated: May 27, 2022

Preparation and Cooking Time: 30 min.


1½ cup Coconut Freshly Grated

½ cup Coriander Leaves with Stalks Finely Chopped

½ cup Curry Leaves (Mitho Limdo)

2 Thin Green Chillies Chopped

4 Cloves Garlic Finely Chopped

1½ inch Ginger Grated

1 Lime Juice

1½ cup Natural Yoghurt

2½ tbsp Sugar

Salt to taste

For Tempering:

1 tbsp Coconut Oil

2 tbsp Urad Dal (Split Black Gram)

8-10 Curry Leaves for Tadka (Mitho Limdo)

¼ tsp Asafoetida (Hing)


  1. Add the grated coconut, coriander and curry leaves, green chillies, garlic, ginger, lime juice, sugar and salt to the blender.

  2. Blend the chutney to a grainy consistency and remove it into a bowl; then mix the yoghurt, adjust the taste, and set aside.

  3. In a small pan, heat the oil by adding the urad dal, stirring consistently until lightly golden, then add the curry leaves and asafoetida, let it splutter for a few seconds, then pour over the chutney and mix well.

Green Coconut Chutney | The Rasoi Recipes
Green Coconut Chutney | The Rasoi Recipes
  • Enjoy the chutney with dosa, uttapam or idli sambar.

NB: Store in an airtight container in the refrigerator and will last for 2 weeks.


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