Coconut Green Chutney Recipe | Chutney Recipes

Coconut Green Chutney – South Indian style coconut chutney with the refreshing flavor of fresh mint and coriander.

coconut green chutney recipe

Coconut Green Chutney is great as a side dish for idlis and dosas. This can also be served with rotis. You can play around with the ingredients of this chutney. Each time you change the quantity of the ingredients, you get a new taste. Fresh coconut when included in limited quantity is actually good for health. Added to that, mint, coriander and garlic aid in digestion. Try this flavorful Coconut Green Chutney with idlis/dosas and you will love its refreshing flavor.

I got this recipe from Habeeb Aunty, my aunty’s friend. I met her before 9 years. She is a great cook. She makes parotta with great ease. Later I tried to recollect the recipe and noted down in my diary. I am not sure if this is the exact method of her preparation but the taste is very close to her chutney. Each time I prepare this chutney, I am reminded of Habeeb aunty. I have changed the quantity of ingredients to suit my taste. Thank you aunty for this wonderful recipe.

recibites_iconCuisine is a french word meaning ‘style or method of cooking’.

Coconut Green Chutney Recipe:

Cuisine : Indian
Category : Side dish for idli/dosa/roti
Makes : 5 servings

Preparation Time : 10 min
Cooking Time : 5 min

Coconut Green Chutney – ReciCode

Grind grated coconut, mint leaves, coriander leaves, green chillies, red chilli, garlic, tamarind, salt by adding water → Heat oil in a pan → Add mustard & allow it to splutter → Add asafoetida & switch off the stove → Add this to the chutney → Mix well & serve.

1 cup : 240 ml


  • 1 cup Grated Coconut
  • 1/2 cup Mint Leaves
  • 1/4 cup Chopped Coriander Leaves
  • 2 Green Chillies
  • 1 Red Chilli
  • 3 cloves Garlic
  • A small gooseberry size Tamarind
  • Salt to taste

  To Temper:

  • 1/2 tsp Mustard
  • A pinch of Asafoetida
  • 1 tsp Oil

How to make Coconut Green Chutney?

1. Grind all the items (except the ingredients under ‘To Temper’) in a mixer grinder by adding water.
2. Heat oil in a pan. Add mustard and wait till it splutters. Add the asafoetida and switch off the stove.
3. Add this seasoning to the chutney.
4. Mix well and serve.


  • A sprig of curry leaves can also be added.
  • Adjust the quantity of chillies to suit your taste.
  • You can increase/decrease the quantity of mint leaves and coriander leaves.


Happy Cooking!


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