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Green Coconut Chutney or the Curry Leaves Chutney for Idli or Dosa

Green Coconut Chutney for Idli, Dosa

A delicious and tasty green coconut chutney recipe that is served with idli, dosa for breakfast.
Course Chutney
Cuisine Indian
Keyword chutney recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 people
Calories 160kcal
Author Fareeha


For grinding

  • 1 tsp oil
  • bunch of coriander leaves
  • 2 tsp urad dal
  • 1 tbsp tamarind
  • 2 tsp chana dal
  • 1 cup coconut
  • 2-3 garlic cloves peeled
  • 3 green chilies
  • salt to taste

For tempering

  • 2 tsp oil
  • 1/2 tsp mustard seeds
  • 1 whole red chili
  • few curry leaves


Grinding the green coconut chutney

  • Heat oil in a pan and add the urad dal and chana dal till golden brown. Add the tamarind and coriander leaves and fry for a minute or till the coriander leaves changes it's color.
  • Allow to cool and add them to a mixie jar. Add the coconut, garlic, green chili, and salt. Make a smooth paste using water as necessary. Set aside this coconut chutney.

Preparing the tempering

  • Heat oil in a small non-stick pan, add the mustard seeds.
  • When the mustard seeds begin to splutter, add the red chili and curry leaves. Remove from fire.
  • Pour this tempering over the ground coconut paste. Serve with idli, medhu vada, upma or dosa.



  • Always use fresh coconut for making this chutney.
  • Clean the tamarind thoroughly of any seeds or impurities before adding them to the chutney. 
  • As we are adding coconut in it, this chutney tends to spoil very fast. So serve immediately at room temperature or refrigerate for up to 6 hours.