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Coconut Coriander Chutney

This super chutney is both filling and nutritious. It can be eaten as just a spread on bread or used as a sandwich spread with sliced cucumbers, tomatoes, boiled potatoes, onions, capsicum, beetroots as  fillers. The chutney is also a good accompaniment to idlis, dosas, etc.


  • 2 cups chopped fresh coriander leaves, rinsed and chopped with the stems
  • 1-2 tsp lemon juice
  • ¼ tsp unrefined salt
  • ½ cup grated fresh coconut
  • ½ tsp cumin (jeera) seeds
  • 6-8 fresh mint leaves (optional)
  • ½ a green chilli


Grind all ingredients together in the grinder until smooth. Enjoy.


Substitute half the coriander leaves with curry leaves.

Serves 2-3


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