How to make Green Chutney with Coriander and Coconut

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Jun. 16, 2014

From our popular series of basics, this chutney is a gem. Coriander and coconut is ground together with some other ingredients and is used as a dipping sauce with samosas, lollypops, bondas. Smear it on some bread for a delicious Bombay sandwich. Presented by Karen Ahmed.


Ginger garlic paste 4 Tablespoon
Juice of a lemon 1
Water 1 Cup (16 tbs) ((as needed))
Cumin powder 4 Teaspoon
Chat masala 4 Teaspoon
Peppercorns 24
Salt To Taste
Green chilies 2
Coriander leaves 13 Ounce , chopped
Fresh shredded coconut 3 1/2 Ounce



In a blender, add in all the ingredients except the coconut. Blend using water as and when required.

Add in the coconut and blend until smooth.



Serve the chutney with onion fritters. 

Recipe Summary

Servings: 10

Nutrition Facts

Serving size

Calories 61Calories from Fat 34

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 296 mg12.33%

Total Carbohydrates 6 g2%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 1 g2%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet