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Coriander chutney recipe | Coconut coriander chutney recipe | Kothamalli chutney recipe

Coriander chutney recipe | Green coriander coconut chutney recipe | Cilantro chutney | South Indian Kothamalli chutney


Coriander chutney recipe | Coconut coriander chutney recipe | Kothamalli chutney recipe


Coriander chutney recipe | Green coriander coconut chutney recipe | South Indian style Cilantro chutney | Kothamalli chutney | Hara dhaniye ke chutney with detailed stepwise photos, calorie chart, and health benefits of cilantro, and coconut.

Coriander chutney is a simple and flavorful condiment recipe. Kothamalli chutney is a spicy and tangy accompaniment recipe widely popular in Indian cuisine. This chutney goes well with dosa, idli, upma, rice, sandwich, snacks like bajji, bonda, vada. It is a vegan recipe and gluten-free as well.

The cilantro chutney recipe calls for fresh coriander leaves, coconut, ginger, garlic, chilies, salt, and water. Further, it doesn't require any oil tempering. It is so simple to make and demands only 10 mins of your time. This chutney can be made in numerous ways depending on the ingredients you use.


Coriander chutney recipe | Coconut coriander chutney recipe | Kothamalli chutney recipe

Coriander chutney with mint leaves:

The mint coriander chutney/green chutney recipe is made from fresh mint leaves, and cilantro/coriander leaves. Also, herbs spices like green chilies, ginger, garlic, cumin seeds, lemon juice, salt, chat masala powder, roasted peanuts are blended together until you get a smooth and creamy paste. This sandwich chutney requires 3 minutes to prepare and doesn't demand any tempering/tadka as well.

You can refer to the detailed recipe below




Coriander chutney recipe | Coconut coriander chutney recipe | Kothamalli chutney recipe

Is coriander chutney healthy:


Yes, Cilantro/coriander chutney is healthy. Coriander leaves are a good source of fiber, calcium, magnesium, manganese, and iron. It is rich in vitamin C, and vitamin K. It also helps in boosting digestion. Both coriander leaves and coconut is full of fresh flavors. Coconut contains healthy fats, medium-chain triglycerides which promote weight loss. It is also rich in fiber.

For further health benefits, please refer to my detailed health benefits of cilantro and coconut which are given below.


Coriander chutney recipe | Coconut coriander chutney recipe | Kothamalli chutney recipe

Health benefits of cilantro or coriander leaves:


1. Coriander relieves skin inflammation.
2. Lowers cholesterol and blood sugar levels.
3. Regulates blood pressure.
4. Aids with digestion.
5. Boost immunity
6. Promotes digestion and gut health.
7. Reduces acidity.
8. Prevents anemia.
9. Anit-inflammatory effects.
10. Good for eyes and skin.

Health benefits of coconut:


1. Coconut is rich in fiber content.
2. Coconut contains saturated fats. 
3. It is good for healthy bones and teeth.
4. It helps with UTIs (Urinary tract infections).
5. It supports liver and kidney health.
6. It boosts the immune system.
7. It supports brain health, good memory, healthy digestion, and thyroid health.
8. It supports healthy insulin levels and a healthy metabolism.
9. It helps to build muscles.
10. Anti-viral properties, anti-bacterial, and anti-fungal.
11. It lowers oxidative stress.
12. It moisturizes skin and reduces inflammation.
13. It may help with arthritis.
14. It reduces symptoms of gallbladder disease.
15. It supports healthy skin and decreases wrinkles.
16. It kills Candida overgrowth.
17. It improves energy, and reduces stomach ulcers.

*(Health benefits are taken from Google and Wikipedia).


Coriander chutney recipe | Coconut coriander chutney recipe | Kothamalli chutney recipe

How long does coriander chutney last:


I often make green chutney at home and store it in the refrigerator. Since this chutney is made with coconut, it can't be stored in the refrigerator for a long time. Generally, it stays fresh for 3 days if the climate is cold and stays good for 2 days in a tropical climate. It can be kept outside for half a day.

How to store coriander chutney:


I prefer to store Coriander chutney in an airtight glass container in the refrigerator. You can also add a tsp of lemon juice to preserve the natural greenish hue. Lemon also helps to stay fresh for 2 days in the fridge.

Can I freeze coriander coconut chutney:


Yes, You can freeze the coconut coriander chutney. It can be made in large quantities and stored in a tiny ziplock pouch individually. You can freeze them for a month or so. 

Frozen coriander/cilantro chutney can be warmed up in a microwave for 30 seconds or simply thaw it in the refrigerator overnight. If you don't own a microwave, simply place the chutney ziplock bag in a bowl of hot water for 5 mins and then serve. However, the coriander chutney tastes best when it is made fresh.


Coriander chutney recipe | Coconut coriander chutney recipe | Kothamalli chutney recipe

Can we heat or reheat coriander coconut chutney:

Yes, Refrigerated coriander coconut chutney can be warmed up in a microwave for 30 seconds or so. If you don't own a microwave, simply place the chutney container/ziplock bag in a bowl of hot water for 5 mins and then serve it.

Why is my coriander chutney tastes bitter:

Do not grind the coriander leaves for a longer time as it will start to release oil which is the reason for bitterness. Grind the chutney at the lowest setting in your blender and do not blend beyond 2 or 3 minutes. Plus, combine a tsp of lemon juice only after transferring the chutney into a glass container. A pinch of sugar also helps to balance the flavor.

Coriander chutney recipe for sandwich:

Bombay sandwich recipe is an Indian-style wholesome and nutritious bread sandwich. It contains a layer of fresh green coriander coconut chutney/mint coriander chutney and butter. Further, thinly sliced veggies like steamed potatoes, cucumbers, tomatoes, and onions are loaded in between white bread. This chutney makes a delicious spread for Bombay sandwich and grilled veggie sandwich as well.


Coriander chutney recipe | Coconut coriander chutney recipe | Kothamalli chutney recipe


Coriander chutney with raw mango:

Add a 2-inch raw green mango along with other ingredients to get a tangy chutney. In that case, reduce the quantity of lemon in the coriander chutney.

Coriander chutney with peanuts:

Peanuts are usually added to thicken the chutney. Peanuts are also packed with healthy fats and protein. It provides a unique flavor to the green chutney. It can be also be substituted with fried gram/roasted channa/udaithakadalai for thickening purposes.

Coriander coconut chutney with rice:

This chutney also tastes delicious with plain white rice along with melted ghee on top. In Tamil, we say kothamali thogayal which is so healthy and wholesome.


Coriander chutney recipe | Coconut coriander chutney recipe | Kothamalli chutney recipe


Coriander leaves in different languages:

Coriander leaves are also called cilantro in English, Kothamalli ilai in Tamil, Malli ila in Malayalam, Kothimeera in Telugu, Kottambari soppu in Kannada, Hara Dhania Ke Patte/Dhania Patha in Hindi, Dhonay Patha in Bengali, Kothmir/Dhana in Gujarati, Kottambari Pallo in Konkani, Kothimbir in Marathi, Dhania Patra in Oriya, Hara Dhania in Punjabi.

Coconut in different languages:

Coconut is also called Thengai in Tamil, Nariyal in Hindi, Kobbari kaaya in Telugu, Nalikeram/Thenga in Malayalam, Thenginakai in Kannada, Narcole in Bengali, Naliyer/Nariyal in Gujarati, Naarlu in Konkani, Naral in Marathi, Nadia in Oriya, Gola/Nariyal in Punjabi, and Narjeel in Kashmiri.


Coriander chutney recipe | Coconut coriander chutney recipe | Kothamalli chutney recipe

Recipe - Coriander chutney recipe | Coconut coriander chutney | Kothamalli chutney recipe


Serves - 4
Yield - 1 cup
Cuisine - Indian
Region - South Indian
Course - Side dish | Condiment | Chutney
Time - 10 mins
Diet - Vegetarian | Vegan
Author - Pavithra

Coriander chutney Ingredients:

1. Cilantro/Coriander leaves - 1 bunch/handful
2. Coconut - 1 cup shredded
3. Small/Pearl onion - 1
4. Curry leaves - 1 sprig optional
5. Ginger - 1-inch piece
6. Green chili - 2 / As per spice
7. Garlic - 2 
8. Cumin seeds - Half tsp
9. Peanuts/Fried gram - 2 tbsp
10. Lemon juice - 1 tsp
11. Sugar - A pinch or Quarter tsp
12. Water - 1/4 cup

Notes:

1. Adjust the green chilies, ginger, garlic as per your requirement.

2. Peanuts/Roasted channa/Fried gram/Udaithakadalai is usually added to thicken the chutney.

3. Lemon juice is used to preserve the green color. Also, a pinch of sugar helps to balance the flavor of the chutney.

How to make coriander chutney:


1. Clean, and rinse the coriander/cilantro leaves in water. Roughly chop the leaves along with the stem. (Note: Use only tender stem).

2. In a blender jar, add shredded coconut, ginger, garlic, green chili, curry leaves, small onion.

3. Add coriander leaves, peanuts/fried gram, salt, cumin seeds, little sugar along with 2 tbsp water.

4. Cover it with a lid and blend it for 2 minutes/till it turns into a smooth consistency. Run the blender in the lowest setting. Use a spoon/spatula and scrape off the side of the jar in between to get an evenly smooth chutney.

5. Check salt, and add more water if required.

6. Coconut coriander chutney recipe is ready to serve with idli, dosa, uthappam, bhaji, bonda, pakoras, bread sandwich, etc.

7. Transfer the chutney to the glass container and squeeze some lemon juice, mix it and store the chutney immediately in the refrigerator.


How to make coconut coriander chutney with stepwise photos:


1. Clean, and rinse the coriander/cilantro leaves in water. Roughly chop the leaves along with the stem. (Note: Use only tender stem).

Coriander chutney recipe | Coconut coriander chutney recipe | Kothamalli chutney recipe

2. In a blender jar, add shredded coconut, ginger, garlic, green chili, curry leaves, small onion.

Coriander chutney recipe | Coconut coriander chutney recipe | Kothamalli chutney recipe

3. Add coriander leaves, peanuts/fried gram, salt, cumin seeds, little sugar along with 2 tbsp water.

Coriander chutney recipe | Coconut coriander chutney recipe | Kothamalli chutney recipe

4. Cover it with a lid and blend it for 2 minutes/till it turns into a smooth consistency. Run the blender in the lowest setting. Use a spoon/spatula and scrape off the side of the jar in between to get an evenly smooth chutney.

Coriander chutney recipe | Coconut coriander chutney recipe | Kothamalli chutney recipe

5. Check salt, and add more water if required.

Coriander chutney recipe | Coconut coriander chutney recipe | Kothamalli chutney recipe


6. Coconut coriander chutney recipe is ready to serve with idli, dosa, uthappam, bhaji, bonda, pakoras, bread sandwich, etc.

7. Transfer the chutney to the glass container and squeeze some lemon juice, mix it and store the chutney immediately in the refrigerator.


Coriander chutney recipe | Coconut coriander chutney recipe | Kothamalli chutney recipe


Coriander coconut chutney calories:



(*Nutrition information is calculated using an ingredient database and should be considered an estimate).


Coriander chutney recipe | Coconut coriander chutney recipe | Kothamalli chutney recipe


Do try this Coriander chutney recipe | Coconut green coriander chutney | Kothamalli chutney recipe and let me know how it turns up. Express your thoughts in the comment section below, I can't wait to hear from you! 

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Coriander chutney recipe | Coconut coriander chutney recipe | Kothamalli chutney recipe


Learn how to make coriander chutney recipe | Coconut coriander chutney | Kothamalli chutney recipe with detailed stepwise photos, Calorie chart, and health benefits.


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