coriander coconut chutney (raw cilantro side dish)


I love to have cilantro greens without cooking it. One of the best ways to have it is as a raw chutney.

Cilantro is abundant in vitamins: A, C, K, minerals: iron, magnesium and calcium. It has antibiotic, anti-cancer, anti-inflammatory, heavy metal detox properties. Regular consumption in raw form is very good for health.

A simple raw, saatvik (no onion, no garlic) chutney can be prepared in combination with coconut, green chilly. Is great with idli, dosa, upma or any other savory snack.

I am submitting ths recipe to the Virtual Vegan Linky Potluck 4 over at the blog Unrefined Vegan.

coriander-coconut chutney

  • Servings: 6-8
  • Difficulty: easy
  • Print


coriander leaves- 1 1/2 bunches

unsweetened shredded raw coconut- 1/3 cup (I used frozen)

green chilly- 2-3

asafoetida powder- a pinch

salt- to taste

to temper:

mustard seeds- 1/2 tsp.

whole urad/ black gram- 1 tsp.

oil- 1/2 tbsp.


* Separate leaves from stalks, wash and grind leaves with coconut, green chillies, salt. Add additional coconut if needed for a thicker consistency.

* Heat oil, add mustard seeds, urad gram and wait till the seeds splutter. Add to the chutney.


9 responses to “coriander coconut chutney (raw cilantro side dish)

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