Coriander & Coconut Chutney/Asian Pesto

Coriander and Coconut Chutney









So far this week, the theme seems to be green what with green baingan pohe and green chicken curry. Which brings us to today’s recipe for a very verdant looking chutney.

Coriander (Photo credit: Ruby’s Feast)

This chutney is very easy and quick to make, requires no cooking and is versatile. Enjoy it with idli, dosa, uttapam, dhokla, muthiya, as a sandwich spread or consider it an Asian pesto and stir it in oriental style noodle recipe.

will keep in the refrigerator for 5 days


One bunch fresh coriander

Half cup fresh coconut, grated

2-3 Green chillies

Small piece of fresh ginger

Salt to taste


  1. Prep the coriander. Remove any woody bits. Retain the stalk if fresh. Wash.
  2. Peel, wash and chop the ginger.
  3. Put all the ingredients in a mixer, add a little bit of water and grind till you get a smooth, chutney-like consistency.
  4. Store in refrigerator in an airtight container.

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