COOK: Spicy Green Coriander Chutney with Coconut
- Green Coriander Chutney Serving Ideas
- Green Coriander Chutney Ingredients
- Kitchen Equipment Needed
- How to Make Spicy Coriander Chutney
- Storage & Make-Ahead Tips
- Spicy Coriander Coconut Green Chutney
This vibrant green chutney recipe is fast and so delicious! It’s a raw and vegan recipe that takes less than 10 minutes. The fresh green coriander (cilantro) leaves are blended with green chiles, citrus, spices, and creamy coconut milk.
It’s a perfect sauce to pair with South Indian and Asian cuisine, but you’ll find so many more ways to use it!
Green Coriander Chutney Serving Ideas
This spicy green chutney is one of my favorite accent and dipping sauces, with its bright color and tangy, fresh flavor. It’s obviously a natural pairing with Indian food and curries, but I use it for a lot more than that!
- Samosa and pakora (fried fritter) dipping sauce
- Garnish for curries and dal with rice
- Sauce for healthy rice or grain bowls
- Serve with grilled meats, fish, and vegetables
- Salsa for fusion fish tacos, with cabbage salad, pickled radish, or red onions.
- Thin with yogurt or buttermilk to make a zippy & light salad dressing
- Serve with sweet potato fries, crispy potato wedges, or roasted potatoes
- Spoon over a puffy omelette filled with spinach and paneer or feta cheese
- Dip or salsa for fried tortilla chips or cucumber slices
- Sauce for grilled chicken or tofu wrap with baby greens
- Salsa on a breakfast burrito with scrambled eggs, hash browns or home fries
- Flavor boost for spicy ramen soup, or to make a short-cut tom kha soup.
Green Coriander Chutney Ingredients
Coconut:
I use full-fat coconut milk or unsweetened coconut cream in this green chutney recipe. You could also substitute peeled fresh or frozen coconut meat.
Another version of this sauce is made with unsweetened yogurt, which adds a creamy tang! This version is particularly nice as a dipping sauce or with fried foods.
Cilantro:
Use the leaves and smaller tender stems of the cilantro. Wash well to remove any dirt or grit, pick over and remove any yellowed or brown leaves, and spin or pat dry. Roughly chop, especially the small stems, so it’s easier for the blender to make a smooth puree.
Hot Peppers:
I usually use fresh green jalapenos, washed, stemmed, and roughly chopped. For a milder sauce, remove the seeds before blending.
You can use serrano peppers for a fruitier, hotter green chutney. Substitute small Thai or other fresh hot green chiles if you prefer or can get or grow them!
Seasoning:
Lime or lemon juice, salt, ground coriander seed, ground cumin seed, optional fresh garlic You can add fresh grated or chopped ginger to this chutney too if you’d like!
Fresh mint leaves are also a common addition to this type of chutney, feel free to experiment with adding some of those or replacing a portion of the cilantro with mint leaves.
Kitchen Equipment Needed
Blender or food processor:
If you don’t have a blender, you can make this sauce the traditional way with a mortar and pestle! It’s a bit more work but will yield a tasty sauce with a bit more texture.
pint glass jar or freezer containers:
You can use a clean glass jar to refrigerate your chutney for up to a week (though the color and flavor are brightest within a day or two of blending. Freeze any chutney that you won’t use in a few days.
How to Make Spicy Coriander Chutney
prep ingredients:
- Wash the cilantro and pat it dry. Trim away the coarse thicker section of the stems and discard any yellow or wilted leaves.
- Roughly chop the cilantro leaves and finer stems (especially if you are using a regular blender or food processor. You can skip this if you are using a Vitamix or other high-powered blender).
- Peel and roughly chop the garlic cloves.
- Trim the green chile stems, and roughly chop the peppers. Remove the seeds and white membrane from the peppers for a milder sauce, and leave them for a hotter, spicier one.
blend peppers & spice:
- Puree the garlic cloves and hot peppers along with the lime or lemon juice, salt, spices, and just enough of the coconut milk to make a smooth puree.
- Scrape down the blender or food processor if needed.
blend cilantro coconut chutney:
- Add the chopped cilantro and more coconut milk.
- Pulse the blender, and then puree until your green chutney is as chunky or smooth as you would like.
- Adjust seasoning if needed with more salt, lime, or spices, or add more coconut milk as needed for a thinner sauce.
Storage & Make-Ahead Tips
I like to refrigerate a bit of the green chutney to use right away, and freeze the rest in an ice cube tray. If your ice tray has a lid, store it that way, otherwise pop the cubes into a zip seal freezer bag or other air-tight container.
Refrigerate the prepared green chutney for up to a week, though the flavor and color is best in the first few days after making. Freeze it for up to 3-6 months (small cubes will freezer-burn faster than larger well-sealed containers of sauce.
Spicy Coriander Coconut Green Chutney
Equipment
- 1 blender or food processor
Ingredients
- 2 bunches cilantro (about 2½ cups, gently packed)
- ½ cup coconut milk (substitute coconut cream for richer sauce, or yogurt for a tangier one)
- ¼ cup lime juice (substitute lemon juice)
- 2 large jalapeno or Serrano peppers see notes
- 3 cloves garlic
- 1 tsp kosher salt
- 1 tsp ground coriander seed
- ¾ tsp ground cumin seed
Instructions
- Wash the cilantro and pat it dry. Trim the coarse stems and discard any yellow or wilted leaves.
- Roughly chop the cilantro leaves and finer stems (especially if you are using a regular blender or food processor. You can skip this if you are using a Vitamix or other high-powered blender).
- Peel and roughly chop the garlic cloves. Trim the jalapeno stems, and roughly chop the peppers. Remove the seeds and white membrane for a milder sauce, and leave them for a spicier one.
- Puree the garlic cloves and hot peppers along with the lime juice, salt, spices, and just enough of the coconut milk to make a smooth puree.
- Add the chopped cilantro and more coconut milk. Pulse the blender, and then puree until it is as chunky or smooth as you would like. Adjust seasoning if needed.
- Cover and refrigerate for up to a week, or portion and freeze for up to 6 months. I portion this in ice cube trays and thaw as needed.
Notes
Nutrition
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