Green Coriander Chutney and Garlic Coconut Chutney

Green Coriander Chutney and Garlic Coconut Chutney by Journey Kitchen

Green Coriander Chutney


1 cup coriander leaves, chopped

1 tsp cumin powder, freshly ground from roasted cumin seeds

1 green chilly

1/2 inch ginger

1 tsp lemon juice

Salt to taste


Grind coriander along with other ingredients with as little water as possible.

The chutney stays good for about a week in air tight container. 

Tip: add a tbsp of yogurt to chutney to freshen it up if not fresh.

Garlic Coconut Chutney


9 cloves of garlic

4-5 whole Kashmiri red chilies*, adjust to tolerance

1/2 cup desiccated coconut

Salt to taste


*Don't be alarmed by the number of chilies here. They are relatively mild and the chutney is supposed to be added in small quantities. But you can certainly reduce it to your requirement. 


Dry roast the garlic in a frying pan on low heat for about 5 minutes. You want a nice light golden color of the outside but make sure you don't burn it. Burnt garlic is a sin.

Similarly dry roast coconut and chilies in a separate pan till aromatic.

Season to salt and grind everything together to form dry chutney.

The chutney stays fresh up to a week in air tight container.

Tip: add a tsp or two of tamarind pulp to the chutney to make it little wet and add a nice tang.

Check out more chutney love on Journey Kitchen -