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  • Fresh Coriander Chutney | Easy Dhaniya Chutney Recipe With Coconut | Malli Chutney

    Our fresh coriander chutney recipe – also known as malli chutney, dhaniya chutney, hari chatni, or green coriander chutney – is made with fresh coriander leaves, fresh coconut, onion, and green chillies.

    Coriander chutney (malli thuvaiyal in Tamil) not only tastes awesome, but it’s also very easy and simple to make. You can whip it up in a few minutes to accompany a yummy breakfast of dosa and idli, as they do in Chettinad where we learned this recipe.

    You will love our version of the classic coriander chutney recipe, Chettinad style.
     


     

    This delicious and vibrant dhaniya chutney recipe is packed with irresistible and fresh flavours. It’s slightly hot and tangy from the green chillies, tart and sour from the tamarind, balanced by the sugar, a perfect composition of taste and texture.

    Tips on how to make coriander chutney:

    Wash the coriander leaves thoroughly in running water and then drain well. Keep the tender portion of the stem and remove only the part of the stem closer to the root.
     


     

    Adjust the number of green chilies and the amount of salt, sugar, and tamarind according to your preference. You can vary the quantities of coconut and coriander leaves as desired.

    You can either grind this South Indian coriander chutney till smooth and fine keeping it a bit wet and moist or grind it coarsely with less liquid for a slightly drier chutney. The choice of texture is entirely yours.
     


     

    Place the dhaniya ki chatni in a covered non-reactive bowl made of steel, glass, or Pyrex. Fresh coriander chutney stays good for a couple of days in the refrigerator.

    For a light and refreshing lunch, serve fresh coriander chutney with coconut along with steamed rice, green bean poriyal, sambar or rasam, or enjoy it with curd rice.
     


     

    Our dhania chutney recipe is the perfect condiment for a South Indian breakfast of idli, dosa, uttapam, pongal, upma, vada, or any other tiffin snacks.

    This green coriander chutney is also great with pakora (fritters), potato bonda, and all kinds of chaat like bhel puri and sev puri.

    It’s also delicious in sandwiches, or as a spread with your favourite bread, and as a dip for chips. 
     


     

    Our versatile coriander chutney recipe goes with anything you want. There are no limits!

    Learn how to make Dhaniya Chutney super quick and easily at home with all ingredients and preparation method from Yummefy Recipes.

    You may also like:

    Tomato Chutney
    Tamarind Chutney
    Coconut Chutney
    Momo Chutney
    Fresh Hari Chutney
    Aloo Chutney Pulao

    Or try all our Condiment Recipes right here!

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  • RECIPE

    INGREDIENTS

    60 gram coriander leaves, (about 1 cup), fresh, chopped
    35 gram grated coconut, (about 1/3 cup)
    50 gram onions, (about ½ medium onion), peeled and chopped
    1 green chilli, deseeded, chopped
    3/4 teaspoon sugar
    1/2 teaspoon salt, or to taste
    15 gram tamarind, about a ½-inch ball size, soaked in ¼ cup water, to make about 1½ tablespoon paste

    COOKING METHOD

    1. If using a wet grinder, add coriander leaves, grated coconut, onions, green chilli, sugar, salt, and tamarind paste. Pulse and grind, occasionally stopping to open the lid and wipe down the sides, to a chutney consistency. Add up to 2 tablespoon water id necessary, being careful that it does not become too fine or watery. OR If making in a mortar and pestle (aatukal) or on a grinding stone (sil-batta/ammi), place all ingredients together and pound or grind as you would any chutney. Loosen with a splash of water.
       
    2. Serve fresh or transfer to an airtight container if storing.

      Cook’s Notes:  A blender can be used for this but an aatukal or wet grinder is preferable and will make for a nicer consistency.

      Credits: “The Bangala Table: Flavors and Recipes from Chettinad” by Sumeet Nair, Meenakshi Meyyappan, with Jill Donenfeld.

      Yield: ½ cup
      Serves: 4 as a condiment
      Prep Time: 20 minutes
      Cook Time: 5 minutes
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