Green Chutney – Green chilli and coriander based

ragi dosa with green chutney - finger millet crepe

Green Chutney – Green chilly and coriander based

The green chutney is a staple at home to go with any kind of idli or dosa. The colour comes from green chilli and coriander leaves. That’s why it also tastes very fresh. You can alter the amount of either of the ingredients to suit your taste. But by keeping the chillies on the low means you get to taste all other ingredients. Otherwise, it’s just a spicy chutney.

I have also added a little ginger and some garlic in this chutney. You can omit the garlic if you don’t like it. A simple tadka of mustard seeds, channa dal, urad dal, red chilli and curry leaves add great texture and taste to this humble chutney. You can make it ahead of time, but fresh chutney tastes way better. It can be made in just a few minutes.


Coconut – 1/2 cup freshly grated

Green chillies – 2

Ginger – 1/2 inch piece

Garlic – 2 cloves

Coriander leaves with stems – 1 cup tightly packed


Coconut oil – 2 tsp

Channa dal – 1 tsp

Urad dal – 1 tsp

Mustard seeds – 1 tsp

Red chilli – 1

Curry leaves – 1 sprig


Grind the coconut with the green chillies, ginger, garlic and coriander leaves to a smooth enough paste.

Pour into a bowl. Add enough water and salt.

Heat a tadka pan with the coconut oil.

Add the mustard seeds and let them splutter. Add the channa dal, urad dal and the red chilli.

Once the dals are lightly toasted, add the curry leaves.

Mix this into the chutney.

Serve with dosa or idli.

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