Coconut Chutney

Coconut Chutney

Chutneys are the flavor-saver of Indian cuisine—they can be sweet or spicy, chunky or smooth, and typically incorporate some combination of fruits, herbs, and vegetables. Don’t be alarmed by the white, chunky, spackling-paste-like appearance of this Coconut Chutney. The mild, slightly bitter taste goes with practically anything and especially little patties made of rice or my Indian Vegetable Rosti´s.


  • 1 cup shredded coconut
  • 3 green chilli
  • small ball sized tamarind
  • ½ tsp salt
  • ¼-½ cup water

For tempering:

  • 2 tsp oil2
  • 1 tsp mustard seeds
  • ½ tsp urad dal
  • 2 dried kashmiri red chilli
  • few curry leaves


Firstly, in a blender take 1 cup coconut, 3 green chilli, small ball sized tamarind and ½ tsp salt. Add in ¼-½ cup water as required depending on variety of coconut used. Blend to smooth paste adding more water if required.

Now prepare the tempering by heating 2 tsp oil, add in 1 tsp mustard seeds, ½ tsp urad dal, 2 dried red chilli and few curry leaves. Allow to splutter. Finally, pour the tempering over the coconut chutney and serve for instance with rosti.

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