Coconut Chutney (Serves: 4, Preparation TIme : 15 minutes)

Don’t be surprised when you spot  coriander leaves  in the ingredients of coconut chutney!! Try it and decide for yourself; I bet you’ll love it!


  • 1 cup grated coconut (fresh or frozen; if using the latter, run it under cold water and drain)
  • 4-6 tbsp curd
  • A small bunch of coriander leaves, finely chopped 
  • 1 inch piece of ginger, finely chopped
  • 4-5 curry leaves, finely chopped (if the leaves are big, take only 4-5)
  • 5-6 cashew nuts
  • Salt, to taste
  • 1 green chilli, chopped (optional)
  • 5-6 roasted chane, crushed (optional)
For Tadka
  • ½  tsp mustard seeds
  • 4-5 curry leaves
  • 2-3 whole red chillies (dry)
  • ½  tsp oil


  • Just combine all the main ingredients in a mixer jar/food processor. Add some water depending on the consistency of chutney you would prefer. Take out in a bowl.

  • Heat some oil in a wok, add mustard seeds (rai), let them crackle, follow it up by curry leaves and whole red chillies, pour the tadka over the coconut chutney and mix well

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