Monday, April 8, 2013

Coconut Chutney


Ingredients for Coconut Chutney:
1 cup dessicated coconut (not sweetened)
1/2 cup coconut milk
Handful curry leaves
4-5chilies (seeded for less heat if desired)
1/2 medium onion
1 Tbs ginger
2 cloves garlic
1/4 tsp black pepper
lime juice (to taste)
salt (to taste)

Soak dessicated coconut in coconut milk for 30 minutes or longer to soften. In a food processor mince curry leaves, onion, ginger, garlic and chilies.  Then add soaked coconut, lime juice, black pepper and salt and mix all ingredients together in processor until well combined. Serve at room temperature or chilled with pita chips or Ulundu Vadai  as shown below.  

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  1. Coconut chutney is a wonderful thing. I love chutney and have no doubt this one with a focus on coconut would be delightful.


  2. I've never had coconut chutney before, but it sounds awesome!

    Happy Blogging!
    Happy Valley Chow

  3. Looks awesome...we make coconut chutney in a little different manner, but this sounds great!

  4. Tasty chutney.. Great with idly, dosa & vadais :)

  5. I tried a lot of chutney's but never had a coconut chutney,this is new to me,sound very tasty :)

  6. Inviting and my favourite chutney.

  7. This is going to happen very soon!

  8. I've never tried coconut chutney before...But there's a first time for everything, especially things with coconut! :D


  9. Thank you for demonstrating the steps in making this recipe. I've tried it and it turned out soooo good.


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