Coconut chutney

Preparation info

    • Difficulty


Appears in

Floyd's India

Floyd's India

By Keith Floyd

Published 2001

  • About

This is a superb, refreshing yet tangy chutney to accompany spiced dishes.


  • 3 or 4 tablespoons white lentils
  • 2 cups grated fresh coconut (if you are forced to use dried, soak it first for an hour in a little canned coconut milk


  1. Gently toast the white lentils in a dry frying pan without burning them.
  2. Blend the fresh coconut, lentils, green chillies, coriander leaves and root ginger in a food processor with enough coconut milk or water to make a fine paste. Tip into a serving dish and then mix in the remaining ingredients.