Green Coconut Chutney

Preparation info
  • Makes about

    600 g

    • Difficulty


Appears in
Hidden Kitchens of Sri Lanka

By Bree Hutchins

Published 2013

  • About

When Bamini was making this chutney I knew instantly I was going to like it because I’m a big fan of fresh coconut. As soon as the chutney was finished, I ate it by the spoonful, straight from the bowl.


  • 30 g (1 oz/¾ tablespoon) tamarind pulp*, soaked in 60


Prepare the tamarind pulp following the method. Set the tamarind water aside.

Fill a small wok or saucepan one-third full of oil and heat to approximately 150°C (300°F) (a cube of bread dropped into the oil will brown in 35 seconds). Deep-fry the chillies for 1 minute, or until the skins start to blister and turn slightly white (they w