Coconut chutney

Preparation info

  • Difficulty


Appears in

Jackfruit and Blue Ginger

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

  • About

Of all the Indian chutneys, coconut chutney is by far my favourite. It’s silky and delightfully creamy. Freckled with mustard seeds, it is the perfect partner to a dosa or roti, or alongside any curry. If you can find fresh coconut, use that instead of the desiccated kind: you’ll need ½ cup (35 g) freshly grated coconut. Because it will be moister, it’s a good idea to reduce the amount of water you use by about a tablespoon.

Prep time: 10 minutes
Cooking time: 3 minutes


  • ½ cup (45 g) desiccated coconut
  • 1 large green chilli, deseeded
  • ½ small white onion, chopped
  • 2.5 cm ginger
  • 1 tablespoon roasted chickpeas – optional
  • 1 teaspoon coconut oil
  • 3 teaspoons black mustard seeds
  • ½ teaspoon cumin seeds
  • 7 curry leaves – optional
  • ¼ teaspoon salt


Put the coconut, chilli, onion, ginger, ¼ cup (60 ml) water and the roasted chickpeas (if using) into a food processor. Blend to a smooth paste, then pour into a glass serving bowl and set aside.

In a small frying pan over medium heat, fry the mustard and cumin seeds in coconut oil until fragrant and the mustard seeds start to ‘pop’. Add the curry leaves, if using, and cook until crisp. Pour the spice-tempered oil over the coconut mixture, and stir it in. Add the salt, then taste and adjust the seasoning if necessary.

This will keep for 4–5 days in the fridge when made with desiccated coconut (if you’ve used fresh coconut, it will only last 2–3 days).