Fresh coriander chutney with coconut


Excellent fresh chutneys are always part of Gujarati meals and this is one of my favourites. In Gujarat they use grated fresh coconut, which you may find here in Thai grocers, or you can buy a whole coconut if you are up to breaking it open and grating it. But soaked desiccated coconut works here and makes the recipe quick and easy. The chutney keeps well in a covered container in the fridge for several days and is lovely in sandwiches.


  • 200 g unsweetened desiccated coconut
  • 1 large bunch of coriander
  • 2-4 fresh green or red chillies, to taste
  • juice of 1 lime
  • 1 teaspoon crushed sea salt
  • 1 teaspoon cumin seeds
  • 1 rounded teaspoon sesame seeds


Put the desiccated coconut in a bowl, pour on sufficient warm water to cover and leave on one side while you prepare the other ingredients. Wash the coriander thoroughly, remove only the base of the stalks, pat dry with kitchen paper and cut up roughly. Cut open the chillies lengthways under running water and discard the seeds and stems.

Drain the soaked coconut and squeeze it dry with kitchen paper. Put the coconut into a food processor with the coriander and chillies, lime juice and salt. Whiz until the chutney is as smooth as possible.

Turn into a bowl, stir in the cumin and sesame seeds, cover with cling film and keep in the fridge until ready to serve.