Coconut chutney

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About


  • 1 cup (85 g) dried grated unsweetened coconut
  • ¼ teaspoon salt, or more to taste
  • 1 cup (240 ml) hot water
  • 1 tablespoon coconut oil
  • 5 fresh curry leaves (see Notes at left)
  • 1 tablespoon urad dal (skinned split black gram, optional)
  • ½ teaspoon brown mustard seeds
  • 1 small serrano chile, seeded and minced
  • 1 teaspoon ginger-garlic paste (see Notes at left)



Put the coconut, salt, and hot water in a blender or mini food processor and set aside to soak for 5 minutes.

In a small skillet or sauté pan, heat the coconut oil over medium-high heat. Add the curry leaves, urad dal, if using, mustard seeds, serrano chile, and ginger-garlic paste; stir for 30 seconds, then remove from the heat.

Blend or process the coconut and water until smooth, then transfer to a bowl and stir in the oil and seasonings. Add more salt, if needed. Cover and refrigerate until evening.