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Mum's Coconut Chutney

Mum's Coconut Chutney

This is a chutney which was created with ingredients which were to hand during an ad hoc cooking class where a student was keen to know how to prepare one.

bar Mum's Coconut Chutney
There are many variations of coconut chutney but this is my Mum’s version which was given the thumbs up. If you’re using frozen grated coconut, defrost it first before adding to the blender.

Picture by Manju Malhi

Serves 4

1 green chilli, chopped
150g grated coconut, frozen is fine
coriander leaves, small handful
2 tsp grated ginger
1/4 tsp salt

For the tempering
1 tsp sunflower oil
1/4 tsp mustard seeds
1 dried red chilli
5-6 curry leaves (optional)


Place the green chilli, coconut, coriander leaves, ginger and salt in the blender and grind until medium coarse. Put into a bowl, preferably not metallic and set aside.

Heat a small frying pan on a medium heat and add the oil. To check that the oil is hot enough, tip in just a few mustard seeds. If they start to crackle and sizzle, then the oil is ready. Tip in the remaining seeds and the dried red chilli and curry leaves, if using.
Carefully pour the tempered mixture over the coconut chutney and serve.
This can be stored, covered in the refrigerator for 2 days.


Make sure you remove the chutney from the refrigerator at least 10 minutes before serving.

(c) 2012

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