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Coconut Chutney

A lightly spiced coconut based chutney with a South Indian flavor
Recipe By : Niru Gupta
Type: Chutney Serving: 4-6 Cooking Time: 30 minutes


  • 2 cups (1 whole) roughly chopped up fresh coconut
  • 1 tbsp chopped ginger
  • 2 green chillies, chopped or to taste
  • 2 tbsp roasted gram (Channa)
  • 1 tsp small mustard seeds ('rai')
  • 6-7 curry leaves (kadhi patta) (or 1/2 tsp dried)
  • 2-3 whole dried red peppers (sabut lal mirch)
  • 2 tsp salt or to taste
  • 1 tbsp oil, preferably coconut


  • Grind the coconut, ginger, chillies and gram to a smooth paste in a food processor or a grinding stone.
  • Add enough water to make it into a dropping consistency.

  • Heat the oil and add the mustard seeds. When they begin to splutter, add the curry leaves and the red pepper, and stir fry till slightly discolored.

  • Add the coconut paste and the salt and mix well. Take it off the heat and serve.


  • Currently 3/5 Stars.
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Current Rating 3/5 (1 votes)
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