Green coriander and coconut chutney

This super quick and wonderfully fresh, green chutney can be made in a few minutes. It serves as a great accompaniment for many savoury dishes like samosas and pakoras. You could even use it as a spread for sandwiches.

Coriander-coconut chutney

Coriander-coconut chutney


150 gms grated coconut

100 gms fresh coriander leaves

1 medium green chilli, chopped

1/2 tsp cumin seeds

Salt to taste

1/2 a lime


  1. In a food processor, grind together the coconut, coriander, chilli along with the cumin and salt until the mixture is smooth and feels like velvet to touch.
  2. Add a squeeze of lime and adjust the salt, if required.
  3. The coconut and coriander chutney can be eaten straight away.  This also keeps well in the fridge for 2-3 days.

About The Weekend Baker

Weekend baker, Yoga enthusiast, curious cook, collector of cookbooks and traditional recipes. Stop by and say Hello!
This entry was posted in Festive food and tagged , , , , , , , . Bookmark the permalink.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.