Green Coconut Chutney

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Last Updated on January 12, 2020 by Chef Mireille

Green Coconut Chutney is perfect to enjoy with your favorite roti. It’s also great inside of wraps.

 

Green Coconut ChutneyAre you excited to try the Dashmi Roti I posted yesterday? If so, I have this fabulous chutney you can have it with. Not only with Indian roti’s, but this also works great inside a wrap. Check out this Tandoori Paneer Wrap where I slathered some of this chunkychutney inside. It’s a great summertime lunch!

I have previously posted a Coconut Chutney here when I was exploring the cuisine of Karnataka. Today, this green version of Coconut Chutney is representing the cuisine of Maharashtra. While Maharashtra is hardly the only state to have a green coconut chutney, it’s a delicious addition to any Maharashtrian meal.

…but before we get to this chutney, let’s take a look at some other chutney recipes that can compliment any Indian chaat (snack)…

Chutney Recipes

You can make it with or without the tadka seasoning on top. Either way, it is delicious!

Chutney LR

Now with the tadka seasoning!

Chutney LR 1

Green Coconut Chutney
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Green Coconut Chutney

This quick chutney is perfect with any Indian flatbread or inside a wrap.
Prep Time5 mins
Cook Time2 mins
Total Time7 mins
Course: Condiments
Cuisine: Indian
Servings: 8

Ingredients

  • 1 cup frozen grated coconut defrosted or freshly grated coconut
  • 4 green chiles
  • 8 curry leaves
  • 1 large handful of cilantro
  • 6 cloves garlic
  • ½ teaspoon sugar
  • ¾ teasoon salt
  • ½ cup + 1/8 cup water
  • Tadka Ingredients:
  • 1 tablespoon oil
  • a pinch asoefetida
  • 1 teaspoon mustard seed
  • 1 teaspoon cumin seeds
  • 5 curry leaves

Instructions

  • In a food processor, combine coconut, chiles, curry leaves, cilantro, galic, sugar and salt. Process until coarsely chopped. Add water and blend until smooth.
  • In a skillet, heat oil. Add asoefetedia and mustard seed.
  • When the mustard seed stops popping, add cumin seed and curry leaves. Fry until cumin seed changes color.
  • To serve, transfer chutney from food processor into a bowl. Pour the tadka on top.
  • Enjoy with your favorite roti.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!
See also  Patatas Bravas - Spanish Vegetarian Tapas

Want to learn more about the cuisine of Maharashtra and specifically the Mumbai food culture – Check out this post here!

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Sandhiya ThirumalaiKumar

    Coconut Coriander chutney is my favorite and i love to have it with idli and dosas. In south India, for chutney normally we don’t add cumin for tadka. This is such a interesting variation, will give it a try on next time when i make chutney.

  2. Ritu Tangri

    Coconut chutney is my favourite. With the addition of different flavours like coriander, curry leaves it’s taste must have enhanced many folds. Your pics are making it all the more alluring

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