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Recipe Collection

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Coconut Chutney

Coconut Chutney Related:   condiments, gluten-free, low-fat, pareve, Shavuot, vegan, vegetarian

Prep time: 25 min

Cook time: 12-15 min

Yield: 5-9 servings

Coconut chutney is a healthy side dish or relish for fish dishes, veggies and even plain rice. In South India, coconut chutney is eaten with rice dishes such as dosa (rice crepes) and idli (steamed rice patties).


  • 1/2 tablespoon oil (I like to use coconut oil, but anything works)
  • 1/4 teaspoon mustard seeds
  • 4-7 curry leaves
  • 1 tablespoon grated ginger
  • 1 green or red chili powder (or to taste)
  • 1 cup fresh coconut, grated, or 1/2 cup grated dry unsweetened coconut
  • 1/2 cup water if using fresh coconut, 1 cup water if using dry
  • 1 teaspoon salt
  • Juice of 1 fresh lemon
  • 1/4 cup chick peas
  • Cilantro for garnish


  • Heat coconut oil and spices in pan over low heat until fragrant. Allow to cool and combine with remaining ingredients in food processor until smooth chutney is formed. Garnish with cilantro.

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