Name: Authentic Indian Coconut Chutney: South Indian Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 16
Cuisine: US
Ingredients: 1 cup coconut milk; 1 cup fresh coconut meat, raw; 0.5 cup fresh curry leaves; 1 medium onion, quartered; 4 serrano peppers, stems removed; 5 cloves garlic; 1 (1-inch) piece fresh ginger, peeled; 2 tablespoons lime juice; 2 teaspoons unsalted natural peanut butter; 1 teaspoon salt; 1 teaspoon ground cumin; 1 tablespoon peanut oil; 1 teaspoon mustard seeds; 4 fresh curry leaves

Embark on a culinary journey to India with this vibrant and zesty coconut chutney. A symphony of fresh coconut, aromatic spices, and fiery chilies, it's the perfect accompaniment to elevate your Indian dishes or add a tantalizing twist to your favorite snacks.

Follow The Directions

01

Step

3 hrs

In a high-speed blender, combine coconut milk, fresh coconut meat, 1/2 cup curry leaves, quartered onion, serrano peppers, garlic, ginger, lime juice, peanut butter, salt, and ground cumin. Puree until exceptionally smooth, ensuring no gritty texture remains (approximately 2-3 minutes).

02

Step

40 mins

In a small saucepan, heat peanut oil over medium heat. Add mustard seeds and cook until they begin to pop and dance in the oil (10-20 seconds). Introduce the remaining 4 fresh curry leaves, allowing them to sizzle and release their fragrant aroma (30-60 seconds).

03

Step

5 hrs

Carefully pour the pureed coconut mixture into the saucepan. Be cautious as it may sputter upon contact with the hot oil. Cook, stirring occasionally to prevent sticking, until the chutney thickens slightly and the flavors meld together beautifully (about 5 minutes).

04

Step

0 mins

Remove from heat and allow the chutney to cool to room temperature before serving. This allows the flavors to fully develop and harmonize.

For a smoother chutney, consider straining it through a fine-mesh sieve after blending.
Adjust the number of serrano peppers to your desired level of spiciness. Remember, a little goes a long way!
If fresh coconut meat is unavailable, you can substitute with unsweetened shredded coconut, but be sure to soak it in warm water for 10 minutes before blending to soften it.
This chutney can be stored in an airtight container in the refrigerator for up to a week, or frozen for longer storage.
Experiment with adding other ingredients such as cilantro, mint, or a pinch of sugar to customize the flavor profile.

Adrienne Streich

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

Indian Coconut Chutney

Ingridients

Nutrition

Follow The Directions

01

02

03

04

You need to login to claim your token

Adrienne Streich

Written by

YOU MAY ALSO LIKE

Fresh Lemon Bundt Cake

Chef John's Tzatziki Sauce

Lemon Poppy Seed Cake

RECIPE REVIEWS

LEAVE A REVIEW

SUBSCRIBE & FOLLOW

POPULAR SEARCHS