Cookbook Profile

Green Coconut Chutney

Serves 4-6


In India, no meal is complete without a chutney. There are hundreds of different recipes, for both fresh and cooked versions. Chutneys based on coconut are more common in the south, fruit chutneys in the north and west.

Handful of fresh cilantro leaves
Handful of fresh mint leaves
1 garlic clove
1-inch piece fresh ginger, peeled and coarsely chopped
2 greenThai or serrano chilies
2 cups shredded, dried coconut
juice of 2 limes
Water as needed
1 teaspoon sugar
1 teaspoon salt

In a food processor, blend the cilantro, mint, garlic, ginger, chilies, coconut, and lime juice until they form a paste. Add just enough water to make a moist (but not wet) chutney. Mix in the sugar and salt.

If you make this in advance, the coconut will absorb the water, so simply add more water to get the desired consistency before serving.


Buy the Book!


World Food Café
Global Global Vegetarian Cooking

by Chris & Carolyn Caldicott
Soma Books, 2001
$28.00, 192 pages
Recipe reprinted by permission.


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This page created January 2002