Coconut Chutney Recipe


  • 1 cup roughly chopped Fresh Coconut
  • 1 teaspoon grated Ginger
  • 2 Green Chillies, chopped
  • 1 tablespoon Roasted Chana Dal
  • 1 tablespoon Curd
  • 1 teaspoon Lemon Juice or Tamarind Paste
  • 1/2 cup Water
  • Salt

For Tempering

  • 1/2 teaspoon Cumin Seeds
  • 1/4 teaspoon Mustard Seeds
  • 4-5 Curry Leaves
  • 1 Dry Red Chilli
  • 1 teaspoon Oil


  • Take chopped coconut, add green chillies, roasted chana dal and ginger in SFI Retail’s Tarzan.
  • Add crushed lemon juice, salt, coconut, curd and 1/2 cup of water.
  • Grind them to form a medium coarse paste.
  • Heat oil in a small tempering pan. Add mustard seeds, cumin seeds, dry red chilli and curry leaves and sauté for 10 seconds.
  • Take away pan from flame and immediately pour tempering over the prepared coconut paste and mix well.

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