Coconut-Tamarind Chutney

Visit the Indian Food Glossary for information on the ingredients in this recipe
Coconut Chutney

I made this coconut and tamarind flavored chutney to go along with a rice-based dish known as pongal that will leave you begging for seconds. It works well as a spread for flatbreads and sandwiches, and has a dry consistency rather than a creamier one. Best of all, there's no cooking involved and the chutney can be made in 10 minutes or less.

Coconut-Tamarind ChutneyCoconut-Tamarind Chutney
Recipe by
Cuisine: Indian
Published on June 1, 2011

Simple and delicious no-cook coconut chutney seasoned with tamarind and chilies

Preparation: 10 minutes

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  • 1 cup grated fresh or dried coconut
  • 2 teaspoons fresh parsley leaves
  • 1/2 teaspoon tamarind paste
  • 2 green chilies, seeded and chopped
  • 3 to 4 tablespoons water
  • sea salt to taste
  • In a mortar and pestle, blender or food processor, combine all of the ingredients until you reach your desired consistency, adding more water as necessary.

  • Serve at room temperature or chilled. Refrigerate in a sealed container for 2 to 3 days.

Makes 1 cup
Coconut Chutney

More Coconut Chutneys from Lisa's Vegetarian Kitchen you are sure to enjoy:
Shredded Mango and Coconut Chutney
Coconut and Mint Chutney
Roasted Toor Dal and Coconut Chutney


Unknown said...

Hey, that chutney looks awesome. Love the texture of it.

Valerie Harrison (bellini) said...

I can't wait to see what else comes with this dish Lisa. Your palate always amazes me!

Priya Suresh said...

Love that coarse texture, flavourful chutney..

Indian Khana said...

I like this method ..looks fab

Anonymous said...

Lisa, your blog is inspiring me to try more and more of Indian food. I can't wait for the pairing for this chutney, but surely also a spreadable form, like the book suggests, must be really good.