Fresh Coconut Chutney with Tamarind and Cilantro

Visit the Indian Food Glossary for information on the ingredients in this recipe
Fresh Coconut Chutney with Tamarind and Coriander

I virtually never purchase chutneys because they are so easy to make at home. The additional plus is that the cook in their own home kitchen can control the quality and portions of ingredients that go into the mix.

This particular fresh green chutney was made to accompany some fried Indian savories. Tamarind and coconut adds some natural sweetness with some earthy cilantro added to the mix with spices and chilies. This is a versatile chutney that goes well with anything that needs a bit of dressing up.

Fresh Coconut Chutney with Tamarind and CilantroFresh Coconut Chutney with Tamarind and Cilantro
Recipe by
Cuisine: Indian
Published on April 4, 2015

Simple versatile fresh chutney with coconut, tamarind and fresh cilantro

Preparation: 20 minutes
Cooking time: 2 minutes

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  • 2-inch piece tamarind pulp
  • 4 tablespoons fresh cilantro (coriander), trimmed and chopped
  • 2 tablespoons coconut sugar or brown sugar
  • 2 to 3 green chilies, seeded and chopped
  • 1/2 teaspoon sea salt, or to taste
  • 1 cup unsweetened dried grated coconut
  • 2 tablespoons ghee, coconut oil or sesame oil
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon asafetida
  • small handful of dried curry leaves, crumbled
  • Soak the tamarind in 1/2 cup of hot water for 20 to 30 minutes. Press the tamarind with your fingers to remove any excess seeds and tough fibers. Drain through a sieve, collecting as much of the pulp as possible.

  • Combine the tamarind pulp, fresh cilantro, sugar, chilies and salt in a blender or food processor and blend until smooth. Add the coconut and process further until everything is well combined. Transfer to a bowl.

  • Heat the ghee, coconut or sesame oil in a small saucepan or frying pan over medium heat. When hot, add the mustard seeds and cumin seeds and fry until the mustard seeds turn grey and begin to splutter and pop. Toss in the asafetida and curry leaves, stir a few times, and pour over the chutney. Stir and serve with your favorite Indian flat breads or savories.

  • Refrigerate in a sealed container for up to 2 to 3 days.

Makes about 1 1/2 cups

coconut chutney with tamarind and coriander

Other chutneys to enjoy from my vegetarian kitchen:
South Indian Tomato Chutney
Green Mango Coconut Chutney
Easy Spicy Tomato Chutney
Cashew Chutney (Kaju Chatni)


Janet said...

yum! you have tamarind where I usually have lime juice. can't wait to try this twist.

Rachel (Rachel's Kitchen NZ) said...

Oh, this is so vibrant and fresh and uses some of my favourite ingredients - delicious - thanks Lisa

Joanne said...

Plus, I don't think any chutneys i could buy would have as unique a flavor profile as this! Sounds like the perfect condiment.

Raju Ahmed [Quick Easy Healthy Recipes ] said...

Coconut Chutney is my favourite but i never make it before. Today I will try to make Coconut Chutney with your recipe.