Coconut and Green Chile Chutney Recipe

Name: Coconut and Green Chile Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups grated fresh coconut; 1 cup grated green mango*; 1/2 cup minced shallot; 1/2 cup yogurt; 1/4 cup minced green chiles; 1 tablespoon minced ginger; 1/4 cup water; 1 teaspoon kosher salt; 1 tablespoon lime juice; 2 tablespoons vegetable oil; 1 teaspoon mustard seed; 2 dried red chilies, crushed; 15 fresh curry leaves**; Special equipment: a food processor or blender

Servings: persons

2 cups grated fresh coconut
1 cup grated green mango*
1/2 cup minced shallot
1/2 cup yogurt
1/4 cup minced green chiles
1 tablespoon minced ginger
1/4 cup water
1 teaspoon kosher salt
1 tablespoon lime juice
2 tablespoons vegetable oil
1 teaspoon mustard seed
2 dried red chilies, crushed
15 fresh curry leaves**
Special equipment: a food processor or blender

1
In a food processor puree the fresh coconut, green mango, shallot, yogurt, green chiles, and ginger with as little of the water as needed for a moderately thick consistency.
2
Add the kosher salt and lime juice and puree until blended.
3
In a skillet, heat the vegetable oil over medium heat.
4
Add the mustard seeds, dried red chiles, and fresh curry leaves, cover and cook until the seeds begin to pop.
5
Stir in the coconut mixture and cook for 15 seconds.
6
Transfer to a serving bowl.
7
Keeps for 1 or 2 days in the refrigerator.
8
*Can be found at Asian Markets
9
** Can be found at Indian and Sri Lankan stores

125

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups grated fresh coconut, 1 cup grated green mango*, 1/2 cup minced shallot, 1/2 cup yogurt, and more.

Yes, Coconut and Green Chile Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut and Green Chile Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions