Sri Lankan Cooked Coconut Chutney Recipe

Name: Sri Lankan Cooked Coconut Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon lime or lemon juice; 2 cloves garlic, chopped; 1/2 teaspoon salt; 3 fresh hot green chilies (such as birds-eye), chopped; 1/4 teaspoon whole cumin seeds; 1 medium shallot, one half chopped, the other half cut into fine slivers; 1015 fresh curry leaves plus another 10 later (omit if unavailable); 1/2 cup grated coconut, fresh or frozen and defrosted; 1 tablespoon olive or canola oil; 1/4 teaspoon whole brown mustard seeds

Servings: persons

1
Put 1/2 cup water, the lime juice, garlic, salt, chilies, cumin, chopped shallots, and the 1015 curry leaves into a blender in the order listed and blend thoroughly.
2
Add the coconut and blend thoroughly again.
3
Put the oil in a small pan and set over medium heat.
4
When hot, scatter in the mustard seeds.
5
As soon as the mustard seeds pop, a matter of seconds, add the 10 curry leaves and the sliced shallots.
6
Stir and cook until the shallots soften slightly and then add the contents of the blender into the pan.
7
Stir and bring to a simmer.
8
Simmer very gently for a minute and turn off the heat.
9
Serve warm or at room temperature.

kcal

Calories

Fat

Carbs

Fat Carbs

* 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 10 ingredients. The key ingredients include: 1 tablespoon lime or lemon juice, 2 cloves garlic, chopped, 1/2 teaspoon salt, 3 fresh hot green chilies (such as birds-eye), chopped, and more.

Yes, Sri Lankan Cooked Coconut 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!

Sri Lankan Cooked Coconut Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions