Cilantro Coconut Chutney

By • March 22, 2014 • 6 Comments

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Makes approximately 2 cups

  • 6 ounces fresh coconut, grated or chopped
  • 1 bunch cilantro
  • 2 tablespoons lime juice
  • 2 green Thai chili peppers
  • 1 inch ginger root, peeled and grated
  • 1/2 teaspoon kosher sea salt
  • 3/4 cup water
  1. Place all the ingredients in a food processor fitted with the blade attachment.
  2. Place the lid and pulse until the ingredients are completely combined in a smooth paste. You might need to occasionally stir the ingredients. You can also add a little more water to thin the chutney out, but remember to taste and adjust the salt and lime juice quantities, if necessary.
  3. Transfer to a serving dish and let it sit for at least 30 minutes in the refrigerator for the flavors to come together. Serve fresh. To store, refrigerate the chutney in an airtight container for up to a week. It can also be frozen for up to 3 weeks in a freezer-safe airtight container; just thaw it completely before serving, but do not microwave.
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5 months ago Naomi

What do you serve this with?

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6 months ago mc

sorry - are you meant to remove the cilantro leaves or leave the stems on?

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6 months ago Anne Parr

Remove the larger bottom stems, but the smaller ones work great.

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6 months ago jbouchon

this looks good!

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6 months ago alaparc

could you use dried unsweetened coconut instead of fresh?

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6 months ago Can't live without

I make a similar chutney with coconut, and I would not suggest using dry coconut. Frozen shredded one is perfectly fine. You will find it in frozen section of Indian/Asian grocery stores.