Cilantro Coconut Chutney

March 22, 2014
  • 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
In This Recipe
  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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Nik Sharma is the writer, photographer, and recipe developer behind A Brown Table, an award-winning blog that has garnered best-ofs from Saveur, Better Homes & Gardens, and the International Association of Culinary Professions. His weekly column, A Brown Kitchen, appears in the San Francisco Chronicle and has written for Saveur, Taste, Food52, Eater, among others. His first cookbook, Season: Big Flavors, Beautiful Food was released on October 2018. He was also featured in America, the Great Cookbook. Nik lives in Oakland, California.