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My Grandma's Green Coconut Chutney

Cuisine Indian
Prep Time 13 minutes
Cook Time 7 minutes
Total Time 20 minutes
Servings 4 people


  • 1/2 coconut (shredded) ~3/4 cup of shredded frozen or shredded freeze dried coconut
  • Tip of index finger size piece of ginger ~3cm long piece
  • 4 fresh green chili peppers broken in half (less chilis = less spiciness)
  • 1 cup water no need to use all of it
  • 1 tablespoon coconut oil melted
  • 1 teaspoon black mustard seeds
  • 1/2 teaspoon coarse table salt sea salt could work
  • 10 fresh whole curry leaves or 3-4 whole dried ones
  • 1 dried red chili pepper cut into 2-3 pieces


  1. If you're using a fresh coconut, break it (save the coconut water to drink later) and grate half of it.
  2. Add the grated coconut, ginger, green chilis, and salt in a blender.
  3. As you blend for about 1 minute, slowly add in up to a cup of water depending on your desired thickness. (Less water = thicker chutney). You want the chutney to be smooth, but not liquified. Leave to the side.
  4. Heat a skillet over medium-high heat and add coconut oil. Let the oil heat for about 1 minute.
  5. Add mustard seeds and the dried red chili pepper (watch out for popping).
  6. After 30 seconds, add the curry leaves and the mixture from the blender.
  7. Let the entire mixture heat up for about 1-2 minutes as you stir occasionally.
  8. Remove from heat and transfer to a serving dish. Garnish it (if you want) and serve!