Coconut Chutney

Authentic coconut chutney requires a variety of hard-to-find ingredients, so if you don't live near an Indian market, you may be out of luck. For that reason, I've developed a more user-friendly recipe that is still quite close in flavor to the version served at my favorite South Indian restaurant.

Makes 1 cup

What You Need:

  • 1 cup shredded fresh or dried unsweetened coconut
  • 2 tablespoons dry roasted cashews
  • 1 teaspoon chopped ginger
  • 2 fresh small green chilies, seeded and minced
  • 1/4 cup chopped cilantro leaves
  • 1 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/3 to 1/2 cup water, as needed
  • 1 tablespoon safflower oil
  • 1 teaspoon black mustard seeds

What You Do:

  1. In a blender or food processor, combine the coconut, cashews, ginger, chilies, cilantro, salt, and sugar. Process to a paste, adding water a little at a time for a smooth consistency. Transfer to a small bowl and set aside.
  2. Heat the oil in a small skillet over medium heat. Add the mustard seeds and cook just until they begin to pop. Remove the pan from the heat and stir the seeds into the chutney.

More Recipes

The Best Vegan Blueberry Cheesecake {Recipe}

Luscious, dense, thick, and tangy, with a classic blueberry compote. What more could you want from a cheesecake?
Read More »

Vegan Southern Buttermilk Biscuits {Recipe}

Plant-based buttermilk biscuits are perfect any time of day.
Read More »

5 Easy Vegan Meals to Make on a Weeknight

Save time and money with these five-ingredient, ultra-convenient meals.
Read More »

Gluten-Free Vegan Pizza Wraps

This tofu pepperoni pizza wrap makes the perfect lunch.
Read More »

Vegan Loaded Fries Supreme {Recipe}

With bacon, nacho cheese sauce, and sour cream, these may be the most indulgent vegan fries ever.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »