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

Spicy Vegan Korean BLT {Recipe}

This spiced-up version of an old classic will leave you craving a “K” in front of your BLT from here on out.
Read More »

Vegan Sweet Potato Masala {Recipe}

Hot spices mixed with sweet potatoes just might be our new favorite flavor combination.
Read More »

Vegan Buckwheat Breakfast Cakes with Cashew-Maple Cream {Recipe}

Say goodbye to traditional pancakes, and hello to buckwheat.
Read More »

Vegan Mermaid Orecchiette {Recipe}

This easy Italian will have you saying “mangia!”
Read More »

Vegan Mint Chocolate Meltaways {Recipe}

Luscious melt-in-your-mouth chocolate and a sweet kiss of peppermint make this the ultimate kiss-friendly treat.
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 »