How to make Coconut chutney -

Coconut ground with shallots, ginger and green chillies.

Sanjeev Kapoor

This recipe is contributed by Member Renjini Selvan Velayudhan.

Main Ingredients : Coconut (नारियल), Shallot (शैलट)

Cuisine : Indian

Course : Pickles, Jams and Chutneys

You can also find more Pickles, Jams and Chutneys recipes like Apple And Onion Pickle Tadka Salad Chilli Chutney Roasted Pumpkin Hummus

Coconut chutney

Coconut chutney Recipe Card


Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Coconut chutney Recipe

  • Coconut grated 2 cup

  • Shallot chopped 5

  • Ginger chopped 1 inch piece

  • Tamarind pulp 2 tablespoon

  • Salt to taste

  • Green chilli 4


Step 1

Grind shallots, ginger, tamarind pulp, salt and green chillies into a fine paste.

Step 2

Add grated coconut and grind again for one minute. Serve with rice and yogurt.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.