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Coconut(ty) chutney

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast, easy snack, healthy snack, kids lunch box, kids snacks, lunch, Side Dish
Cuisine: Indian, south indian
Keyword: dairy free, easy, gluten free, kids lunch box ideas, nutrient dense, quick, vegetarian
Author: Gayle


  • ½ cup water more if required
  • 1 whole fresh coconut
  • 1 lime sized piece of tamarind
  • Salt to taste
  • 3-4 brasil nuts
  • ¼ cup walnuts
  • 2 tbsps cashew nuts
  • Ghee to fry in or add coconut oil (if vegan)
  • ¼ tsp black mustard seeds
  • 6-8 curry leaves or a whole sprig


  • Add the water and fresh coconut to a high speed blender
  • Blend till all the coconut is shredded
  • Add the salt and the tamarind and whizz till the tamarind is incorporated into the coconut
  • Roast the nuts on a thick bottom pan on the stove top over low to medium heat until they are light brown and you can smell that lovely roasted smell
  • Add the nuts into the blender with the coconut and whizz…you can smooth it out or keep it slightly crunchy (up to you)
  • Empty the coconut chutney into a bowl
  • Add the ghee into the same pan and add the mustard seeds
  • Once the seeds pop, add the curry leaves and stir till they crisp up
  • Add the ghee mix into the bowl with the coconut chutney and mix well


Serve with freshly made dosas and idlis or as a dip with fresh veggies. You could also add it to freshly cooked rice. This is as versatile as you want to make it