Green Chili Coconut Chutney


  • 1 cup of fresh cilantro leaves
  • 3 tablespoons fresh mint leaves
  • 1 cup grated coconut (frozen shredded coconut from a bag)
  • 1 garlic clove
  • 1 1-inch piece fresh ginger, peeled and coarsely chopped
  • 2 green serrano chilies
  • 1/3 teaspoon cumin powder
  • 1 teaspoon sugar
  • 2 teaspoons of lime juice
  • 1/2 teaspoon cider vinegar
  • Water as needed
Not really a sauce or a dip, chutney is in a class of its own. In India, no meal is complete without chutney. There are hundreds of different recipes, for both fresh and cooked versions. Chutneys based on coconut are more common in the south, fruit chutneys in the north and west.
Chutney is a great pairing for a plethora of foods including meat, fish, vegetables, cakes, cheeses and sandwiches.

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    In a food processor, blend all ingredients (except the water) to form a paste. Add just enough water to make a moist (but not wet) chutney.