Chutney Recipes

Coconut and Herb Chutney recipe

This simple spiced condiment is a great thing to serve with curries and poppadoms, but you could also stir in through rice or noodles to make a simple side dish.


  • 60g fresh grated coconut
  • 1 tbsp. black mustard seeds
  • Oil spray
  • 1 small green chilli
  • 1 small bunch coriander and mint
  • Zest and juice of one small lime
  • 1 fresh tomato, skinned
  • Salt and pepper


  1. Heat oil spray in a pan and add the mustard seeds. Cook until they start to pop, around 60 seconds, then remove from the pan and pour into a bowl.

  2. Slice the chilli in half and scoop out the seeds with the back of your knife, then finely chop the flesh. Dice the tomato and finely chop the coriander and mint.

  3. Mix the coconut with the mustard seeds, green chilli, coriander, mint, lime zest, lime juice, tomato and salt and pepper. Put into a bowl and then cover and put into the fridge until you're ready to use it.

Eat this chutney immediately - it tastes much better made fresh or up to one day in advance, no more than that. This recipe serves 4.

Author: Laura Young.

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60gabout 2 oz (2.11638 oz based on 0.035273 ounces in a gram)


Published: February 16, 2012
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