Green Chili and Coconut Chutney (Hari Mirch Aur Nariel Ke Chutney)

This chutney tastes best when it is made fresh, but refrigerated it will keep for 4 days. Serve as a topping for grilled fish.

Serves: 16Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 16


  • 1 cup shredded coconut
  • 4 serrano green chilies
  • 1” piece fresh gingerroot, peeled
  • 1 Tbsp. lemon juice
  • 1 Tbsp. minced cilantro
  • 1 Tbsp. plain yogurt
  • Water, as needed
  • 1 Tbsp. vegetable oil
  • ½ tsp. mustard seeds
  • 2 dried red chilies, roughly pounded
  • 4 fresh curry leaves


  • In a blender, purée the coconut, green chilies, ginger, lemon juice, cilantro, yogurt, and ½ cup of water to a smooth paste. Transfer to a nonreactive container with a lid and set aside.
  • In a small skillet, heat the vegetable oil. Add the mustard seeds, red chilies, and curry leaves. In less than 1 minute the mustard seeds will start to sputter. Remove from heat and pour over the coconut chutney.
  • Mix well. Refrigerate, covered, until needed.