Fresh Coconut Chutney recipe

Preparation Time: 15 minutes | Cooking Time: 2 minutes

This fresh, zingy and spicy coconut chutney is perfect for serving alongside naan breads, curries, veggie dishes or just for spreading on crackers. Made with fresh coconut, chilli and coriander, this chutney is super fresh and super delicious.


  • 60g fresh coconut, grated
  • 1 tbsp. black mustard seeds
  • 1 tsp. oil
  • 1 fresh green chilli
  • 1 small handful each freshly chopped coriander and mint
  • Zest and juice of 1 lime
  • 1 tomato
  • Salt and pepper


  1. Heat oil in a frying pan and add the mustard seeds. Fry until they start to pop, then take off the heat.

  2. Slice the chilli in half and remove the seeds with the back of your knife. Finely mince the chilli. Finely chop the tomato. When the mustard seeds are cooked, mix together the coconut, mustard seeds, chilli, coriander, mint, tomato, salt, pepper, lime zest and juice in a bowl. Cover and put into the fridge to chill before serving.

Mustard seeds can be a little spicy for some, so if you like, omit them and add a little turmeric or ginger to the chutney instead. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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