Garlic Coconut Chutney

Garlic Coconut Chutney

Garlic Coconut Chutney

When chutney takes the role of only side dish for the tiffin, the chutney should be more tasty and filling that makes us forget the need of any other accompaniment. This is one such tasty filling chutney and is more tastier if you grind them in stone grinder the traditional way.
Ingredients: (To serve 4)
1 tablespoon of sesame oil for frying 
10 pods of garlic (big ones)
100 g of shallots
100 g of coconut scrapped
a small gooseberry size Tamarind
4 red chilly
salt as per taste
50 ml Water for grinding
1 teaspoon of sesame Oil for seasoning
1 teaspoon of mustard


Heat oil in a wok and fry red chilly.
Then add the shallots and fry well.
Now add garlic and toss to make the garlic roasted.
Add coconut and fry. Do no let coconut turn brown.
Grind all these ingredients with salt, tamarind and 50 ml water to a smooth paste.
Heat the same wok with oil
Add mustard and let it crackle.
Add ground garlic coconut chutney and fry well for a minute.
Serve hot with steaming idlies.

Garlic Coconut Chutney

Tinku Shaji

Tinku Shaji holds a bachelor of engineering in food engineering whose major interest is developing new recipes, food styling and food photography.


  1. Looks yum, will try this variation next time I will make coconut chutney.

    1. Sure do try and let me know how you like it..:)


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