Coconut Chutney

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Coconut Chutney

Suitable for vegans
Category Miscellaneous
Serves n/a
Preparation n/a
Cooking n/a

Rating: Rated 0 / 5 (0 ratings)

For use with the Mini Masala Dosas


  • 50g desiccated coconut, soaked in hot water from a just-boiled kettle
  • handful of coriander
  • pinch of salt
  • 1 tsp sunflower or coconut oil
  • handful of mint
  • 1/2 mild green chilli
  • juice of 1/2 lime
  • 1/2 tsp mustard seeds


Stage 1

Drain the coconut and put into a blender with the herbs, chilli, salt and lime juice. Blend until smooth. Heat the oil and carefully toast the mustard seeds, until they turn a greyish colour and start to pop in the pan. Remove from the heat and stir into the coconut mix. Taste and adjust the salt and lime, if necessary.


Coconut Chutney


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Rachel Demuth

Nutritional info

Nutritional values are per serving.

  • Calories: n/a
  • Fat: n/a
  • Saturated fat: n/a
  • Protein: n/a
  • Carbohydrates: n/a
  • Sugars: n/a
  • Fibre: n/a
  • Salt: n/a

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