Coconut and coriander chutney

May 10, 2013 (Last Updated: January 11, 2019)

Coconut and coriander chutney


  • 200g desiccated coconut
  • 15ml (1 tbsp) tamarind paste
  • a large handful of fresh coriander,
  • roughly chopped
  • juice of 2 limes
  • 1 green chilli, seeded and finely
  • chopped
  • a small handful of fresh mint,
  • roughly chopped
  • 1 small garlic clove
  • 15ml (1 tbsp) vegetable oil
  • sea salt and freshly ground black
  • pepper, to taste



Place all of the ingredients in a blender and season well.


Blitz to form a chunky paste – you may need to add another 15ml (1 tbsp) of oil if the mixture is too dry.


Adjust seasoning and place in the fridge until needed.

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