Spicy Coconut Chutney(Dip)

Spicy Coconut Chutney(Dip)

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4-6
  • Difficulty: easy


  • 1-1/2 cups grated Coconut fresh or frozen
  • 1/2 cup Garbanzo beans ( drained from can)
  • 1 Serrano Green Chili
  • 1/2 Cup Cilantro leaves
  • 1 TSP grated ginger
  • 2 TBSP fresh Lemon Juice
  • 1/2 cup coconut milk
  • 1/4 cup water
  • Salt to taste and pinch of sugar
  • For Tempering:
  • 2 tsp coconut or grape seed oil
  • 1/4 tsp Mustard Seeds
  • 1/4 tsp Cumin seeds
  • pinch of Asafetida (optional)
  • pinch of turmeric powder


  1. Blend it into a fine paste adding enough coconut milk or water to make for a smooth, yet slightly thick chutney or dip.
  2. heat small pan, add oil . Once hot, add the mustard, cumin seeds. When it starts popping, add the asafedia and turmeric powder.
  3. Switch off the heat and Pour this over the chutney. Mix well, taste and season with additional salt or sugar if needed.
  4. You can enjoy with any type of pancakes or crackers or with savory rice cakes and tortillas as a dip.
Published on by

Comments are closed.