Coriander & coconut chutney



This chutney reminds me of the one my mum used to make in Fiji using fresh coconut.

It’s so, so simple and easy to make ~ and is insanely delicious! I may be biased, though, because I’m a sucker for coriander.

Fresh coriander is herbaceous, zingy and slightly pungent. It’s full of green sunshine ~ chlorophyl ~ so it makes a great chelating and detoxifying herb.

Prepping time: 35 minutes ~ Effort time: 5 minutes

Makes about 1 cup ~ This recipe is gluten-free and vegan
  • 3/4 cup desiccated coconut
  • 1/2 cup freshly boiled water
  • 2 cloves garlic, minced
  • 1 red chilli, chopped
  • 1 bunch fresh coriander, washed, roots removed and roughly chopped
  • 2 tbsp freshly squeezed lemon or lime juice, or to taste
  • sea salt, to taste

Soak the coconut in the boiled water for at least 30 minutes

While the coconut is soaking, prep the other ingredients

Process all ingredients together for a 30-60 seconds (about 10 seconds in a thermomix at speed 8)

Store in a glass jar in the fridge for up to a week or freeze in portions

Use as a condiment with salads, dhal and rice, in sandwiches ~ or in any way that tickles your fancy


  • Don’t like coriander? Use mint instead
  • Don’t like herbs? Just skip it altogether
  • Have fresh coconut? Use the same amount but not need for soaking or the water. Just make sure you’re using a mature (brown husk) coconut, not the young, green kind!

4 thoughts on “Coriander & coconut chutney”

  1. Hi Lesh. I love the sound of the Coriander & Coconut Chutney. I have a question – Do you drain the water off the coconut before processing it or leave it in the mix? Thanks

  2. I just made this and had it with homemade Naan bread, tamarind chutney along with your Mung bean curry recipe. It was delicious. thanks

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