Garlic Coconut Chutney

Garlic Coconut ChutneyThis is a really easy, versatile chutney that I use to dress up a lot of dishes.  There’s no oil and it freezes well- both reasons that it’s at the top of my list for stocking up on.  I don’t usually eat it straight since the flavor is very strong.  My favorite variation (if I’m very motivated), is to roast all the garlic in the oven before putting it in the food processor with everything else.

Cooking suggestions: Add a spoonful to rice or lentils when boiling (most common way I use it).  Use it to marinate tofu or veggies.  Mix a little into roasted veggies.  Spread a thin layer on corn-on-the cob before eating.  Spread a thin layer on dosa.  Add a spoonful into batter that you use for frying veggies.  Mix it with water or yogurt to make it more dippable/spreadable.  Feel free to share other ideas!


4 tbsp water
1 tbsp tamarind paste
5 oz grated coconut (I used frozen)
7.5 oz garlic, peeled
3 tbsp red chilli powder
1 tbsp salt
4 tbsp lemon juice


1.  In a small bowl, soak the tamarind paste in the water.

2.  In the food processor, add all the garlic and run until it is a smooth paste.  Add the coconut, red chilli powder, and salt- run until its uniform.  You will probably need to scrape down the sides a couple of times.

3.  Add the lemon juice and water/tamarind paste.  Run until it becomes smooth and uniform.  You will probably need to scrape down the sides a couple of times.  This is a thick paste, so you can stop here.  If you do want to make it runnier, then add a spoonful of water at a time.

4.  Store in fridge (1-2 weeks) or freezer.


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