Chile Garlic Coconut Chutney Indian Recipe

Recipe Category: Chutney


Chile Garlic Coconut Chutney Indian Recipe


  • to make it gluten-free, omit the asafetida or use a gluten-free version.
  • 1 teaspoon coconut oil or safflower oil
  • 3 tablespoons garlic paste or 7 cloves garlic, crushed
  • 1 1/2 teaspoons cayenne or use 1 teaspoon cayenne + 1/2 teaspoon paprika for less heat
  • 1 cup water, divided
  • 1/2 cup dried shredded coconut or fresh grated coconut, thawed if frozen 2 tablespoons sesame seeds
  • 1/2 teaspoon salt


  • 1 teaspoon coconut oil or safflower oil
  • 1/2 teaspoon black mustard seeds
  • 1/4 teaspoon cumin seeds
  • good pinch of asafetida (omit to make gluten-free)
  • 6 to 8 curry leaves, coarsely chopped


  1. Heat oil in a medium skillet over medium heat
  2. When the oil is hot, add the garlic and cook until golden and fragrant, about 2 minutes
  3. Add the cayenne and stir for a few seconds
  4. Add 1/4 cup water, then stir in the coconut flakes, and sesame seeds
  5. Remove from the heat
  6. Let the mixture sit for 10 minutes to cool down
  7. Blend the coconut mixture with 3/4 cup water and 1/2 teaspoon salt
  8. Pulse and blend until the water and coconut are well incorporated
  9. Do not over blend, as the coconut might become coconut butter
  10. Add more water if needed
  11. Transfer to a serving bowl
  12. Make the tempering: Heat oil in a small skillet over medium heat
  13. Keep all the ingredients ready
  14. When the oil is hot, add the mustard seeds and cumin seeds and let them start to pop.
  15. Add the asafetida and curry leaves and stir to combine.
  16. Let the curry leaves crackle and fry, about 30 seconds
  17. Remove from the heat and add to the chutney bowl and lightly mix in
  18. Serve at room temperature
  19. Keep refrigerated in an airtight container for up to 4 days
  20. The chutney can also be frozen

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