Coconut and Amla Chutney

by January 20, 2020

Serves 2/3

  • 2 handfuls of freshly grated coconut or dry grated coconut
  • 2 chopped Indian Gooseberries ( amla)/ Juice of one Lime/ Juice of half a lemon
  • 1 cm piece of chopped peeled fresh ginger
  • 2 handfuls of freshly chopped coriander/parsley
  • 1 handful of freshly chopped mint
  • 1/2 tsp of salt
  • 1/tsp black pepper powder/ 2 black peppercorns
  • 1/2 cup water or as required depending on desired consistency (normally chutney is the same consistency as a batter)
  • 1 chopped green chili (optional)

Put all ingredients ( except water) in a mixer grinder. Grind the ingredients as much as possible without water then add a small amount of water at a time and continue grinding. Keep adding water and grinding until you have the desired consistency. If you are using the juice of lime/lemon instead of amla, then add this add the end.

  • Use locally grown herbs such as basil/parsley/chives etc in place of or as well as coriander and mint
  • Replace the  amla ( Indian Gooseberry)/lime with 2 tomatoes 
  • Make without coconut and increase the quantity of herbs
  • Use buttermilk instead of water
  • Lightly sautee some grated carrot/beetroot and when cool, grind with the other ingredients to make a carrot/beetroot chutney.


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