This chutney is great with my eggplant and tomato curry but also delish with some flatbread as a snack or starter.


Coconut Chutney:

½ cup shredded coconut

3 sprigs of coriander

3 long green chillies

juice of ½ lime


caster sugar


  1. Toast half the coconut in a dry pan until light brown.
  2. Dice the chillies and coriander roughly into 1 cm pieces.
  3. Place in mortar and pestle or a blender and pound until it’s a textured paste, not perfectly smooth.
  4. Add to toasted coconut and un-toasted coconut.
  5. Season with salt lime juice and sugar to your taste.

Get In Touch

3 + 14 =

Spicy Steph

a little spicy, a lot of sass