Coconut Chutney Recipe

Serves 4-6

Ingredients (Buy locally grown organic ingredients, if possible)

1/2 cup fresh grated coconut or shredded coconut

1/2 cup cilantro leaves, washed

1 teaspoon chopped ginger, peeled

1 Tablespoon peanuts, roasted (optional)

1/2 dried red chili

1/4 teaspoon coriander seeds, roasted and freshly ground

1/4 teaspoon cumin seeds, roasted and freshly ground

1 pinch asafoetida powder (hing)

4 Tablespoon water, more as needed

1 Tablespoon lime juice, more as needed

Rock salt (saindhav salt) to taste


Equipment needed: Food Processor



1. Blend shredded coconut, cilantro, ginger, roasted peanuts, red chillies, coriander powder, cumin powder, asafoetida in a food processor until smooth. Add water as needed to reach the desired consistency.

2. Add lime juice and salt. Mix well and store the chutney in an airtight glass container in the refrigerator.



Fresh coriander leaves and seeds are both used in cooking. Cilantro is an effective digestive stimulant, relieves fatigue, exhaustion, headaches, and muscular pain.

Recipe shared by Preeti Gupta


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About Preeti Gupta

Preeti Gupta is a classically trained Ayurvedic Practitioner practicing in the Bay area. She provides personalized Ayurvedic counseling sessions and monthly group wellness events that focus on balanced diet, healthy nutrition, natural detoxification, rejuvenation and disease prevention. She is passionate about using food as a medicine, and she looks forward to being part of your Ayurvedic journey soon!