Coconut Chutney

One of my most memorable breakfasts was in New Delhi, India. Francois and I’s day had begun before sunrise with a morning visit to a nearby flower market, where we were greeted with a symphony of color and floral smells. Afterwards, we were treated to a delicious traditional south Indian breakfast that consisted of dosas (similar to crepes) and idli (a type of savory rice cake) with various types of chutney (a savory or spicy condiment). Today’s recipe is a delightfully refreshing take on a coconut chutney.

Not just for breakfast, chutneys are a wonderful compliment to many Indian dishes, including vegetable curries, samosas, basmati rice, naan, and beyond. The beauty of chutney is the versatility of flavors and variations that can be created, ranging from sweet to savory, and only limited by your creativity——so time to get chutney’ing!

Coconut Chutney

Make the tadka – Heat the oil in a skillet over medium heat. Add the black lentils, black mustard seeds, and cumin seeds. Fry until the mixture is fragrant. Remove from heat and add the asafetida. Pour into a small bowl and let cool to room temperature.

Make the coconut chutney – Add the coconut, serrano chili, cilantro and ginger to a high-speed blender. Add the hot water, tamarind paste, agave and salt and blend until a smooth consistency is achieved, adding more water, if necessary. Taste and adjust salt, if necessary. Pour into a serving bowl and top with the tadka.

makes about one cup


  • 2 tbsp refined coconut oil
  • 2 tsp black beluga lentils, soaked overnight and drained
  • ½ tsp black mustard seeds
  • ½ tsp cumin seeds
  • a pinch of ground asafetida


  • 1 cup of finely shredded unsweetened coconut
  • 1 Serrano chili, seeded and chopped
  • 1 tbsp cilantro, chopped
  • 1 tbsp fresh ginger, peeled and finely grated
  • ½ cup hot water, for blending
  • 1 tsp tamarind paste
  • 1 tsp agave
  • ½ tsp sea salt