Creamy Coconut Chutney

This chutney may be used on Patra ni Maachi, Salmon Baked Fish, Sandwiches, Potato Pattice and as a condiment.


4 tbsp desiccated coconut
1 cup cream of coconut
2 small bunches Coriander
4 green Chilies
2 tsp sugar
1 tsp Salt
I lime, juice of
2 tsp cumin seeds
4 cloves Garlic roasted
1/4 black pepper
3 chopped green chillies
1 tsp vinegar (white)


Grind all the above ingredients either in a chopper or blender with enough water, to make a smooth paste.

Taste to your liking adding more sugar and/or lemon juice, add salt to your taste.

Rita Jamshed Kapadia

Cookbooks are available on Amazon. 

8 Comments Add yours

  1. Love this idea…reminds me of a ‘chuddo’ style of chutney, one of the ideas I’m working on for my pickles and chutneys month:)

  2. Rita says:

    Peri, Is the chuddo you refer to, the chuddo gujarati pickle? It is made from mangoes, sugar, red pepper and a little vinegar. Delicious pickled using solar powere. We used to keep this mango chuddo out in the hot sun for a couple of days to get a delicious achar to savor! ( Recipe is published in my Pickles cookbook.)

  3. Exactly that one, Rita…I remember the mangoes being dried in the sun during those day:)

  4. Gooloo mehta says:

    Very good chutney recipe. Thnks

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