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Coconut Chutney Recipe

© 1994, Excerpted with permission from Ayurvedic Cooking for Self-Healing by Usha and Dr. Vasant Lad

Makes approximately 3 cups Doshic Notes Vata :: Balancing Pitta :: Balancing Kapha :: Balancing


2 cups unsweetened, shredded coconut 1 1/2 inch piece of fresh ginger, peeled and chopped fine 1 tablespoon fresh cilantro leaves 1/2 small green chili, chopped 2 cups water 2 tablespoons ghee 1/2 teaspoon cumin seeds 1/2 teaspoon black mustard seeds 1 pinch hing 4 curry leaves, fresh or dried 1/2 fresh lime 1/4 teaspoon salt


Put the coconut in a blender with the ginger, green chili and cilantro. Add the water and blend until smooth. Heat a saucepan on medium and add the ghee, mustard seeds, cumin seeds, hing and curry leaves. Cook until the seeds pop. Pour the spices into the blended mixture. Squeeze in juice from the lime, stir in salt and gently mix. Store in refrigerator. Keeps for 2-3 days. This is tridoshic, but kapha can increase the hing, mustard seeds and chilies.

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The spiritual journey starts here

Vasant Lad BAM&S, MASc

Vasant Lad BAM&S, MASc

A native of India, he served for three years as Medical Director of the Ayurveda Hospital in Pune, India. He was Professor of Clinical Medicine at the Pune University College of Ayurvedic Medicine for 15 years. He holds a Bachelor’s of Ayurvedic Medicine and Surgery (BAM&S) degree from the University of Pune and a Master’s of Ayurvedic Science (MASc) degree from Tilak Ayurved Mahavidyalaya. The author of numerous books, Vasant Lad is respected throughout the world for his knowledge of Ayurveda.