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Coconut (Below)
Mixed FruitNectarine
Spiced FruitTamarind


Coconut Chutney #1

1-1/2 cups coconut (shredded)
1 cup channa dhal, roasted
2-3 green chillies
1 inch ginger
2-3 tsps cumin
1/2 tsp tamarind concentrate (or lemon juice)
salt to taste
1 teaspoon asofoetida
1 teaspoon mustard seeds
1 sprig curry leaves
Ghee for frying

Make a chaunce with mustard, curry and asofoetida. Grind remaining ingredients in a blender, then add chaunce. Serve fresh.

Coconut Chutney #2

1 fresh coconut
4 green chilies (serranos and jalapenos)
1 cup yogurt
1 tablespoon salt
1 tablespoon black mustard seeds
1 tablespoon ghee
2 tablespoon fresh ginger, minced

Peel and grate the coconut. Mince the chilies and ginger. Mix the chilies, coconut, salt, and ginger. Heat the ghee in a pan and fry the mustard seeds for about 1 minute. Add to the coconut, stir and serve.

Coconut Chutney #3

1- cup Freshly Grated Coconut
2 Green Chillies, minced
1 Inch Ginger, minced
4 Tbsp Roasted Chana dal
cup Water
1 Tsp- Salt
Tsp Red Chilli Powder

2 Tsp Ghee
1 Tsp Mustard Seeds
1 sprig Curry Leaves
2 Red Chillis, whole (or dry flakes)
1 Tsp split Black Gram (Dhuli Urad Daal )

Other Ingredients:
2 Tbsp chopped Coriander Leaves
2 Tbsp Curd (yoghurt)

In a food processor, grind coconut, green chilli, ginger, roasted chana and water to get a thick paste. Add salt and red chilli powder and keep aside. Prepare chaunce of mustard seeds, daal, curry leaves and whole red chilli. Pour on the chutney and then add curd and chopped coriander to it. Mix well.

Coconut Chutney #4

1/2 coconut grated
5 green chillies
1 cup yogurt
1/2 tsp split yellow peas (channa dal)
1/2 tsp split black peas (urhad dal)
1/2 tsp mustard seeds
1 tbsp ghee
salt to taste

Grind the grated coconut, chillies, gram dal and salt to paste. Beat the yogurt and stir in the paste. Heat ghee and splutter the mustard seeds. Add the urad dal and curry leaves, fry for a minute or two. Stir into the chutney.

Coconut Chutney #5

1 cup dalia (puffed gram)
1/3 cup sesame seeds
1/2 cup coconut
2 tbsp channa dal
2 tbsp urad dal
1 1/2 tbsp methi seeds
2 Red or green chillies
1 tbsp ghee
Tamarind pulp
1/2 tsp sugar or jaggery
1/4 tsp asofoetida

For Seasoning:
1 tbsp ghee
1/4 tsp asofoetida
1 tsp Cumin seeds
1 tsp Mustard seeds
1/2 tsp Red chilli
1 sprig Curry leaves

Fry all the ingredients (except the seasoning) in the ghee in the order of dals, methi, sesame seeds, dalia, chilli, coconut. Remove from fire & grind with the tamarind pulp, sugar & salt. Add water according to the texture you need. Transfer the chutney into serving tray. Add the mustard and cumin seeds to the hot ghee and when the mustard seeds pop, add asofoetida. Turn off the heat, add red chillies and curry leaves, and add this to the chutney.

Coconut Mango Chutney

1 coconut
1 mango
5 to 7 green chillies
ghee for frying
1 tsp turmeric
1 tsp cumin
1 tsp mustard seeds
1 spring curry leaves

Grate coconut, cut mango and blend them together with salt, turmeric and green chillies, adding water as needed. Put ghee in a pan and add cumin, mustard, curry leaves optional.

Coconut with Puffed Chana Dal

1 cup Grated Coconut
1/2 cup Chana dal (puffed)
4 Green chilis
1/2 inch fresh Ginger
1 tsp Tamarind pulp
Salt to taste

1 tsp Ghee
1 tsp Mustard seeds
1 sprig Curry leaves
1/4 tsp. Asofoetida

Take puffed Chana dal and put into blender, grinding to a fine powder. Add grated coconut, ginger, green chilis, tamarind juice and water. Grind it to the paste and add salt. Take the chutney in a bowl then season with mustard seeds, asofoetida and curry leaves. Offer hot with bread.

Fresh Coconut Chutney

Coconut - 1
Red Chilli's - 8-10 (or less)
Coriander seeds- 3 tbsp
Curry leaves - 1
Chana dal (sanaga pappu) - 2 tbsp
Mustard seeds - 1/2 tbsp
Cumin seeds - 1/2 tbsp
Ghee - 6 tbsp
Tamarind paste - 2 tbsp
Sugar - 1 tbsp
Salt as needed

Break the coconut and cut it into small pieces. Put the ghee in the pan, heat and add two tbsp of corriander seeds and 8 red dry chillies. After frying them add the coconut pieces, tamarind paste, sugar, salt and the fried ingredients and grind them into paste. Take 3 tbsp of ghee in the pan and add the mustard seeds remaining coriander seeds, cumin seeds, curry leaves and 2 red dry chillis. Fry them until light brown and keep it aside. Mix the coconut paste and step fried spices, and offer.

Fresh Coconut Mint Chutney

2 jalapeno chilies seeded, chopped
1 inch peeled ginger sliced
1/2 cup plain yogurt
3 tablespoon water
3 tablespoon lime juice
1 tablespoon raw sugar
1 1/4 teaspoon salt
2/3 cup mint leaves
1 cup freshly-grated coconut

In a blender combine all the ingredients. Pulse until pureed. Add more yogurt or water to thin sauce, as desired.

Spicy Coconut Chutney

1 Coconut (remove the shell and cut into pieces)
5 dry Red Chilies (roast in oil and keep aside)
tsp Tamarind paste
Salt to taste
tsp Cumin seeds
1 tsp Channa Dal (roasted).

tsp Cumin seeds.
tsp Mustard seed.
1/4 tsp Asofoetida
Curry leaves
1 tsp oil

Grate coconut and keep aside. Heat oil in pan and fry seasonings and set aside. Put coconut and chana dal in blender and add red chillies, cumin seeds, tamarind, salt and grind it with scant water, as needed. Remove the paste from the blender and add seasoning. Mix well.

Spicy Coconut Mint Chutney

1 serrano or 2 jalapeno chilies seeded and minced
2/3 cup sweetened flaked coconut
1 teaspoon salt or to taste
2 teaspoon freshly grated lemon zest
3 tablespoon fresh lemon juice or to taste
2 cup packed fresh mint leaves
2 tablespoon water
1/2 cup plain yogurt

In a food processor blend the chilies, the coconut, the salt, the zest, the lemon juice, the mint, the water, and the yogurt until the mixture is ground fine. The chutney keeps, covered and chilled, for 2 days.

Tamil Nadu Coconut Chutney

Grated Coconut - 4 tbsp
Green Chilly - 2
Channa Dhal - 2 tsp
Salt - 1/2 tsp
Mustard Seeds - 1/4 tsp
Buttermilk - 1/4 cup
Oil - 1 tsp

Fry the channa dhal in some oil until light brown. Immerse it in some water and set aside for about 10 - 15 minutes. Decant the water and grind into a thick paste along with the chilly, salt and coconut. Splutter the mustard in the remaining oil and mix with the ground paste. Mix well in the buttermilk. You can also add 1 tsp freshly squeezed lemon juice to the ground paste, or add a little ground coriander.