Coconut Chutney

  • Cook

    5 minutes


By Jesus Lee Fernandes

Published on March 23, 2017

This pungent chutney is made from a blend of common Indian ingredients: cilantro, tamarind, chile, turmeric, and freshly grated coconut.

The Portuguese capital is redefining its cuisine with a new openness to foreign flavors and far-flung influences

Featured in: The New Tastes of Lisbon, One of Europe’s Most Underrated Dining Cities


  • Flesh from 1 fresh coconut (7 oz.), finely grated on a box grater or in a food processor (2 cups)
  • 3 tbsp. prepared tamarind concentrate
  • 12 tsp. ground turmeric
  • 2 serrano chiles, seeded and sliced
  • 3 cloves garlic, minced (1 Tbsp.)
  • 1 small yellow onion, minced (3/4 cup)
  • Juice of 1 lime (2 Tbsp.)
  • 1 cup cilantro leaves, coarsely chopped
  • Salt to taste


Step 1

In a food processor, add the coconut, tamarind, turmeric, chiles, garlic, onion, and lime juice; pulse until well combined. Add the cilantro and pulse to incorporate. Season to taste with salt. Set aside.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.