Coconut Garlic Chutney or Lasan Kopra Chutney is one of my favorite chutney. Coconut Garlic Chutney made with fresh coconuts and garlic. In this Coconut Garlic Chutney water does not require, but it is not dry because of fresh coconut. It’s consistency like Maharashtrian Mirchi cha Thecha, but totally different recipe.
Actually it’s my grandma’s recipe. She used to make this chutney very often and serve with Bajara na rotla, kadhi and Ringan no olo (Baigan Bharta). I love this type of plater so much, which is totally authentic Gujarati Village touch up.
She used to make this chutney in stone mortar pastel, which was giving chutney taste heavenly. I miss those types of food taste very badly here, so I made this chutney with Bajara Rotla. It comes out so good, but not much tastier like my granny’s chutney, however it’s taste so delicious tongue tickler. Do try this chutney at-least one time, I bet, you will like it surely. It is very easy and quick recipe.
Ingredients:
• ½ Fresh Coconut
• 5-6 Garlic Cloves
• ¼ Cup Red Chili Powder
• 1-2 tbsp Sugar
• Salt
• 1-2 tsp Cumin Seeds
Method:
1. Chop the fresh coconuts into the slices.
2. Take a blender. Add chopped slices, red chili powder, cumin seeds, garlic cloves, sugar and salt into the blender.
3. Mix well and blend it very well. Make coarse paste.
4. Coconut garlic chutney is ready.
5. Remove it in a jar or the air tight container and store in a refrigerator.
6. Serve this chutney with any Indian flat bread like Bhakhri, Makai or Bajara rotla.
Tips:
• Use always fresh coconut.
• Do not add water.
• Make coarse paste, while blending check in between and mix it 2-3 time.
• You can store this chutney up to 1 month in a refrigerator.
• You can adjust spice level by adding more or less red chili powder.
- ½ Fresh Coconut
- 5-6 Garlic Cloves
- ¼ Cup Red Chili Powder
- 1-2 tbsp Sugar
- Salt
- 1-2 tsp Cumin Seeds
- Chop the fresh coconuts into the slices.
- Take a blender. Add chopped slices, red chili powder, cumin seeds, garlic cloves, sugar and salt into the blender.
- Mix well and blend it very well. Make coarse paste.
- Coconut garlic chutney is ready.
- Remove it in a jar or the air tight container and store in a refrigerator.
- Serve this chutney with any Indian flat bread like Bhakhri, Makai or Bajara rotla.
• Do not add water.
• Make coarse paste, while blending check in between and mix it 2-3 time.
• You can store this chutney up to 1 month in a refrigerator.
• You can adjust spice level by adding more or less red chili powder.
10 Responses to “Coconut Garlic Chutney”
Hi Binjal
Do you have an estimate of how much coconut is needed? I bought a small bag of shredded fresh coconut at the Indian store yesterday but I have no clue how much I need for 1/2 coconut. Thank you
Use 1/2 bag shredded frozen coconut. thank you 🙂
Hi,
It looks delicious and very different.I follow your easy tips to make this chutney.
Thnx for the recipe.
thanks Glorious food!
Your clicks are simply superb… Eye treat for food lovers… Looks Delicious and spicy..
thanks a lot Sowmiasgalley!
Coconut Garlic Chutney sounds awesome, Binjal.
thanks Anu!
Wow!! sounds awesome….I remember my Mum also made this chutney but I didn’t remember how…Thanks
thank you Filonila!