Coconut and Mint Chutney Recipe

Coconut and Mint Chutney picture


Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelVery Easy
Health IndexHealthyCuisine
Main Ingredient



Nutrition Facts

Serving size: Complete recipe

Calories 1423 Calories from Fat 1115

% Daily Value*

Total Fat 133 g204.9%

Saturated Fat 117.9 g589.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 83.6 mg3.5%

Total Carbohydrates 68 g22.6%

Dietary Fiber 39.1 g156.4%

Sugars 24.7 g

Protein 14 g28.4%

Vitamin A 7.1% Vitamin C 100.5%

Calcium 11% Iron 58.1%

*Based on a 2000 Calorie diet


1) Preheat the oven to 400°F.

2) Bake the coconut for about 15 minutes.
3) Keep the hot coconut on concrete or any another hard surface and smash it open with a hammer.
4) When the coconut pieces are cool enough, remove the brown papery skin and the white meat using a potato peeler.
5) Chop any large pieces, if needed, into smaller ones.
6) In a food processor or blender, put the coconut and the rest of the ingredients in batches and with a little extra water if needed, and blend the mixture to a paste.
7) Serve the chutney, it tastes best when fresh.
8) It can be stored, well covered, in the refrigerator for 1-2 days.

9) Serve with main dish of your choice.