Coconut and Coriander Chutney
Coconut and coriander chutney is a fresh, vibrant condiment made with fresh coconut flesh, coriander leaves, chillies, ginger and onions. The TM7 blends everything into a silky, aromatic sauce in minutes. Using the preserving function, you can enjoy this Indian-inspired accompaniment with grilled dishes, poppadoms or curries all year round.
About this recipe
Coconut and coriander chutney Thermomix TM7 recipes bring the fresh flavours of an Indian kitchen straight into your home. This vibrant condiment pairs creamy fresh coconut flesh with generous handfuls of coriander leaf, hot fresh chillies and zesty root ginger, all balanced with onion, sugar and lemon juice. In the all-in-one kitchen machine, the blades turn these humble ingredients into a silky, restaurant-style sauce in moments — no pestle and mortar, no lumpy paste. The TM7 preserving function even lets you jar a double batch so you can enjoy this chutney for weeks. Serve it alongside a curry, spoon it over grilled chicken, or offer it as a cooling dip with poppadoms and naan at your next curry night. It is also the perfect quick snack accompaniment for spiced fritters and samosas. Vegetarian, gluten-free and lactose-free by nature, this homemade chutney contains no preservatives or additives, only pure, fresh flavour.
Preparation tips
- Use freshly grated coconut flesh at room temperature for the silkiest texture; cold coconut firms up and can leave the chutney grainy. If using a whole coconut, crack it, pry out the flesh and rinse before adding it to the mixing bowl.
- Taste the chutney after blending and adjust the balance: a little extra lemon juice lifts the coriander, while a pinch more sugar tames fiery chillies. Let the chutney rest briefly so the onion and ginger flavours mellow and meld together.
- For a kid-friendly version, remove the seeds from the fresh chillies before blending, or replace them with a small piece of deseeded red pepper for colour without heat. Store the chutney in a sterilised jar in the fridge.
Recipe variations
- Mint variation: replace half the coriander leaf with fresh mint for a cooler, more refreshing chutney that pairs beautifully with grilled lamb or vegetable skewers. The mint also softens the chilli heat for sensitive palates.
- Roasted variation: caramelise the onions in the mixing bowl before blending, and add a spoonful of roasted peanuts or desiccated coconut for a nuttier, South Indian-style chutney with deeper, warmer flavour.
Thermomix TM7 Benefits
- Weigh the coconut flesh, sugar and lemon juice directly in the mixing bowl so every chutney batch has consistent, balanced flavour. [Built-in Scale]
- Fresh root ginger and onions are chopped in seconds in the Thermomix, releasing their pungent aroma without any tears at the cutting board. [Multi-Function]
- The TM7 grinds the fresh coconut flesh and chillies into a silky, fine paste far smoother than a pestle and mortar could achieve. [Multi-Function]
- Automatic stirring heats the chutney evenly while the sugar dissolves, leaving you hands-free to sterilise jars for preserving. [Hands-Free]
- The Thermomix blends coriander leaf and lemon juice into a vibrant, uniform green sauce with no coarse bits in one short burst. [Multi-Function]
Ingredients
- fresh red chillies
- fresh root ginger
- onions
- brown sugar
- coconut flesh, fresh
- fresh coriander leaf
- lemon juice