Zesty, aromatic, and Whole30-friendly, this Coconut Chutney is a vibrant addition to your clean-eating table. Made with fresh grated coconut, fragrant ginger, spicy green chili, and a splash of lime juice, this quick and easy recipe is bursting with tropical flavors. A flavorful tempering of mustard seeds and crisp curry leaves heated in coconut oil adds a delightful crunch and aroma, perfectly complementing the creamy texture. Ready in just 20 minutes, this chutney pairs beautifully with roasted vegetables, grilled proteins, or as a dip for crispy Whole30-compliant snacks. Gluten-free, dairy-free, and packed with wholesome ingredients, it’s the perfect side dish to elevate any meal during your Whole30 journey!
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In a blender, combine the fresh grated coconut, ginger, green chili, coriander leaves, lime juice, and salt.
Add cold water to the blender. Blend the mixture until it's smooth. You may need to scrape down the sides of the blender and add a bit more water to reach your desired consistency.
Transfer the blended chutney to a bowl.
In a small pan, heat the coconut oil over medium heat.
Add the mustard seeds to the hot oil and let them splutter.
Add the curry leaves to the pan and sauté for a few seconds until fragrant.
Remove the pan from heat and pour this tempering over the coconut chutney.
Stir the chutney well to combine the tempering. Adjust salt to taste if needed.
Serve the chutney fresh as a dip or topping with any Whole30 compliant dish.
Serving size | (419.8g) |
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Amount per serving | % Daily Value* |
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Calories | 1048.8 |
Total Fat 95.4g | 0% |
Saturated Fat 83.1g | 0% |
Polyunsaturated Fat 0.2g | |
Cholesterol 0mg | 0% |
Sodium 1236.1mg | 0% |
Total Carbohydrate 51.6g | 0% |
Dietary Fiber 27.6g | 0% |
Total Sugars 16.4g | |
Protein 11.4g | 0% |
Vitamin D 0IU | 0% |
Calcium 252.2mg | 0% |
Iron 8.4mg | 0% |
Potassium 1491.2mg | 0% |
Source of Calories