Indian coconut chutney is served as a condiment and a side dish to the main meal. Asafoetid powder can be bought from specialist spice merchants - it has a strong, somewhat unpleasant aroma in its raw state, but this is not indicative of taste once it is cooked!






Skill level

Average: 3.9 (5 votes)


  • ½ coconut
  • 2 fresh green chillies
  • ½ bunch coriander leaves
  • 1 small piece fresh ginger
  • salt to taste
  • 1 tbsp vegetable oil
  • 1 tsp black mustard seeds
  • 2 tsp asafoetida powder
  • 1 sprig fresh curry leaves

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Grind the coconut, chillis, coriander leaves and ginger in a blender, adding a little cold water if required. Season with salt.

Heat oil in a pan and fry the black mustard seeds, asafoetida and fresh curry leaves. Add to the chutney and serve to accompany masala dosai.