Skill level

Average: 3.7 (3 votes)


  • 2 tbsp ghee
  • 2 tbsp yellow split peas or
  • chana dhal (split chickpeas)
  • 2 cm piece ginger, finely grated
  • 2 long green chillies, finely chopped
  • 240 g (2 cups) frozen shredded coconut (see Note), defrosted or 2 cups fresh shredded coconut
  • 2 tsp yellow mustard seeds
  • 2 long red chillies, finely chopped
  • 10 curry leaves (see Note)

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.


Makes 2 cups

Heat 1 tbsp ghee in a small frying pan over medium heat. Add yellow split peas and stir for 3 minutes or until starting to soften. Add ginger, chillies and coconut, and stir for 5 minutes or until coconut is coated in ghee. Place in a blender with 250 ml water and blend until smooth. Transfer to a bowl.

Meanwhile, heat remaining 1 tbsp ghee in a small frying pan over low heat. Add mustard seeds, chillies and curry leaves, and cook for 30 seconds or until seeds begin to pop. Top coconut chutney with curry leaf mixture. Chutney will keep in an airtight container in the fridge for up to 4 days.


• Frozen shredded coconut is available from selected Indian and Asian food shops.
• Curry leaves are available from greengrocers and Asian food shops.


Also written by Kirrily La Rosa and Wendy Quisumbing. Photography by Chris Chen.