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Coconut-Cilantro Chutney

This condiment, bright in color and flavor, takes just minutes to make. It combines sweet coconut, peppery cilantro, and a bit of chile heat to create a chutney worthy of pairing with our Shrimp Masala.

  • Yield: Makes 1 cup
Coconut-Cilantro Chutney

Source: Martha Stewart Living, February 2011


  • 3/4 cup shredded unsweetened coconut
  • 3/4 cup fresh cilantro
  • 1 small seeded fresh green chile (such as serrano)
  • 1/2 cup light coconut milk or water
  • 1/2 lime


  1. Pulse coconut, cilantro, chile, and coconut milk or water in a food processor to desired consistency. Squeeze lime over chutney.

Reviews (4)

  • Brenda May 5 Jul, 2013

    I love Cilantro Chutney. It's refreshing to use on most veggies and adds a little zing to my dinners. I'm posting my favorite to share with you too!

  • Julie Fambro 10 Nov, 2012


  • Julie Fambro 10 Nov, 2012


  • srdvya 25 Aug, 2011

    Delicious, added extra lime (only because I like things a little on the tart side), and really went well with the shrimp masala.

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