Coconut Chutney

This chutney is really good with any coconut based dish and with roast chicken. This version originates from Mombasa, Kenya where I learnt to make it when I was 10 years old!


  • 2 tbs fresh green coriander
  • 2 fresh green chillies
  • 6 oz desiccated or fresh coconut kernel
  • half cup milk/water
  • 1 tbs fresh/bottled lemon juice
  • 1 tsp sugar
  • 1 tsp salt


  1. Put all ingredients in a blender or food processor and pulse together until they all form a thick paste.
  2. Remove into a small bowl and refrigerate before serving
  3. Can only be stored for 2 days.


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About Me

I am Sabiha Khokhar, born in Kenya now living in London – a busy working mother, wife, published author and passionate cook. Despite having many interests in life, my greatest joy is FOOD!

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