Coconut Chutney

Be the first to review
READY IN: 5mins
Recipe by Charlotte J

Served with Fiji’s curries. From Sam Choy's Polynesian Kitchen

Ingredients Nutrition


  1. Put the coconut, red chilies and garlic into a food processer.
  2. Process until blended.
  3. Add the yogurt, cilantro, salt and process for about 15 seconds or until chutney is well blended.
  4. Serve at room temperature.
  5. It will keep in the refrigerator up to 2 days.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a