Tamarind & Ginger Coconut Chutney

Tamarind, ginger, and coconut grow throughout Kerala and so it is not surprising that someone thought to put them together in a chutney. When you taste it, you’ll believe that cooking axiom: what grows together, goes together.

Tamarind & Ginger Coconut Chutney
Tamarind & Ginger Coconut Chutney

Anna Zacharria’s Tamarind and Ginger Coconut Chutney Recipe



1 cup finely grated fresh or frozen coconut
2 Tablespoons sliced fresh ginger
2 small shallots, peeled and cut in quarters (grape-size)
20 fresh curry leaves
1 long mild green chili – cut in quarters
1 teaspoon salt
1 Tablespoon tamarind paste


1. Place all the ingredients in a mini-chopper food processor and pulse until the mixture is a coarse paste.
2. Transfer to a serving bowl and enjoy with fish especially.

Thanks for trying this facesplacesandplates.com recipe.

2 comments on “Anna Zacharria’s Tamarind, Ginger Coconut Chutney

    1. Thank you for popping in and giving the recipe a try! Happy that you, too, like these classic South Indian flavours.

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