Tricolor Chutney - Spinach Chutney, Coconut Chutney and Tomato Chutney
Coconut Chutney
To grind
  • Coconut- ½ cup
  • Green chili- 1
  • Ginger, chopped- 1 inch slice
  • Tamarind, fresh and pitted- 1 inch slice
  • Water- ⅓ cup
For seasoning
  • Oil- 1 tbsp
  • Mustard seeds- 1 tsp
  • Red whole dry chilies- 2
  • Curry leaves- 1 sprig
  1. Grind all the above mentioned ingredients to grind to a smooth paste along with water.
  2. Heat a saucepan over medium heat, add oil when it gets hot, add mustard seeds, let it splutter.
  3. Add dry red chilies and curry leaves, saute for a second.
  4. Pour the ground coconut paste to it and let it come to a boil.
  5. If the chutney is too thick add some water to thin it down.
  6. Taste it and add more salt if needed.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at