Coconut celery chutney

2 servings
15 min
20 min
Very Easy


Number of serving: 2
½ shell of a fresh Coconut, cut into small pieces

Celery, 1 whole stalk, cut into small pieces

1 small Onion, cut into small pieces

A small piece of Green Bell Pepper

6 or 7 Green Chilies + Red Chilies

2 teaspoons Coriander seeds

½ teaspoon Mustard Seeds

½ teaspoon Cumin Seeds

A pinch of Turmeric

A pinch of Asafetida (Inguva, Hing)


1 tablespoon Oil


  • Heat oil in a pan and add mustard seeds. When they splutter, add all other ingredients except salt and sauté well for some time.
  • Turn off the flame and let the contents cool down for a while.
  • Later grind them into a smooth paste by adding salt. Add little water if needed.
  • Enjoy by mixing with steaming hot rice and a dollop of ghee.


Coconut Celery Chutney, photo 1Coconut Celery Chutney, photo 2Coconut Celery Chutney, photo 3


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