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Lili Chutney (Chilli and Coconut Chutney)

We always have a pot of this chutney in our fridge – it’s so easy to make and really packs a punch. As with all of my recipes, feel free to vary the amount of chilli based on how much heat you can handle!


  • 3 green finger chillies
  • 1 clove of garlic (optional)
  • 1” ginger
  • Small bunch of coriander
  • ½ tsp jeeru (cumin)
  • ¼ tsp nimak (salt)
  • 1 tsp sugar
  • Juice of ½ lemon
  • 1 heaped tbsp desiccated coconut


  1. Place the chillies, garlic, ginger and coriander in a food processor and blend
  2. Add jeeru, nimak, sugar, lemon and coconut and blend until you have a coarse chutney


  • To bulk out the chutney without adding heat, add ½ green bell pepper or 2” cucumber with the chillies
  • To make a milder chutney, add a few spoonfuls of greek yoghurt at the end and mix through
  • For a quick mint chutney, swap out the coriander for mint leaves

Keep the chutney in the fridge and it will last a few days. Lili chutney is a great accompaniment to lots of dishes but one late night snack that I absolutely love is cheese and chutney toasties!!

Late night snack – cheese and chutney toasties