From Vijay Kumar's kitchen · Vijay Kumar kitchen, _pending
blend · chutney
★ STARRED KITCHENCoconut Chutney
From an award-winning kitchen
Ratio
WATER 96VEG OIL 15
Ingredients
- COCONUT80 g
- GREEN CHILE20 g
- GINGER10 g
- CHANA DAL20 g
- SALT4 g
- WATER96 ml
- MUSTARD SEED1.5 g
- CURRY LEAF2 g
- VEG OIL15 ml
- ASAFOETIDA0.2 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Vijay Kumar is a Michelin-starred chef and James Beard award winner. Cited awards include: Michelin 1* (Semma); James Beard Best Chef: New York State 2025.
Originally published as Coconut Chutney.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Semma South Indian coconut chutney tradition (published as “Coconut Chutney”). Full citation lives in Provenance.