Coconut and Coriander Chutney – Mombasa Style


This chutney reminds me of growing up in Mombasa, Kenya.  We would dip hot bhajias or packed potatoes into it and scoop up big chunks. A creamy and mild chutney but so full of flavour. Transports you to a tropical climate instantly. 

It is relatively simple to make and lasts for 3 days in an airtight container in the fridge.  

Perfect to use as a spread in sandwiches, or as a dip for crisps as it is a very versatile chutney and super yummy! 


  • 1 cup of greek yoghurt (add more if needed)
  • 1 1/2 cups of coriander
  • 1 cup of dessicated coconut pre-soaked in hot water.
  • 3 green chillies
  • 1 large lemon, juiced
  • 1 1/2 teaspoons salt (add more according to taste)
  • 1 tablespoon sugar (add more according to taste)
  • 1/4 cup warm water


  1. Blitz all the ingredients except the yoghurt in a large blender or food processor. This will take a couple of minutes.
  2. Add yoghurt and blitz and if needed increase the amount of yoghurt to make it creamier.
  3. Taste for salt and sugar.
  4. Enjoy with bhajias or packed potatoes. 


About Binny

Hi, I'm Binny - a writer, dreamer and serial wanderluster with a love for Wildlife Conservation. I am originally from Kenya but I now live in London. 'Karibu' to Binny's Food and Travel! I regularly share my experiences eating out, cooking and travelling, both in the UK and globally, as well as educate on the plight of Wildlife. I am an ambassador for World Animal Protection and regularly support the work of The Born Free Foundation, Four Paws and Dreams Come True Charity. I love packing my bags and going off on adventures as one of the best things about travelling is the ability to just get lost in it. To set aside the maps and itineraries and just see where the road takes you, learning and evolving and living in the moment along the way. It's my goal to get swept off my feet as often as possible!

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  1. Surani wrote:

    Hi, did you use coriander seeds or leaves?

    Posted 4.10.16 Reply
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