Chili Pepper, Pea and Coconut Chutney 4.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Apr 30, 2014

This is spicy, punchy and powerful.

Serve with grilled shrimp or chicken, or with warm naan.

Make Ahead: The chutney can be refrigerated for up to 1 day.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes 1 1/3 to 1 1/2 cups

  • 1 1/2 teaspoons canola oil
  • 1/2 teaspoon yellow mustard seed
  • 2 cups cooked fresh or frozen/defrosted peas
  • 2 serrano chili peppers, stemmed, seeded and sliced
  • 1 clove garlic, chopped
  • 2 tablespoons shredded unsweetened coconut
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon kosher salt


Heat the oil in a small skillet over medium heat. Before the oil starts to shimmer, stir in the mustard seed. Cook for about 30 seconds or until golden brown; the seeds will pop up, so partially covering the pan is a good idea. Remove from the heat.

Combine the peas, serranos, garlic, coconut, lime juice and salt in a blender or food processor. Pulse just until coarsely ground, then add the toasted mustard seed with its oil. Pulse just until blended.

Serve right away, or transfer to an airtight container and refrigerate for up to 1 day.

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Recipe Source

Adapted from "Carla's Comfort Foods: Favorite Dishes from Around the World," by Carla Hall with Genevieve Ko (Atria Books, 2014).

Tested by Helen Horton.

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