Coconut Pickle | How to make Coconut Pickle

By Femina Shiraz  |  25th Sep 2016  |  
4.8 from 4 reviews Rate It!
  • Coconut Pickle, How to make Coconut Pickle
Coconut Pickleby Femina Shiraz
  • Prep Time


  • Cook Time


  • Serves





About Coconut Pickle Recipe

A perfect accompaniment with a bowl of steaming rice or parathas, this lip-smacking pickle is easy to prepare too.

Coconut Pickle is a delicious dish which is liked by people of all age groups. Coconut Pickle by Femina Shiraz has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 5 people. You can find Coconut Pickle at many restaurants and you can also prepare this at home. This authentic and mouthwatering Coconut Pickle takes 10 minutes for the preparation and 10 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Coconut Pickle is a good option for you. The flavour of Coconut Pickle is tempting and you will enjoy each bite of this. Try this Coconut Pickle on weekends and impress your family and friends. You can comment and rate the Coconut Pickle recipe on the page below.

Coconut Pickle

Ingredients to make Coconut Pickle

  • coconut shavings - 1/2 cup
  • coconut oil - 4 tbsp
  • mustard seeds - 3/4 tsp
  • fenugreek seeds - 1/2 tsp
  • garlic - 7 pods
  • Green chilli (slit lengthwise) - 2
  • Red chilli powder - 3 tsp
  • turmeric Powder - 1/4 tsp
  • raisins - 1 tbsp
  • curry leaves - 1 sprig
  • vinegar - 1 tbsp
  • Mustard & fenugreek (roasted & powdered) - 1/2 tsp
  • asafoetida (hinge) - 1/2 tsp

How to make Coconut Pickle

  1. Heat oil in a pan and fry the coconut shavings until golden brown.
  2. Remove from the oil and keep them aside.
  3. To the same oil, add the the raisins and fry. Once done, keep them aside.
  4. Splutter mustard and fenugreek seeds in the same oil.
  5. Now add the garlic, curry leaves and green chillis and fry them, until garlic turns light brown.
  6. Add the red chilli powder and turmeric powder. Saute until the raw smell goes off.
  7. Next add in the fried coconut slices and raisins.
  8. Add the mustard and fenugreek powder, and the asafoetida powder and mix well.
  9. Once cooled, add in the vinegar and mix.
  10. Store in a glass jar and serve with steaming rice or parathas.

My Tip:

Let the pickle cool down completely before adding the vinegar.

Reviews for Coconut Pickle (4)

sana Tungekar2 years ago

indeed worth trying

Ujwala Jagadish2 years ago

Sounds new and interesting!

Sujata Limbu2 years ago

Amazing pickle :)

Vidya Shriram2 years ago

new recipe for a pickle using coconut:grinning::clap::clap: good thought