An artisanal selection of gourmet condiments, from jams and chutneys to vinaigrettes and sauces

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Kerala Style Mango Chutney Crab Curry

(courtesy of @lelittlegourmand)

Preparation time: 2 hours

Kerala Style Mango Chutney Crab Curry


For the Roasted Coconut Paste

  • 1 tsp coconut oil
  • 1 cup freshly grated coconut
  • 4-6 shallots
  • 1 tsp black peppercorns
  • 1 tsp red chili powder
  • 1/4 tsp fennel seeds
  • 1/2 tsp turmeric powder
  • 2 sprigs of curry leaves 
  • 1 tsp coriander powder

For the Curry

  • 4 Lamu mud crabs cleaned and cut into pieces
  • 6-8 shallots 
  • 1/2 tsp turmeric powder
  • 1 tsp red chilly powder
  • 1 tsp freshly ground peppercorns
  • 1 tsp ginger crushed
  • 6 garlic cloves
  • 3-4 green chilies
  • 1 tsp coconut oil
  • 1/2 cup freshly grated coconut
  • 4 tbsp Jars of Goodness mango chutney
  • 2 tbsp garam masala
  • 2-3 pieces of kokkam
  • 1/4 cup coconut cream
  • salt as per taste
  • water as required

For Tempering

  • 1 tsp coconut oil
  • A few curry leaves
  • 2 dried red chilies
  • 1/4 tsp mustard seeds
  • 1/4 tsp fenugreek seeds
  • 1-2 shallots, finely chopped


  1. Dry roast all ingredients for the coconut paste in a pan & blend. Set aside.
  2. Soak kokkam in warm water for 5 mins.
  3. Take a copper pot, pour oil, and add shallots, ginger, garlic, curry leaves, slit green chilies, turmeric powder, pepper, and red chilly powder. Allow to Saute for 3-5 mins and add crabs, water, salt, and the kokkam water. Allow it to simmer for 8- 10 mins on a medium flame. Add the Mango Chutney and stir.
  4. Add the roasted coconut paste with water as needed and cook on med-high flame for 10-12 mins. 
  5. Add freshly ground garam masala and cook for another 2-3 mins.
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