Coconut Chutney

Coconut Chutney

4 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    25 m
CARTHA
Recipe by  CARTHA

“Indian coconut chutney to be served with dosa and idly.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Place the coconut and yogurt in a blender or food processor. Process to a paste-like consistency. Transfer to a medium bowl.
  2. Heat the oil in a medium saucepan over medium heat. Stir in chili peppers, mustard seed, and cumin seeds. Cook until mustard seeds start to pop. Spoon over the coconut mixture. Cover, and refrigerate until serving.

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Reviews (4)

Rate This Recipe
VIVNIDHI
9

VIVNIDHI

There is something called "Dalia" available in Indian stores which is basically roasted split chickpeas. Adds a lot to taste and also some curry leaves.

SQUIRLADY
7

SQUIRLADY

May take alitle time to shred the coconut,but it is SO WORTH IT! I served it with papadaums. Wonderful sweet-not too spicey-delight!

sueb
6

sueb

I used 1 dried red chili pepper instead of the fresh kind, and loved this! Next time I will definitely try to get the fresh peppers!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 121 cal
  • 6%
  • Fat
  • 10.4 g
  • 16%
  • Carbs
  • 6.5 g
  • 2%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 17 mg
  • < 1%

Based on a 2,000 calorie diet

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Tomato Chutney