Coconut Chutney4 Reviews
- Prep: 20 min
- Cook: 5 min
- Ready In: 25 min
“Indian coconut chutney to be served with dosa and idly.” - by CARTHA
Original recipe yields 8 servings
- Place the coconut and yogurt in a blender or food processor. Process to a paste-like consistency. Transfer to a medium bowl.
- 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.
Amount Per Serving (8 total)
- 121 cal
- 10.4 g
- 6.5 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"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...." See more"
"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!..." See more"
Peanut Cilantro Chutney
Just swipe to see more like this.