Coconut Chutney

4 Reviews

Prep: 20 min
Cook: 5 min
Ready In: 25 min

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

Ingredients

1/2 fresh whole coconut, drained and grated
1/2 cup plain yogurt
1 tablespoon vegetable oil
3 fresh red chili peppers, chopped
1/2 teaspoon mustard seed
1/4 teaspoon cumin seeds

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Metric US

Original recipe yields 8 servings

Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
121 cal
6%

Fat
10.4 g
16%

Carbs
6.5 g
2%

Based on a 2,000 calorie diet

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Reviews (4)

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VIVNIDHI

Mar. 2, 2009

"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"