Coconut and Green Chile Chutney

1. 1

   In a food processor puree the fresh coconut, green mango, shallot, yogurt, green chiles, and ginger with as little of the water as needed for a moderately thick consistency.

2. 2

   Add the kosher salt and lime juice and puree until blended.

3. 3

   In a skillet, heat the vegetable oil over medium heat.

4. 4

   Add the mustard seeds, dried red chiles, and fresh curry leaves, cover and cook until the seeds begin to pop.

5. 5

   Stir in the coconut mixture and cook for 15 seconds.

6. 6

   Transfer to a serving bowl.

7. 7

   Keeps for 1 or 2 days in the refrigerator.

8. 8

   *Can be found at Asian Markets

9. 9

   ** Can be found at Indian and Sri Lankan stores

* Per serving · 4 servings · Values may vary.

No additional tips available.