Coconut Chutney

1. 1

   Put yogurt in a mixing bowl.

2. 2

   Set a small skillet over medium heat and add vegetable oil.

3. 3

   Add mustard seeds and wait until they pop, about 1 minute, then stir in sesame seeds, asafetida, chiles and ginger.

4. 4

   Cook until mixture sizzles, 1 minute more, then turn off heat.

5. 5

   Add coconut and salt.

6. 6

   Stir to combine ingredients, then add contents of skillet to yogurt and mix well.

7. 7

   Thin with up to 1/2 cup water if necessary.

8. 8

   Check seasoning and transfer chutney to a serving bowl.

9. 9

   Cover and refrigerate if desired, but bring to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.