Coconut Chutney

1. 1

   Combine the coconut and yogurt in a blender or food processor until it's the consistency of a slightly chunky paste.

2. 2

   Set aside in a medium bowl.

3. 3

   Heat the oil until shimmering in a small pan, then add the mustard seeds.

4. 4

   When they begin to pop, allow to cool completely, then add oil and seeds to the coconut mixture.

5. 5

   Mix well, cover and refrigerate until needed.

6. 6

   Will keep for up to 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.