Coconut Chutney Recipe

Name: Coconut Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fresh or dried shredded unsweetened coconut; 1/2 cup plain yogurt; 1/4 cup milk; One 1-inch piece of peeled fresh ginger, peeled and coarsely chopped; 1 small shallot, coarsely chopped; 1 jalapeno, seeded and coarsely chopped; 1/4 cup cilantro leaves; 2 tablespoons mint leaves; 2 tablespoons vegetable oil; 1 teaspoon mustard seeds; 1/4 teaspoon cumin seeds; 1/4 teaspoon black peppercorns; 1/8 teaspoon asafetida (see Note); 15 fresh curry leaves; 1 dried red chile, seeded and crumbled; Salt

Servings: persons

1 cup fresh or dried shredded unsweetened coconut
1/2 cup plain yogurt
1/4 cup milk
One 1-inch piece of peeled fresh ginger, peeled and coarsely chopped
1 small shallot, coarsely chopped
1 jalapeno, seeded and coarsely chopped
1/4 cup cilantro leaves
2 tablespoons mint leaves
2 tablespoons vegetable oil
1 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon black peppercorns
1/8 teaspoon asafetida (see Note)
15 fresh curry leaves
1 dried red chile, seeded and crumbled
Salt

1
In a blender, combine the coconut, yogurt, milk, ginger, shallot, jalapeno, cilantro and mint and blend to a paste, stirring a few times.
2
In a small skillet, heat the vegetable oil.
3
Add the mustard seeds and cook over moderately high heat until they pop, about 1 minute.
4
Add the cumin, peppercorns, asafetida, curry leaves and dried chile and cook until the curry leaves are crisp, about 30 seconds.
5
Scrape the mixture into the blender and puree until smooth.
6
Season the chutney with salt and serve.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup fresh or dried shredded unsweetened coconut, 1/2 cup plain yogurt, 1/4 cup milk, One 1-inch piece of peeled fresh ginger, peeled and coarsely chopped, and more.

Yes, Coconut Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Chutney

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