Coconut Chutney

1. 1

   In a food processor or blender grind coconut, onion, ginger, green chile, yogurt, lemon juice, and salt with as little water as needed for a moderately thick (not watery) consistency.

2. 2

   Set aside.

3. 3

   In a covered medium frying pan, heat the mustard seeds, dried red peppers, and curry leaves in oil over medium high heat until the seeds begin to pop.

4. 4

   Uncover, add ground coconut mixture, and stir for 10 seconds.

5. 5

   Remove from heat and transfer to serving bowl.

6. 6

   Serve at room temperature as dip for snacks.

* Per serving · 4 servings · Values may vary.

No additional tips available.