Coconut Chutney

from Curried Favors, Family Recipes from South India by Maya MacMillan
serves 8


  • 1 cup unsweetened coconut
  • 1/2 cup chopped onion
  • 1 tsp minced ginger
  • 1 tsp minced green chili pepper
  • 1/4 cup plain yogurt
  • 1/2 tsp lemon juice
  • 1/4 tsp salt
  • 1/2 cup water, as needed
  • 1/2 tsp mustard seeds
  • 2 dried red peppers
  • 8 curry leaves or 2 bay leaves
  • 2 tbsp coconut oil

In a food processor or blended mix coconut, onion, ginger, green chili, yogurt, lemon juice, and salt with as little water as needed for a moderately thick (not watery) consistency.  Set aside.

Melt coconut oil in a covered frying pan, and heat mustard seeds, dried red peppers, and curry leaves (or bay leaves) over medium-high heat until the seeds begin to pop.  Uncover, add ground coconut mixture and stir for 10 seconds.  Remove from heat and transfer to serving bowl.

Serve at room temperature as dip for snacks, or to accompany any range of Indian-style dishes (Sambar, etc.)


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