Indian coconut chutney to be served with dosa and idli (steamed rice and lentil cakes).

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Recipe Summary

prep:
20 mins
cook:
5 mins
total:
25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the coconut and yogurt in a blender or food processor. Process to a paste-like consistency. Transfer to a medium bowl.

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  • Heat the oil in a medium saucepan over medium heat. Stir in chili peppers, mustard seed, and cumin seeds. Cook until mustard seeds start to pop. Spoon over the coconut mixture. Cover, and refrigerate until serving.

Nutrition Facts

121 calories; protein 2g; carbohydrates 6.5g; fat 10.4g; cholesterol 0.9mg; sodium 17.3mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/03/2009
There is something called "Dalia" available in Indian stores which is basically roasted split chickpeas. Adds a lot to taste and also some curry leaves. Read More
(10)
9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
03/02/2009
There is something called "Dalia" available in Indian stores which is basically roasted split chickpeas. Adds a lot to taste and also some curry leaves. Read More
(10)
Rating: 5 stars
01/05/2004
May take alitle time to shred the coconut but it is SO WORTH IT! I served it with papadaums. Wonderful sweet-not too spicey-delight! Read More
(7)
Rating: 5 stars
10/20/2010
I used 1 dried red chili pepper instead of the fresh kind and loved this! Next time I will definitely try to get the fresh peppers! Read More
(6)
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Rating: 5 stars
09/07/2010
perfect used a young coconut. followed exactly:-) Read More
(5)
Rating: 5 stars
09/21/2020
Was great curry Read More
Rating: 4 stars
01/08/2015
I like blending the coconut with a little water grated ginger minced green chilis and salt. Then in a pan I roast some urad dal dry whole red chili curry leaves and black mustard seeds. I mix t g is in as tempering before serving with some dosas and sambhar. Read More
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