Coconut Chutney

Recipe courtesy Maya Kaimal MacMillan, Curried Favors (c) 1996 Maya Kaimal MacMillan and Abbeville Press, Courtesy Abbeville Press, New York
TOTAL TIME: 10 min
Prep: 5 min
Inactive Prep: --
Cook: 5 min
YIELD: 1 cup
LEVEL: Easy

ingredients

  • 1 cup grated unsweetened coconut
  • 1/2 cup finely chopped onion
  • 1 teaspoon minced ginger
  • 1 teaspoon minced green chile, serrano, Thai or jalapeno
  • 1/4 plain low fat yogurt
  • 1/2 teaspoon fresh lemon juice
  • 3/4 teaspoon salt
  • 1/2 cup water, as needed
  • 1/2 teaspoon mustard seeds
  • 2 dried red peppers
  • 8 curry leaves or 2 bay leaves
  • 2 tablespoons vegetable oil
    • recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      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. Set aside.

      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. 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.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      Get Cooking Channel on your TV.