Coconut Chutney

Name: Coconut Chutney
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 1 cup
Cuisine: indian
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 courtesy of Maya Kaimal

Watch how to make this recipe.

Coconut Chutney

0 Reviews

Level: Easy
Yield: 1 cup
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

159

Total Fat

14

Saturated Fat

9

Carbohydrates

8

Dietary Fiber

3

Sugar

4

Protein

2

Cholesterol

0

Sodium

234

Total: 10 min
Prep: 5 min
Cook: 5 min

Level: Easy
Yield: 1 cup
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

159

Total Fat

14

Saturated Fat

9

Carbohydrates

8

Dietary Fiber

3

Sugar

4

Protein

2

Cholesterol

0

Sodium

234

Total: 10 min
Prep: 5 min
Cook: 5 min

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

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.