Coconut Chutney

Name: Coconut Chutney
Total time: 900 s
Yield: Serves 2 servings
Ingredients: 1 cup grated fresh coconut (about 80 grams); 1/2 cup plain yogurt (about 120 grams); 1 green chili; 1 tablespoon chopped cilantro; 1 teaspoon salt; 1/2 cup water (about 120 ml); 2 tablespoons roasted chickpeas; 1 teaspoon mustard seeds; 6-7 curry leaves; 1 teaspoon oil; 2 green chilies

Deepansha's Corner @cook_26405369

Coconut Chutney

Deepansha's Corner @cook_26405369

Saved

Ingredients

15 minutes

Serves 2 servings

1 cupgrated fresh coconut (about 80 grams)
1/2 cupplain yogurt (about 120 grams)
1green chili
1 tablespoonchopped cilantro
1 teaspoonsalt
1/2 cupwater (about 120 ml)
2 tablespoonsroasted chickpeas
For tempering:
1 teaspoonmustard seeds
6-7curry leaves
1 teaspoonoil
2green chilies

Saved

Steps

15 minutes

1

In a blender jar, add 1 cup grated fresh coconut, 2 tablespoons roasted chickpeas, 1/2 cup plain yogurt, 1 teaspoon salt, 1 green chili, some chopped cilantro, and 1/2 cup water. Blend until smooth.
2

Make sure to blend the chutney until it is very fine and smooth.
3

Your chutney is ready. For the tempering, heat a frying pan on the stove. Add 1 teaspoon oil. Once the oil is hot, add 1 teaspoon mustard seeds. When the seeds start to pop, add curry leaves and green chilies.
4

Turn off the heat. Pour this tempering over the chutney.
5

Your delicious chutney is ready to serve. Thank you!