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–+ servings

Desiccated Coconut Chutney

Enozia
Rich, creamy, nutty and slightly spicy, this desiccated coconut chutney is the perfect teammate to your favorite Indian snacks.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Condiment
Cuisine Indian
Servings 4 servings

Ingredients
  

  • 1 cup desiccated coconut
  • 1 cup yogurt
  • 1 dried red chili
  • 1 tablespoon curry leaves
  • ½ teaspoon fenugreek seeds
  • ½ teaspoon mustard seeds
  • 1 green chili
  • 1 teaspoon ginger
  • 1 teaspoon lime juice
  • 1 tablespoon oil

Instructions
 

  • In a blender jar, combine the desiccated coconut, lime juice, yogurt, green chili and salt as per your taste.
  • Blend until you get a smooth paste.
  • Heat oil in a pan and add mustard and fenugreek seeds. Let them splutter, then take off heat and add the curry leaves and red chilies.
  • Pour this over the coconut chutney and serve immediately.

Notes

  • If you're using fresh coconut, you won't need to add as much yogurt, since the coconut flesh will already have some moisture.
  • Don't have fresh lime? You can add some tamarind pulp instead to bring some tanginess to the chutney.
  • For a pop of color, you can also add some fresh cilantro into the mix while blending the coconut and yogurt.
Keyword desiccated coconut chutney
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