Coconut Chutney Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 30, 2003
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!
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Photo by Kathleen Bayramian

Cooking Level: Expert

Home Town: Somis, California, USA

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Photo by sueb
Reviewed: Oct. 18, 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!
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Photo by sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Sep. 3, 2010
perfect, used a young coconut. followed exactly :-)
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Photo by Sarah

Cooking Level: Expert

Reviewed: Feb. 25, 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.
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Reviewed: Jan. 8, 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.
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