Coconut Chutney

Coconut Chutney

Sarah

"This delicious chutney is made mostly in the food processor, and is a great side for Indian cuisine, or even chips."
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Ingredients

20 servings
Serving size has been adjusted!
Original recipe yields 16 servings



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Directions

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  1. Place all ingredients into blender and puree. 2 or more minutes.
  2. Heat oil and add mustard seeds, until mustard seeds pop.
  3. Add 3-4 curry leaves to oil. 30-60 seconds. (they may sputter, especially if frozen)
  4. Add puree to oil (it will sputter). Cook 5 minutes, stirring occasionally.
  5. Remove the 3-4 curry leaves, and serve cooled.

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