Coconut Chutney Recipe - Allrecipes.com
Coconut Chutney Recipe
  • READY IN 25 mins

Coconut Chutney

Recipe by  

"Indian coconut chutney to be served with dosa and idly."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    5 mins
  • READY IN

    25 mins

Directions

  1. Place the coconut and yogurt in a blender or food processor. Process to a paste-like consistency. Transfer to a medium bowl.
  2. Heat the oil in a medium saucepan over medium heat. Stir in chili peppers, mustard seed, and cumin seeds. Cook until mustard seeds start to pop. Spoon over the coconut mixture. Cover, and refrigerate until serving.
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Reviews More Reviews

Mar 02, 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.

 
Jan 05, 2004

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!

 

8 Ratings

Oct 20, 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!

 
Sep 07, 2010

perfect, used a young coconut. followed exactly :-)

 
Jan 08, 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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Nutrition

  • Calories
  • 121 kcal
  • 6%
  • Carbohydrates
  • 6.5 g
  • 2%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 10.4 g
  • 16%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 17 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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