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Coconut chutney
Yoghurt, peanuts, curry leaves, mustard & chilli
Coconut chutney
Serves 8
DifficultyNot too tricky
Nutrition per serving
Chetna Makan
Tap For Method
Ingredients
- 1 coconut
- 2 fresh green chillies
- 80g roasted peanuts
- 5 tablespoons natural yoghurt
- 1 tablespoon vegetable oil
- 1 tablespoon black mustard seeds
- 4 dried red chillies
- 10 fresh curry leaves
Tap For Method
Chetna Makan
Tap For Ingredients
Method
Shell the coconut, and cut the flesh into small pieces. Cut the stalks off the fresh chillies and then roughly chop.
Add to a blender with the coconut chunks, peanuts, 1 teaspoon of sea salt and 150ml of water. Blend until the mixture is fine.
Add the yogurt and blend again to a smooth paste. Transfer the mixture to a bowl.
In a small pan, heat the oil over a low heat. Add the mustard seeds, dried red chillies and curry leaves and cook until the seeds begin to pop.
Tip the tempered spices and the oil into the coconut chutney and mix well. This chutney will keep, refrigerated, in an airtight container for up to 2 days.
Add to a blender with the coconut chunks, peanuts, 1 teaspoon of sea salt and 150ml of water. Blend until the mixture is fine.
Add the yogurt and blend again to a smooth paste. Transfer the mixture to a bowl.
In a small pan, heat the oil over a low heat. Add the mustard seeds, dried red chillies and curry leaves and cook until the seeds begin to pop.
Tip the tempered spices and the oil into the coconut chutney and mix well. This chutney will keep, refrigerated, in an airtight container for up to 2 days.
