Coconut chutney

Name: Coconut chutney
Yield: 8
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

Yoghurt, peanuts, curry leaves, mustard & chilli

“Here is one of my mum’s recipes that I’ve never played around with, as it is one of my favourites. She usually makes it as part of a South Indian meal. I like to serve it as an accompaniment to breads, or with crisps and canapés at parties – it always goes down a treat. ”

Serves 8

DifficultyNot too tricky

Nutrition per serving

Calories 105 5%
Fat 9.5g 14%
Saturates 4.3g 22%
Sugars 1.4g 2%
Salt 0.6g 10%
Protein 3.1g 6%
Carbs 2.2g 1%
Fibre 1.3g -

Of an adult's reference intake

Chetna Makan

By 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

By 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.