coconut yoghurt chutney

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Coconut Yogurt Chutney

Ingredients

  • 1 cup grated coconut (fresh or frozen)
  • ½ inch ginger, chopped
  • 1 small garlic clove
  • 1 green chili (adjust to spice preference)
  • ½ cup yogurt (plain, unsweetened)
  • 1 teaspoon lime juice
  • Fennel seeds
  • Salt to taste

Method

  1. Blend: If using frozen grated coconut, add a little hot water to soften. Blend coconut, ginger, garlic, green chili, yogurt, lime juice, fennel and salt into a smooth chutney. Add a little water if needed to adjust consistency.

Tempering

  1. Heat Tempering: In a small pan, heat 1 tablespoon coconut oil. Add:

    • ½ teaspoon mustard seeds
    • ½ teaspoon cumin seeds
    • ½ teaspoon fennel seeds
    • Hing
    • 1 dried red chili, broken
    • A few curry leaves

  2. Combine: Lower the flame and pour in the chutney. Stir gently, cover, and turn off the heat. Let it sit for a minute to absorb the flavors.

Serve with dosa, idli, vada, or as a dip for snacks!



 


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