Indian Coconut Chutney
Medium African Condiment Snack

Indian Coconut Chutney

Total Time
59 min
25m prep · 34m cook
Servings
4 people
Rating
Difficulty
Medium
30 views

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

Ingredients

  • 1 cup coconut milk
  • 1 cup Nuts , coconut meat, raw
  • 0.5 cups curry leaves
  • 1 medium onion , quartered
  • 4 serranos peppers , stems removed
  • 5 cloves garlic
  • 1 piece fresh ginger , 1 inch
  • 2 tablespoons lime juice
  • 2 teaspoons unsalted natural peanut butter
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 tablespoon peanut oil
  • 1 teaspoon mustard seeds
  • 4 currys leaves

Instructions

  1. 1

    Combine coconut milk, shredded coconut, 1/2 cup curry leaves, onion, serrano peppers, garlic, ginger, lime juice, peanut butter, salt, and cumin in a blender; puree until smooth, 2 minutes or more.

  2. 2

    Heat oil in a saucepan over medium heat. Add mustard seeds and cook until they pop, 10 to 20 seconds. Add 4 curry leaves and cook for 30 to 60 seconds. Add pureed mixture to the pan; it will sputter. Cook, stirring occasionally, for 5 minutes.

  3. 3

    Remove and discard curry leaves. Allow chutney to cool before serving.

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Nutrition Facts

Per serving

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