Coconut And Green Chile Chutney
Serves: 5
Ewell Douglas
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 cups
Coconut (grated fresh)1 cup
Green Mango (grated *)1 cup
Shallot (minced)1 cup
Yogurt1 cup
Green Chiles (minced)1 tbsp
Ginger (minced)1 cup
Water1 tsp
Kosher Salt1 tbsp
Lime Juice2 tbsps
Vegetable Oil1 tsp
Mustard SeedDirections:
1
In a food processor puree the fresh coconut, green mango, shallot, yogurt, green chiles, and ginger with as little of the water as needed for a moderately thick consistency
2
Add the kosher salt and lime juice and puree until blended
3
In a skillet, heat the vegetable oil over medium heat
4
Add the mustard seeds, dried red chiles, and fresh curry leaves, cover and cook until the seeds begin to pop
5
Stir in the coconut mixture and cook for 15 seconds
6
Transfer to a serving bowl
7
Keeps for 1 or 2 days in the refrigerator
8
*Can be found at Asian Markets ** Can be found at Indian and Sri Lankan stores