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Coconut Chutney

Original recipe from Curried Favors
kept byjanetlsanders
recipe by

Makes about 1 ½ cups


1 cup grated unsweetened coconut
½ cup finely chopped onion
1 teaspoon minced ginger
1 teaspoon minced green chili (Serrano, Thai, or jalapeno)
¼ cup plain low-fat yogurt
½ teaspoon fresh lemon juice
¾ teaspoon salt
½ cup water, as needed
½ teaspoon mustard seeds
2 dried red peppers
8 curry leaves or 2 bay leaves
2 tablespoons vegetable oil

In a food processor or blender grind coconut, onion, ginger, green chili, yogurt, lemon juice, and salt with as little as needed for a moderately thick (not watery) consistency. Set aside.


In a covered medium frying pan heat mustard seeds, dried red peppers, and curry leaves in oil over medium-high heat until the seeds being to pop. Uncover, add ground coconut mixture, and stir for 10 seconds. Remove from the heat and transfer to serving bowl.


Serve at room temperature as dip for snacks.





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