Coconut chutney
Votes: 2
Time: 10 min.
Complexity: easily
Quantity: 1 cup thick dipping sauce
Complexity: easily
Quantity: 1 cup thick dipping sauce
Coconut chutney - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup unsweetened coconut flakes
- 1/2 cup finely chopped onion
- 1 teaspoon chopped ginger
- 1 teaspoon crushed green chili pepper
- 1/4 cup natural low-fat yogurt
- 1/2 tsp fresh lemon juice
- 3/4 tsp salt
- 1/2 cup water (as needed)
- 1/2 tsp. mustard seeds
- 2 dried red peppers
- 8 curry leaves or 2 bay leaves
- 2 tablespoons of vegetable oil
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Cooking the dish according to the recipe:
- In a food processor or blender, puree the coconut, onion, ginger, green chili, yogurt, lemon juice and salt, adding a little water if needed to make a medium consistency (not watery).
- In a medium skillet with a lid, sauté the mustard seeds, dried red pepper flakes, and curry leaves in oil over medium-high heat until they begin to shimmer. Remove the lid, add the coconut mixture, and cook, stirring, for 10 seconds. Remove from heat and transfer to a serving bowl.
Serve the chutney at room temperature as a dip.
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