Save Recipe Print
Total:
20 min
Prep:
15 min
Cook:
5 min
Yield:
1 1/2 cups
Level:
Easy

Ingredients

Directions

Special equipment: A food processor or blender

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. Add the kosher salt and lime juice and puree until blended.

In a skillet, heat the vegetable oil over medium heat. Add the mustard seeds, dried red chiles, and fresh curry leaves, cover and cook until the seeds begin to pop. Stir in the coconut mixture and cook for 15 seconds.

Transfer to a serving bowl. Keeps for 1 or 2 days in the refrigerator.

Cook's Note

*Can be found at Asian Markets ** Can be found at Indian and Sri Lankan stores

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Green Chile Chicken

Recipe courtesy of Ree Drummond

Roasted Green Chile-Chicken Enchiladas

Recipe courtesy of Tyler Florence

Thirty-Layer Green Chile Mac and Cheese

Recipe courtesy of Aaron May

Chile Relleno

Recipe courtesy of Carla Rodriguez

Chile Relleno Casserole

Recipe courtesy of Food Network Kitchen

Coconut Cake

Recipe courtesy of Ina Garten

Coconut Rice

Recipe courtesy of Sandra Lee

Coconut Macarons

Recipe courtesy of Ina Garten

Coconut Cake

Recipe courtesy of Kristen Dalbora

Browse Reviews By Keyword