Recipe courtesy of Maya Kaimal
Save Recipe Print
Total:
10 min
Prep:
5 min
Cook:
5 min
Yield:
1 cup
Level:
Easy

Ingredients

Directions

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

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

Serve at room temperature as dip for snacks.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Cilantro and Coconut Chutney

Recipe courtesy of Bal Arneson

Fresh Coconut and Mint Chutney

Recipe courtesy of David Rosengarten

Coconut and Green Chile Chutney

Recipe courtesy of Food Network

Refried Bean Pakoras with Cilantro and Coconut Chutney

Recipe courtesy of Bal Arneson

Sweet Potato Fritters with Mint and Coconut Chutney

Recipe courtesy of Food Network Kitchen

Turmeric Spiced Monkfish with Coconut-Mint Chutney

Recipe courtesy of Bobby Flay

Grilled Halibut with Corn-Coconut Curry Sauce and Grilled Cherry Tomato Chutney

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Latest Stories