South Indian Coconut Chutney
Ingredients Methods
  • 50 gm grated coconut
  • 1 cup plain fat free yogurt
  • 2 tsp canola oil or vegetable oil
  • ½ tsp black mustard seeds
  • 2 dried pieces of red chilies
  • 1 sq inch ginger
  • A bunch of coriander leaves
  • 1 tsp peanuts chopped
  • 4-5 curry leaves
  • Salt to taste
Image Placeholder Mix coconut, yogurt, ginger, coriander and salt in a blender. Heat oil and fry the mustard seeds until seeds start cackling. Add chopped peanuts, red chilies, curry leaves, and stir in the coconut puree. Leave to cool.