Indian Coconut Chutney Recipes

INDIAN COCONUT CHUTNEY

Indian Coconut Chutney image

This delicious chutney is made mostly in the food processor and is a great side for Indian cuisine, or even chips. Freezes great.

Provided by Sarah Garland

Categories Side Dish Sauces and Condiments Recipes Chutney Recipes

Time 20m

Yield 16

Number Of Ingredients 14

Ingredients

1 cup coconut milk
1 cup frozen shredded coconut, thawed
½ cup curry leaves
1 medium onion, quartered
4 peppers serrano peppers, stems removed
5 cloves garlic
1 (1 inch) piece fresh ginger, peeled
2 tablespoons lime juice
2 teaspoons unsalted natural peanut butter
1 teaspoon salt
1 teaspoon ground cumin
1 tablespoon peanut oil
1 teaspoon mustard seeds
4 curry leaves

Steps:

Combine coconut milk, shredded coconut, 1/2 cup curry leaves, onion, serrano peppers, garlic, ginger, lime juice, peanut butter, salt, and cumin in a blender; puree until smooth, 2 minutes or more.
Heat oil in a saucepan over medium heat. Add mustard seeds and cook until they pop, 10 to 20 seconds. Add 4 curry leaves and cook for 30 to 60 seconds. Add pureed mixture to the pan; it will sputter. Cook, stirring occasionally, for 5 minutes.
Remove and discard curry leaves. Allow chutney to cool before serving.

Nutrition Facts : Calories 65.1 calories, Carbohydrate 2.9 g, Fat 6 g, Fiber 0.9 g, Protein 1 g, SaturatedFat 4.4 g, Sodium 149.1 mg, Sugar 0.8 g

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