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  • Writer's pictureCheyenne

Coconut Chutney


1 ½ cup fresh coconut, chopped

¼ cup chana dal

2 green chilis

½ cup plain yogurt

½ tsp salt, or to taste

½ tbsp oil

½ tsp mustard seeds

5-7 curry leaves

3-5 dried red chilis


  1. To blender, add coconut, chana dal, green chilis, yogurt, and salt. Blend until smooth. Transfer to a bowl and set aside

  2. Heat oil in small pan. Once hot, add mustard seeds, curry leaves (be careful, they pop when hotting hot oil), and dried red chilis. Saute for about 30 seconds. Pour directly over coconut chutney and stir

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