Gluten free recipe

Coconut Yogurt Chutney

Coconut Yogurt Chutney

For this chutney you can either use fresh coconut or desiccated coconut. I mostly use fresh because it is more sweeter in taste.

Time: Under 10 mins



Coconut Puree:

Desiccated coconut or fresh coconut chopped: 1 cup

One green chilli (Optional)

Yogurt: 1/4 cup



For tempering:

Curry leaves ( preferably fresh) or dry leaves: 1/4 cup

Black mustard seeds: 1 tbsp

Dried Red Chillies Whole: 3-4

Coconut oil/ veg oil: 2-3 tbsp




Blitz all the ingredients for the puree with a bit of water. Add some salt.

For tempering:

In a hot pan, add some oil, when the oil is hot, add the mustard seeds, the red chillies and the curry leaves. There will be lots of drama in the pan, mustard seeds will pop, curry leaves will sizzle etc etc. After this settles, you are done. But make sure you don’t burn the curry leaves, the leaves should just turn slightly brown. the entire process takes a minute or so.

Add this tempering to the coconut puree bowl. Fold everything well. Your coconut chutney is ready. Enjoy with Dosa, Idli or just as a dip with chips.





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