About this recipe:This delicious South Indian coconut chutney is essential when serving dosa and idli, along with Sambar.
1/2 fresh whole coconut, drained and grated
5 to 7 tablespoons natural yoghurt
1 tablespoon vegetable oil
3 fresh red chillies, seeded and chopped
1/2 teaspoon mustard seed
1/4 teaspoon cumin seeds
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:5min › Ready in:25min
Place the coconut and yoghurt in a blender or food processor. Process to a paste-like consistency. (Start with 5 tablespoons yoghurt, and add more if needed.) Transfer to a medium bowl.
Heat the oil in a medium saucepan over medium heat. Stir in chillies, mustard seed and cumin seeds. Cook until mustard seeds start to pop. Spoon over the coconut mixture. Cover, and refrigerate until serving.