Coconut Chutney

Name: Coconut Chutney
Total time: 15 min
Yield: 2 cups
Cuisine: indian
Ingredients: 1 cup plain yogurt; 2 tablespoons vegetable oil; 3/4 teaspoon mustard seeds; 1 tablespoon sesame seeds; 1/2 teaspoon asafetida; 3 or 4 small green chiles, finely chopped; 1 teaspoon grated ginger; 1 1/2 cups grated coconut, fresh or frozen; 1/2 teaspoon salt

By David Tanis

Total Time: 15 minutes
Rating: 4(33)
Comments: Read comments

This rather spicy South Indian chutney is often paired with potato-filled dosas, but may be served with any number of dishes. It’s important to use only fresh or frozen grated coconut, not the desiccated (or dried) kind, nor the sweetened. It tastes best the day it is made.

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Ingredients

Yield:2 cups

1cup plain yogurt
2tablespoons vegetable oil
¾teaspoon mustard seeds
1tablespoon sesame seeds
½teaspoon asafetida
3 or 4small green chiles, finely chopped
1teaspoon grated ginger
1½cups grated coconut, fresh or frozen
½teaspoon salt

Ingredient Substitution Guide

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Preparation

Step 1
Put yogurt in a mixing bowl. Set a small skillet over medium heat and add vegetable oil. Add mustard seeds and wait until they pop, about 1 minute, then stir in sesame seeds, asafetida, chiles and ginger. Cook until mixture sizzles, 1 minute more, then turn off heat.
Step 2
Add coconut and salt. Stir to combine ingredients, then add contents of skillet to yogurt and mix well. Thin with up to ½ cup water if necessary. Check seasoning and transfer chutney to a serving bowl. Cover and refrigerate if desired, but bring to room temperature before serving.