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Coconut Chutney


1 cup grated unsweetened coconut
½ cup finely chopped onion
1 tsp minced ginger
¼ cup plain low fat yogurt
½ tsp fresh lemon juice
¾ tsp salt
½ cup water, as needed
½ tsp mustard seeds
2 dried red peppers
8 curry leaves or 2 bay leaves
2 tablespoons vegetable oil
1 tsp minced green chile, serrano, Thai or jalapeno


In a food processor or blender grind coconut, onion, ginger, green chile, yogurt, lemon juice, and salt with as little water as needed for a moderately thick (not watery) consistency. Set aside.

In a covered medium frying pan, heat the mustard seeds, dried red peppers, and curry leaves in oil over medium high heat until the seeds begin to pop. Uncover, add ground coconut mixture, and stir for 10 seconds. Remove from heat and transfer to serving bowl.

George Christidis