Coconut Chutney

by Mollie Doyle


  • 1 coconut, fresh and cut up, or use large dried coconut chips
  • ½ cup plain yogurt (I use Mermaid Farm yogurt)
  • 2 small chili peppers or 1 jalapeño
  • 1½ tsp. salt
  • 1½ tsp. olive oil
  • 5-6 curry leaves (curry leaves are not to be confused with curry, which is a spice mixture.)
  • ¾ tsp. brown mustard seed
  • 2 tsp. chickpea powder
Coconut Chutney

Sybil Teles

Mix yogurt and coconut and pepper together with salt. Heat olive oil and add curry leaves, mustard seed, and chickpea powder. Allow 5 minutes to cool and add to yogurt/coconut blend. Add lemon juice if you crave more citrus. Caramelized onions are a nice garnish with this.

Recipe yields 6 servings.