Coconut Chutney Recipe | Veggie Fest
Traditionally served with South Indian meals, especially dosas and idlis, you will love this delicious, creamy, and spicy dip. It is easy to make and tastes so much better coming from your kitchen!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at veggiefestchicago.org.
Ingredients
- 1 cup coconut, fresh or desiccated
- 2 tablespoons roasted chana dal
- 3 tablespoons peanuts or cashews
- 2 green chilis or 1 jalapeño, deseeded
- 2 tablespoons onions
- salt to taste
- ½ cup hot water
- ½ tablespoon oil
- 1 teaspoon mustard seed
- 4 curry leaves
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