Indian
Gluten freeYogurt coconut chutney
Cool, creamy coconut chutney with chilli and coriander. Makes 1½ cups
A cool, creamy chutney of finely grated fresh coconut mixed with yogurt, a little chilli paste, lemon and fresh coriander. It's mildly sweet and gently spicy, and needs no cooking. Serve it with idli, dhosa, bhajias or any savoury snack.
- Prep
- 10 min
- Cook
- 0 min
- Difficulty
- Easy
- Serves
- 12
- Per serving
- 55 kcal
Ingredients
- 2 ⅞ oz fresh coconut1 cup packed, finely grated
- ¼ cup coconut water or plain water¼ cup
- 3 tsp sugar
- 1 tbsp green chilli paste
- 11 oz plain yogurt1¼ cups
- 1 tbsp lemon juice
- 2 tbsp fresh corianderchopped
- ¾ tsp saltor to taste
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Method
0/2 doneStep 1: Put 2 ⅞ oz fresh coconut, ¼ cup coconut water or plain water, 3 tsp sugar, 1 tbsp green chilli paste, 11 oz plain yogurt, 1 tbsp lemon juice, 2 tbsp fresh coriander and ¾ tsp salt in a bowl.
Step 2: Mix thoroughly and serve. Keep any left over covered in the fridge and use within 2 days.
Nutrition per serving
- Calories
- 55 kcal
- Protein
- 2 g
- Carbs
- 4 g
- Fat
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does yogurt coconut chutney take?
- About 10 minutes in total.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fresh coconut?
- Desiccated coconut soaked in hot water for 15 minutes, about three quarters of the weight.
- What can I use instead of sugar?
- Caster sugar, same amount.
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