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Indian Coconut Chutney
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Whip up this creamy coconut chutney effortlessly in the food processor. Perfect accompaniment for Indian dishes or as a dip for chips!
Ingredients:
  • 1 cup coconut milk
  • 1 cup Nuts, coconut meat, raw
  • 0.5 cup curry leaves
  • 1 medium onion, quartered
  • 4 serrano peppers, stems removed
  • 5 cloves garlic
  • 1 (1 inch) piece fresh ginger, peeled
  • 2 tablespoons lime juice
  • 2 teaspoons unsalted natural peanut butter
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 tablespoon peanut oil
  • 1 teaspoon mustard seeds
  • 4 curry leaves
Instructions:
  • In a blender, blend together coconut milk, shredded coconut, 1/2 cup curry leaves, onion, serrano peppers, garlic, ginger, lime juice, peanut butter, salt, and cumin until smooth, about 2 minutes.
  • In a saucepan over medium heat, heat the oil until shimmering. Add mustard seeds and cook until they start popping, about 10-20 seconds. Toss in 4 curry leaves and cook for 30-60 seconds. Carefully pour in the pureed mixture (be cautious, it will sizzle). Cook for 5 minutes, stirring occasionally.
  • Remove and discard the curry leaves, then allow the chutney to cool before serving.

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