Indian Coconut Chutney
This delicious chutney is made mostly in the food processor and is a great side for Indian cuisine, or even chips. Freezes great.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 1cup coconut milk
- 1cup Nuts, coconut meat, raw
- ½cup curry leaves
- 1medium onion, quartered
- 4peppers serrano peppers, stems removed
- 5cloves garlic
- 1(1 inch) piece fresh ginger, peeled
- 2tablespoons lime juice
- 2teaspoons unsalted natural peanut butter
- 1teaspoon salt
- 1teaspoon ground cumin
- 1tablespoon peanut oil
- 1teaspoon mustard seeds
- 4curry leaves
Instructions
Step 1
Combine coconut milk, shredded coconut, 1/2 cup curry leaves, onion, serrano peppers, garlic, ginger, lime juice, peanut butter, salt, and cumin in a blender; puree until smooth, 2 minutes or more.Step 2
Heat oil in a saucepan over medium heat. Add mustard seeds and cook until they pop, 10 to 20 seconds. Add 4 curry leaves and cook for 30 to 60 seconds. Add pureed mixture to the pan; it will sputter. Cook, stirring occasionally, for 5 minutes.Step 3
Remove and discard curry leaves. Allow chutney to cool before serving.