Indian Coconut Chutney

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



  1. 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.
  2. 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.
  3. Step 3

    Remove and discard curry leaves. Allow chutney to cool before serving.