Coconut White Chutney

INGREDIENTS
  • 1 cup raw grated coconut
  • 3 green chilies
  • Salt to taste
  • 1 tsp butter
  • 1 tsp lemon juice
  • ¾ tsp mustard seeds
  • 1 spring curry leaves
  • 1 red chili

METHOD

  1. In a blender, combine freshly grated coconut, green chilies, salt, lemon and a little water. Blend until smooth.
  2. Heat butter in a small pan for tempering the chutney. Add mustard seeds, 1 spring curry leaves and 1 red chili. When the mustard seeds crackle, remove from heat and pour this over the coconut chutney. Mix well.
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