Make Ahead

Coconut Peanut Chutney

January 16, 2011
0 Ratings
Author Notes

A few years ago, some friends and I asked a co-worker, Mak Ganghurde, to come over give us a cooking class on Indian food. We each got to ask for one favorite and he threw in a few more. This is the one I've made the most since then. I've reduced the spice level a bit and changed the amounts of some of the rest, but I definitely still think of it as Mak's. —Queen of Spoons

  • Makes 2 cups
  • 1.5 cups Coconut Flakes, Dried Un-sweetened
  • 2 Whole Dried Red Chiles
  • 1/3 cup dry roasted peanuts
  • 3/4 teaspoon salt
  • 1 cup Plain yogurt
  • 1/4 cup cilantro, finely chopped
In This Recipe
  1. Blend the dry ingredients together in a food processor until very fine.
  2. Hand mix dry ingredients into bowl with yogurt and cilantro. (Technically cilantro is optional, but not when I make it!) Let sit for 15 minutes for flavors to blend.
  3. Check seasoning. Serve with pita chips or pieces, as dip. Use as chutney, accompaniment to meats.
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