Coconut Chutney

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  • 200g grated coconut
  • 30g green chillies
  • 3 sprigs Mint chopped
  • 350g natural yoghurt
  • Salt
  • ½ lime juice
  • 2 sprigs Curry leaf
  • 2 small dried chillies
  • 1 tsp mustard seeds
  • Oil


Combine the grated coconut, mint, yoghurt and salt together in a bowl. Heat a little oil in a pan and add the mustard seeds, chilli and curry leaves until they pop. Pour over the yoghurt mix and season to taste with lime juice.