New This Month

Coconut Chutney

Serve this chutney alongside our Rava Dosa.

  • Yield: Makes 2 cups

Source: Martha Stewart Living, April 2005


  • 1 cup unsweetened shredded coconut
  • 1 to 2 small fresh green chiles, seeded and chopped
  • 3/4 teaspoon grated peeled fresh ginger
  • 3/4 teaspoon minced garlic
  • 1/2 teaspoon coarse salt
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon black mustard seeds
  • 1 shallot, finely chopped
  • 1/2 teaspoon urad dal (skinned and split dried black lentils; optional)
  • 1 cup plain yogurt
  • 3 tablespoons chopped fresh cilantro
  • 1 teaspoon fresh lime juice


  1. Process coconut, chiles, ginger, garlic, and salt in a food processor or blender, gradually adding 1/2 to 3/4 cup water until a thick paste forms.

  2. Heat oil in a medium skillet over medium heat. Add mustard seeds; cover. Cook until seeds pop, 30 to 45 seconds. Add shallot and urad dal (if desired); cook, stirring, until softened, 2 to 3 minutes.

  3. Stir together shallot mixture, coconut mixture, yogurt, cilantro, and lime juice.


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