- 1 cup unsweetened desiccated coconut
- 3 tbsp cashews, dry roasted and coarsely chopped
- ¼ small chili, finely minced
- ½ cup plain yogurt
- 1 cup fresh mint leaves, roughly chopped
- 1 tsp sea salt
Make the chutney in a food processor. Puree the coconut together with the cashews and chilli. Once ground, add the yogurt, mint and salt and pulse for a minute.
Serve at room temperature or chill.
- Cuisine - Indian