Coconut and mint chutney

all details

Coconut and mint chutney

Ingredients

  • 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

Method

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.

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  • Cuisine - Indian

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