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Coconut and mint chutney

Coconut and mint chutney
“Great companion to Indian cuisine”
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

Author: Tony Chiodo Source: The Age Tuesday April 9, 2002 Indian, Quick, Contemporary, Healthy, Vegetarian, Wheat free, Nut free, Egg free, Sauces

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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