Spicy Green Coconut Chutney with Yogurt
Fresh green coconut chutney with serrano heat and bright lemon juice, balanced with cooling yogurt. Quick blended condiment that pairs with curries, dosas, or samosas. Prepare moments before serving for maximum flavor and texture.
Ingredients
- 2 tbsp lemon juice, fresh
- 2 serrano peppers, wholegreen jalapeños1:1heat
slightly milder
- 2 tbsp unsweetened coconut flakes
- 1 tbsp yogurt, 3.5% milk fat
Instructions
- 1
Blend unsweetened coconut flakes, serrano peppers, and lemon juice until combined. Add water by the teaspoon if mixture is too thick to blend.
- 2
Transfer blended mixture to a bowl and stir in yogurt until evenly incorporated.
Tips
Add water gradually in small amounts to avoid over-thinning the chutney.
Good to Know
Refrigerate in an airtight container up to 3 days. Best served fresh.
Pair with curries, dosas, samosas, or South Indian rice dishes.
Common Mistakes
Add water too quickly to avoid thin, watery chutney instead of thick paste.
Substitutions
slightly milder