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Ingredients
1 cup plain yogurt
2 tablespoons vegetable oil
¾ teaspoon mustard seeds
1 tablespoon sesame seeds
½ teaspoon asafetida
3 or 4 small green chiles, finely chopped
1 teaspoon grated ginger
1 ½ cups grated coconut, fresh or frozen
½ teaspoon salt
Nutritional analysis per serving
11 grams carbs; 8 milligrams cholesterol; 234 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 20 grams fat; 3 grams fiber; 306 milligrams sodium; 4 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put yogurt in a mixing bowl. Set a small skillet over medium heat and add vegetable oil. Add mustard seeds and wait until they pop, about 1 minute, then stir in sesame seeds, asafetida, chiles and ginger. Cook until mixture sizzles, 1 minute more, then turn off heat.
- Step 2
Add coconut and salt. Stir to combine ingredients, then add contents of skillet to yogurt and mix well. Thin with up to ½ cup water if necessary. Check seasoning and transfer chutney to a serving bowl. Cover and refrigerate if desired, but bring to room temperature before serving.
Private Notes