Ingredients
16
16 servings
- •1 cup coconut milk
- •1 cup Nuts, coconut meat, raw
- •½ cup curry leaves
- •1 medium onion, quartered
- •4 serrano peppers, stems removed
- •5 cloves garlic
- •1 (1 inch) piece fresh ginger, peeled
- •2 tablespoons lime juice
- •2 teaspoons unsalted natural peanut butter
- •1 teaspoon salt
- •1 teaspoon ground cumin
- •1 tablespoon peanut oil
- •1 teaspoon mustard seeds
- •4 curry leaves
Instructions
- Combine coconut milk, shredded coconut, 1/2 cup curry leaves, onion, serrano peppers, garlic, ginger, lime juice, peanut butter, salt, and cumin in a blender; puree until smooth, 2 minutes or more.
- Heat oil in a saucepan over medium heat. Add mustard seeds and cook until they pop, 10 to 20 seconds. Add 4 curry leaves and cook for 30 to 60 seconds. Add pureed mixture to the pan; it will sputter. Cook, stirring occasionally, for 5 minutes.
- Remove and discard curry leaves. Allow chutney to cool before serving.
Nutritional Facts
Per 16 servings
- Calories: 65
- Carbohydrate: 3g
- Fat: 6g
- Fiber: 1g
- Protein: 1g
- Sugar: 1g
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