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Coconut Mint Chutney blends dry coconut, yogurt, fresh mint, chili, lemon, sweetener, and optional tomato into a smooth, creamy condiment.

Unlike the cilantro chutneys, this mixture is left to stand for at least 30 minutes after blending. That resting time lets the dry coconut absorb liquid and thicken the chutney naturally.

Keep the serving quantity small: about a teaspoon is enough alongside snacks, baked pakoras, or curries because the flavor is concentrated.

Ingredients

• 2 tablespoons unsweetened dry coconut, grated
• 1/2 cup plain yogurt
• 1–3 fresh green chilies
• 1 cup fresh mint leaves
• 1/2 teaspoon salt
• Juice of 1 lemon
• 1/2 teaspoon sweetener
• 1/4 cup chopped tomatoes, optional

Method

Blend the coconut, yogurt, green chilies, mint, salt, lemon juice, sweetener, and optional tomato in a blender or food processor until smooth. Let the chutney stand for at least 30 minutes before serving so the coconut can absorb liquid and the mixture can thicken. Makes about 1 cup.