Yoghurt Coconut "Chutney" Recipe

Mountain High Yoghurt's Green Initiative


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Yoghurt

Yoghurt Coconut "Chutney"

A true chutney includes vinegar, sugar, spices, and fruit. Here yoghurt
serves the same purpose as vinegar. Try this as a condiment with any
grilled meats or fish. The sweet/hot contrast will awaken your taste buds.

1 cup grated unsweetened coconut
2 tablespoons sour cream
1 teaspoon salt
2 tablespoons vegetable oil
1 teaspoon mustard seeds
3 dried red chiles, crumbled
¼ cup Plain Mountain High Yoghurt

Place the grated coconut, sour cream, and salt in a blender, and blend to a smooth paste. Set aside.

Heat the oil in a small frying pan over medium heat, add the mustard seeds and crumbled chiles, and cover. When the mustard seeds stop popping, lower the heat and sauté the spices for 1 to 2 minutes. Remove from heat and set aside to cool.

Gently stir yoghurt into coconut mixture. Stir spices into the coconut mixture. Serve at room temperature or chilled. Refrigerate leftovers.

Makes about 2 cups.

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