Author Notes: A few years ago, some friends and I asked a co-worker, Mak Ganghurde, to come over give us a cooking class on Indian food. We each got to ask for one favorite and he threw in a few more. This is the one I’ve made the most since then. I’ve reduced the spice level a bit and changed the amounts of some of the rest, but I definitely still think of it as Mak’s. —Queen of Spoons
Makes: 2 cups
Ingredients
-
1.5
cups Coconut Flakes, Dried Un-sweetened
-
2
Whole Dried Red Chiles
-
1/3
cup dry roasted peanuts
-
3/4
teaspoon salt
-
1
cup Plain yogurt
-
1/4
cup cilantro, finely chopped
Directions
- Blend the dry ingredients together in a food processor until very fine.
- Hand mix dry ingredients into bowl with yogurt and cilantro. (Technically cilantro is optional, but not when I make it!) Let sit for 15 minutes for flavors to blend.
- Check seasoning. Serve with pita chips or pieces, as dip. Use as chutney, accompaniment to meats.
/7177b953-18e1-4d14-b131-5c266d11311c--IMG_1322.JPG "Coconut Peanut Chutney 2")
