Follow these steps for perfect results
vegetable oil
serrano chilies
seeded and chopped coarse
fennel seeds
cumin seeds
coriander seeds
shredded coconut
unsweetened
fresh mint leaves
packed, washed and spun dry
fresh coriander sprigs
packed, washed and spun dry
plain yogurt
blanched slivered almonds
toasted lightly
white-wine vinegar
fresh lemon juice
sugar
Heat vegetable oil in a small heavy skillet over medium heat.
Add serrano or jalapeno chilies, fennel seeds, cumin seeds, coriander seeds, and shredded coconut to the skillet.
Cook, stirring frequently, until the coconut is golden brown, about 5 minutes. Be careful not to burn the spices.
Transfer the spice mixture to a blender.
Add fresh mint leaves, fresh coriander sprigs, plain yogurt, toasted slivered almonds, white-wine vinegar, lemon juice, and sugar to the blender.
Blend until smooth.
Chill the chutney in a covered container for at least 2 hours, or up to 2 days, to allow the flavors to meld.
Expert advice for the best results
Adjust the amount of chili peppers to control the spiciness.
Toast the almonds until lightly golden for a richer flavor.
For a smoother chutney, strain it through a fine-mesh sieve after blending.
Everything you need to know before you start
5 minutes
Can be made 2 days in advance
Serve in a small bowl, garnish with a sprig of fresh mint.
Serve with samosas, pakoras, or other Indian snacks.
Serve as a condiment with grilled meats or vegetables.
Serve as a dip with naan bread or crackers.
The slight sweetness balances the spice.
The hoppy bitterness complements the chutney's flavors.
Discover the story behind this recipe
An integral part of Indian cuisine, served with almost every meal.
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