Coconut Chutney with Butter Fried Curry Leaves and Chilies

Kobbari Pacchandi

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Preparation info
  • Makes

    2½ cups

    • Difficulty

      Easy

Appears in
Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

By Robert Danhi

Published 2008

  • About

Chutneys are sauces and relishes whose name stems from “catni,” which means “sauce.” They can be fruity sweet-tart mixtures, spicy herbal purees, or, as in this recipe, delicate balances of fresh nuts and spices. For simplicity, buy frozen grated coconut in Asian food stores (comes in plastic pouches); use less water. This chutney pairs beautifully with Split Pea Fritters or paratha, but people also love it with grilled m