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Coconut chutney


  • Mix the desiccated coconut with the coconut milk until well combined. 
  • Heat the oil in a non-stick pan and gently sauté the mustard seeds, chillies, chilli powder, salt and curry leaves until the mustard seeds begin to pop, continually stirring. 
  • Then mix everything together and serve as an accompaniment.
  • Davinder Bedi - Bedi's Restaurant in Melbourne


  • 1 cup desiccated coconut
  • ½ cup coconut milk
  • ¼ cup vegetable oil
  • 1 tspn mustard seeds
  • 2 green chillies, seeded & finely sliced
  • 1 tspn chilli powder
  • ½ tspn sea salt
  • 12 fresh curry leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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