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Served with Fiji’s curries. From Sam Choy's Polynesian Kitchen
Make and share this Coconut Chutney recipe from Food.com.
- Put the coconut, red chilies and garlic into a food processer.
- Process until blended.
- Add the yogurt, cilantro, salt and process for about 15 seconds or until chutney is well blended.
- Serve at room temperature.
- It will keep in the refrigerator up to 2 days.