Yield: 12 servings (1½ cups total)
Prep Time: 20 minutes
Cook Time: 25 minutes

This coconut chutney is simple, yet it’s one of the most versatile recipes I have—it goes with almost everything. You can eat it with grilled or broiled fish, you can eat it with falafel, fried eggplant or zucchini or as a dip for a crudité platter. It’s good as soon as it’s made, but it develops a more delicate taste as it sits. The ground bay leaves are the real secret; they add a soft, floral note. It will last for about 3 days, covered, in the refrigerator.


2 cups sweetened, shredded coconut, toasted (see Kitchen Tip)
4 large dried bay leaves
1 cup plain nonfat Greek yogurt, or plain labneh or kefir
1 dried red Thai bird chili pepper, stemmed and seeds removed
½-inch piece ginger, peeled
Juice and zest of 1 lime
¾ teaspoon kosher salt
1 teaspoon coconut oil or red palm oil
½ teaspoon black mustard seeds (or 1 teaspoon yellow mustard seeds)


1) If the shredded coconut is not pre-toasted, toast it now according to the instructions in the Kitchen Tip.

2) Crack the bay leaves into a spice grinder or clean coffee grinder and pulse to grind completely.

3) In a blender, combine the yogurt, coconut, chili pepper, ginger, lime juice and zest, salt and bay leaves and blend until completely combined and smooth.

4) Heat a small sauté pan over high heat. Add the oil and mustard seeds and cook, stirring gently, for 20 to 25 seconds, just until the seeds become fragrant. Be careful—they may pop if they cook longer.

5) Pour the oil and seeds over the chutney mixture and stir to thoroughly combine.

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