Coconut Chutney

Name: Coconut Chutney
Total time: 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup fresh grated coconut; 2 tbsp roasted split chickpeas (chana dal / putani); 1 green chili, chopped; 1/2 inch fresh ginger; 1 tbsp coconut oil; 1 tsp black mustard seeds; 10 fresh curry leaves; 1 dried red chili; 1/2 tsp salt

A cooling South Indian condiment of fresh coconut and roasted lentils finished with a crackling mustard-seed tempering, essential alongside dosa and idli.

15 minutes

Serves 4

Side

Contains common allergens

mustard

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Instructions

6 steps

1
In a blender, combine the grated coconut, roasted split chickpeas, green chili, ginger, salt, and about 1/2 cup water, then blend to a smooth, pourable paste, adding a splash more water if needed.

2
Transfer the chutney to a serving bowl and set aside.
3
Heat the coconut oil in a small pan over medium heat until shimmering, then add the mustard seeds and let them pop for about 20 seconds.
4
Add the curry leaves and broken dried red chili and fry for 10 seconds until the leaves turn crisp, being careful not to burn them.
5
Pour the hot tempering over the chutney and stir lightly to swirl in the aromatics.
6
Serve fresh and slightly chilled with dosa, idli, or vada.

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