India / Sauces & condiments
Coconut Chutney (South Indian)
Coconut Chutney is served as a side dish for a lot of Indian snacks and breakfast items. It can be mild to extra hot depending on the individual preference. This recipe is from South India.
Ingredients
- channa dal1 1/2 tbsp
- finely-grated fresh coconut, finely-grated, fresh1 cup
- green hot chile peppers, hot6–8
- tamarind paste1/2 tsp
- chopped cilantro, chopped1 tbsp
- ginger paste1 tsp
- salt to taste, to taste
- oil1/2 tsp
- mustard seed1/2 tsp
- curry leaves, chopped, chopped3-4
- asafoetida1/4 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Dry roast the channa dal until browned. Allow it to cool.
Grind the roasated dal, coconut, chiles, tamarind paste, cilantro, ginger paste, and salt in a blender with as little water as possible. For best results the final consistency must be somewhere between a coarse and smooth paste.
For seasoning, heat the oil in a small ladle. Add the mustard seeds to hot oil, and allow them to crackle. When the crackling starts subsiding, add the asafoetida and the curry leaves, and stir for a few seconds.
Add the seasoning mixture to the chutney, and mix well.
