Coconut chutney is a typical condiment that is served with South Indian dishes, especially Idlis and Dosas. In fact, meals in South India are considered incomplete, without this chutney. It has great texture and a unique taste that compliments many dishes.

Recipe can serve 8.

Ingredients:

• 1 cup coconut peeled and cut in small pieces
• 2 tablespoon chana dal
• 1 cup of yogurt
• 1-1/2 tablespoon salt (adjust to taste)
• 2 Serrano green chilies cut in small pieces
• 1/2 inch ginger
• Approximately 1/2 cup water
• 1 teaspoon lemon juice (if needed)

For Seasoning

• 1 teaspoon oil
• pinch of asafetida
• 1/4 teaspoon black mustard seed
• 2 red chilies broken in pieces
• 6 to 8 curry leaves (1 sprig)

Method

1. Peel coconut and cut into small pieces so they are easier to blend.
2. Roast chana dal on medium heat until it is light brown in color and has a roasted aroma.
3. Coarsely grind chana dal in a blender.
4. Add yogurt, green chilies and salt and continue blending into the paste.
5. Add coconut to the paste, a few pieces at a time and keep blending. Add water, as needed, to help with the grinding. Adding the coconut in small amounts also helps this process.
6. Before removing from blender, taste chutney to adjust the salt and pepper. Use lemon juice to adjust the sourness as per your liking. Blend well.

Seasoning

1. Heat oil in small pan, when hot, add black mustard seeds and wait till they crack.
2. Add asafetida, red chilies and curry leaves.
3. Pour the seasoning mixture over the chutney.

Coconut chutney can be refrigerated up to a week.