Coconut chutney is a typical condiment that is served with South Indian dishes, especially Idlis and Dosas. It has great texture and a unique taste that compliments many dishes.
- 1 cup coconut peeled and cut in small pieces
- 2 tablespoon chana dal (available in Indian grocery stores)
- 1 cup of yogurt
- 1-1/2 teaspoons 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)
- 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)
- Peel coconut and cut into small pieces for easy blending.
- Roast chana dal on medium heat until it is light brown in color and has a roasted aroma.
- Coarsely grind chana dal in a blender. Add yogurt, green chilies, and salt and continue blending into the paste.
- 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).
- Before removing from blender,
taste chutney to adjust the salt and pepper. Use lemon juice to adjust the tang to suit your taste. Blend well.
- Heat oil in small pan. When hot, add black mustard seeds.
- When the seeds crack, add asafetida, red chilies and curry leaves.
- Pour the seasoning mixture over the chutney.
Coconut chutney can be refrigerated up to a week.