Delicious Coconut Chutney

Often paired with flatbread, naan, and curries, chutney is as rich in history as it is in flavor. In fact, its culinary debut dates back as far as 500 BC! We think you'll love this delicious coconut variation.

(Yield: 1 cup)

Ingredients:

  • 1 tablespoon chana dahl
  • 1 cup freshly grated coconut (or shredded unsweetened coconut)
  • ½ cup plain yogurt
  • 2 Thai green chilis, finely chopped
  • 1 ounce cilantro leaves
  • Salt, to taste
  • Tempering Oil:
  • 2 teaspoons coconut oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon urad dahl (hulled black gram beans)
  • 1-2 whole dried red chilis
  • 10-15 curry leaves
  • Salt, to taste

Procedure:

1. In a small frying pan over medium heat, add the chana dahl and dry roast it until it turns slightly brownish red.

2. Place chana dahl, coconut, yogurt, chili, cilantro, and salt into a food processor and blend to a paste. You will need to pulse the mix as it takes a while for the ingredients to come together. Add a little water, if needed. Set aside in the processor.

For the tempering oil:
3. Heat oil in a small frying pan or saucepan over medium heat and just before it starts to smoke, add mustard seeds. Cover and cook until the mustard seeds begin to pop, almost immediately. Add urad dahl and whole chilis until they start to brown, and then curry leaves (they will crackle). Remove the saucepan and pour the tempering oil into the blender with the coconut mixture and process to mix. Add salt.

4. Pour into a serving bowl and refrigerate. Serve chilled.

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