Coconut Chutney

Here is a recipe from Southern India. It is a popular accompaniment for many South

Indian dishes including idli and dosa. I often eat it with Kerala fryums, which are a type

of pappadum from Kerala. Pictured are Kerala fryums along side the bowl of chutney.

There are many different versions of coconut chutney. This one contains some cilantro

and is lightly seasoned with fried mustard seeds and curry leaves. It can also be made with

red chilis and tomatoes for a red version. Be careful not to put too many chilis, as the chutney

will be burning hot!!

Ingredients:

1 cup fresh grated coconut

1 tsp. chopped garlic

1/8 cup roasted split dalia

1/2 of a green chili, chopped

1 tsp. grated ginger

handful of cilantro

1/2 tsp. salt

1/2 tsp. mustard seeds

3 curry leaves

coconut oil

Roasted dalia can be found in an Indian grocery store. They are a type of chickpea which is roasted and

split in half.

Method:

Put the coconut in a blender and add about 1/2 cup warm water.

Melt a tsp. of coconut oil in a small pan and sautee the garlic for a minute or two until

it is just lightly browned.

Add the garlic and oil to the blender along with: dalia, green chili, ginger, cilantro, and salt.

Blend until smooth, adding more water if necessary to make a smooth paste.

Add another teaspoon of oil to the small pan and heat it up. Add the mustard seeds and

after they pop, leave them in the oil for about 30 seconds until they have a roasted

scent. Add the curry leaves and fry for a few seconds. Pour the curry leaves and mustard

seeds on top of the chutney and mix.

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