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Coconut chutney
Serves 4 Sauces and accompaniments
Ingredients
- 120g fresh coconut, grated
- 2tbsp dry roasted chana dal
- 1⁄2tsp cumin seeds
- 2 green chillies, roughly chopped
- 1 large garlic clove, peeled
- 3-4tbsp coconut water
- 3⁄4tbsp rapeseed or coconut oil
- 1⁄4tsp yellow mustard seeds
- 1 dried red chilli, finely sliced
- 3⁄4tsp washed dry urad dal
- 4 curry leaves, preferably fresh, if available
- pinch asafoetida
Method
Put the grated coconut, chana dal, cumin seeds, green chillies, garlic and coconut water into a blender and blend into a paste. Spoon into a bowl and set aside.
Place a frying pan over a low heat, add the oil and, when hot, fry the mustard seeds, chilli and urad dal for 1-2 minutes. Add the curry leaves and asafoetida and cook for 1 minute further, stirring, until the leaves turn crisp.
Pour the this mixture over the blended chutney in the bowl. Season with salt, cover and chill in the fridge until ready to serve.
Note: To remove the flesh from a coconut, wrap the coconut in a tea towel. Set it in a metal bowl, still wrapped, and bash it with a hammer or rolling pin until it cracks. Lift the coconut and the tea towel should strain out all the juice. Drink immediately or else save for later. Use the tip of a butter knife to prise the flesh from the coconut skin. Grate it using a box grater or the grating attachment on a food processor.
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