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Rohit Ghai's coconut chutney
Makes 300g Sauces and accompaniments
Ingredients
- 2tbsp fried gram (or 1½tbsp chana dal/split chickpeas plus ½tbsp urad dal/split black gram)
- 200g coconut flesh, chopped or grated
- 50g fresh coriander (leaves and tender stalks)
- 1tbsp ginger, chopped
- 1–2 green chillies
To temper
- 1tsp rapeseed oil
- 1tsp mustard seeds
- 1 dried red chilli, broken up
- sprig curry leaves
- pinch asafoetida (optional)
Method
Dry-roast the fried gram or dals in a pan set over a medium heat until golden and aromatic, then turn off the heat and leave to cool. Transfer to a food processor or blender with the coconut, coriander, ginger, green chillies and a pinch of salt and blend to a smooth, thick chutney, adding a little water if needed.
To temper, heat the oil in a small pan and add the mustard seeds and red chilli. When the seeds start to crackle, add the curry leaves and the asafoetida, if using. Once the curry leaves turn crisp, pour the contents of the pan over the chutney. Give it a stir before serving.
This recipe was taken from the January/February 2021 issue of Food and Travel. To subscribe, click here.
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