Cookbook:Coconut Chutney (South Indian)

| Cuisine of India | Side Dishes

Coconut Chutney is served as a side dish for a lot of Indian snacks and breakfast items. It can be mild to extra hot depending on the individual preference. This recipe is from South India.

Base

 * 1½ Tbsp channa dal
 * 1 cup finely-grated fresh coconut
 * 6–8 green hot chile peppers
 * ½ tsp tamarind paste
 * 1 Tbsp chopped cilantro
 * 1 tsp ginger paste
 * Salt to taste

Seasoning

 * ½ tsp oil
 * ½ tsp mustard seed
 * 3-4 curry leaves, chopped
 * ¼ tsp asafoetida

Procedure

 * 1) Dry roast the channa dal until browned. Allow it to cool.
 * 2) Grind the roasated dal, coconut, chiles, tamarind paste, cilantro, ginger paste, and salt in a blender with as little water as possible. For best results the final consistency must be somewhere between a coarse and smooth paste.
 * 3) For seasoning, heat the oil in a small ladle. Add the mustard seeds to hot oil, and allow them to crackle. When the crackling starts subsiding, add the asafoetida and the curry leaves, and stir for a few seconds.
 * 4) Add the seasoning mixture to the chutney, and mix well.