Trinidadian Coconut Chutney

Heat a dry skillet over medium heat and lightly roast the methi seeds and urad dhal together until fragrant and lightly golden, stirring constantly to prevent burning.

Add the channa dhal to the skillet and continue roasting for another minute until all the dals are lightly toasted and release their aroma.

Transfer the roasted dals and seeds to a plate and set aside to cool slightly.

Break the dry red chillies into pieces, removing most of the seeds if a milder chutney is preferred, and discard the stem ends.

Roughly chop the tomato into chunks and separate the curry leaves from the sprig.

Combine the shredded fresh coconut, dry red chillies, curry leaves, roasted dals and seeds, and the large pinch of hing in a food processor or traditional mortar and pestle.

Add the tomato chunks and salt to taste, then grind or pound the mixture until it reaches a coarse, chunky paste consistency.

Taste and adjust the salt and spice level as needed, adding more salt or chillies if desired.

Transfer the chutney to a serving bowl and serve at room temperature as an accompaniment to curries, roti, or rice dishes.