RCI-SC.007.0076.002
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.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- 2 unit
- 2 tablespoons
- 1 teaspoon
- 1 teaspoon
- 4 teaspoons
- 1 teaspoon
- of tamarind paste1 tablespoon
- 1 cup
Method
1
Heat a small dry skillet over medium heat and toast the channa dal, stirring frequently, until golden brown and fragrant. Remove from heat and set aside to cool.
3 minutes
2
In a blender or food processor, combine the grated coconut, toasted channa dal, serrano chiles, and ginger paste. Add a small splash of water to help the mixture blend smoothly.
2 minutes
3
Blend the mixture until it reaches a smooth, creamy consistency, scraping down the sides as needed. Add more water a tablespoon at a time if the mixture is too thick.
3 minutes
4
Add the yogurt, salt, and a pinch of sugar to the blended coconut mixture and pulse briefly to incorporate. Taste and adjust salt and sugar as needed.
2 minutes
5
Transfer the chutney to a serving bowl and stir in freshly chopped coriander. Set aside while you prepare the tempering.
1 minutes
6
Heat a teaspoon of oil in a small pan over medium-high heat and add mustard seeds, allowing them to splutter, then pour the hot tempering immediately over the chutney.
2 minutes
7
Stir the tempering gently into the chutney to distribute the flavors evenly. Serve immediately at room temperature or refrigerate for up to two days.