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Coconut Chutney (South Indian)

Coconut Chutney (South Indian) — a chutney recipe, 11 ingredients.

Chutney

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
  • ½ tsp oil
  • ½ tsp mustard seed
  • 3-4 curry leaves, chopped
  • ¼ tsp asafoetida

Steps

  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.

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Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0