Coconut chutney

Coconut chutney

By
From
I Love India
Makes
240ml
Photographer
Martin Poole

There are so many variations of this along the coast of India, but the one I am wedded to is a typical Tamil-style chutney soured with yogurt and lemon juice rather than tamarind. I make a big batch of this (without the tarka and yogurt) and freeze it in smallish portions; when I am making some south Indian food, I defrost it and add the tarka and yogurt at that point. It tastes as good as fresh.

Ingredients

Quantity Ingredient

For the chutney

Quantity Ingredient
50g chana dal
1 dried chilli
75g fresh grated coconut, (find frozen packets in Asian supermarkets, or fresh pieces in mainstream supermarkets)
1 tablespoon lemon juice
5g chopped root ginger
2 tablespoons plain yogurt
salt

For the tarka

Quantity Ingredient
1 tablespoon vegetable oil
1-2 dried chillies
1 teaspoon brown mustard seeds
12 fresh or dried curry leaves

Method

  1. In a dry frying pan over a medium heat, dry-roast the chana dal with the dried chilli until golden and aromatic; this takes 2–3 minutes. Add enough water to cover the base of the pan so the lentils can absorb the water and soften; leave to cool. When it’s cool, blend it with the coconut, lemon juice and ginger until smooth-ish; it can have some texture to it. You will need to add some water. Season to taste with salt.
  2. Now for the tarka. Heat the oil in a small saucepan or tarka pan. Add the dried chillies and mustard seeds. Once these are popping, add the curry leaves, then add the tarka to the coconut with the yogurt. Taste and adjust the seasoning.
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