This coconut chutney was my foray into chutney making. I decided to make this popular South Indian condiment in preparation for our masala dosas this week. Although the process was pretty easy, you will probably need to get most of your ingredients at an Indian market and the list isn’t short. But if you have one nearby, go! I always love going to different ethnic markets and exploring the vast array of spices and produce.
- 1 cup of shredded coconut (not the sweet kind you find in the baking isle. I found some frozen shredded coconut)
- 1 tbsp of chanan daal
- 1 small chunk of peeled ginger (roughly 1 tbsp size)
- 1 green serrano chile, remove stem and split down the middle
- 6-7 whole sprigs of cilantro
- 1 tsp of tamarind paste
- salt to taste
- a cupful of water
- 5 curry leaves
- 1/2 tsp of mustard seeds
- 1 tsp of urad daal
- 1 dried red chile
- 1 tsp of vegetable oil
In a pan over medium heat, toast the chanan daal and keep moving it until it starts to lightly brown. Remove and let it soak in some cold water for about 20 minutes while you prep the rest of the chutney. Next, toast the coconut until it becomes fragrant, about 5 minutes, and remove into a blender. Toss the ginger and green chile in the dry pan until it becomes soft and fragrant, another 5 minutes. Place in the blender along with the whole sprigs of cilantro.
Drain the chanan daal and put in the blender along with the tamarind paste and a pinch of salt. You can add more tamarind and salt if you prefer it, but start with a little at a time. Add a couple splashes of water to get the ingredients moving and puree. Keep adding a couple splashes of water at a time until it becomes a thick kind of sauce and to your preferred texture. Pour into a dish.
In a pan, heat a teaspoon of vegetable oil over medium high heat. Add the mustard seeds (they’ll pop and jump but don’t worry, they’re supposed to do that). Tear the dried red chile into chunks and add the urad daal. Keep moving them around so the urad daal starts getting toasty.
Lastly add in the curry leaves and toss until all incorporated. As you can see, mine were very toasty but thankfully still yummy. Pour this seasoning over the coconut chutney and enjoy with dosas!
(Recipe adapted from Show Me the Curry, a great South Asian food blog with video tutorials!)