Coconut Chutney
Description

South Indian breakfast staple

Yield
4 Servings
Preparation time
5 minutes
Cooking time
5 minutes
Total time
10 minutes
Ingredients
3⁄4 c Desiccated coconut (Or fresh grated coconut, slightly increase quantity)
1 T Chana dal (dry roasted)
1 t Ginger (finely grated or paste)
1 Green chilli (optional)
1⁄2 c Hot water (not boiling)
1 t Oil (peanut, sunflower, whatever)
1 t White urad dal
1⁄2 t Black mustard seeds
5 Curry leaves
1 Red chilli (optional)
5 dr Lemon juice (or use a dot of tamarind paste)
  Salt (to taste)
Instructions
  1. Grind coconut, chana dal, ginger, green chilli and hot water until smooth. Transfer to serving dish.
  2. Heat oil in small frying pan; add urad dal, mustard seeds, curry leaves, red chilli; fry until mustard seeds pop; pour onto chutney in serving dish.
  3. Stir in lemon juice and salt to taste.
Notes

Chutney can be refrigerated for short periods but will quickly go rancid overnight.

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