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
<ol>
<li>Grind coconut, chana dal, ginger, green chilli and hot water until smooth. Transfer to serving dish.
<li>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.
<li>Stir in lemon juice and salt to taste.
</ol>
Notes
Chutney can be refrigerated for short periods but will quickly go rancid overnight.
