Chile Garlic Coconut Chutney Indian Recipe

Chile Garlic Coconut Chutney Indian Recipe

Ingredients

• to make it gluten-free, omit the asafetida or use a gluten-free version.
• 1 teaspoon coconut oil or safflower oil
• 3 tablespoons garlic paste or 7 cloves garlic, crushed
• 1 1/2 teaspoons cayenne or use 1 teaspoon cayenne + 1/2 teaspoon paprika for less heat
• 1 cup water, divided
• 1/2 cup dried shredded coconut or fresh grated coconut, thawed if frozen 2 tablespoons sesame seeds
• 1/2 teaspoon salt

THE TEMPERING:

• 1 teaspoon coconut oil or safflower oil
• 1/2 teaspoon black mustard seeds
• 1/4 teaspoon cumin seeds
• good pinch of asafetida (omit to make gluten-free)
• 6 to 8 curry leaves, coarsely chopped

Method

1. Heat oil in a medium skillet over medium heat
2. When the oil is hot, add the garlic and cook until golden and fragrant, about 2 minutes
3. Add the cayenne and stir for a few seconds
4. Add 1/4 cup water, then stir in the coconut flakes, and sesame seeds
5. Remove from the heat
6. Let the mixture sit for 10 minutes to cool down
7. Blend the coconut mixture with 3/4 cup water and 1/2 teaspoon salt
8. Pulse and blend until the water and coconut are well incorporated
9. Do not over blend, as the coconut might become coconut butter
10. Add more water if needed
11. Transfer to a serving bowl
12. Make the tempering: Heat oil in a small skillet over medium heat
13. Keep all the ingredients ready
14. When the oil is hot, add the mustard seeds and cumin seeds and let them start to pop.
15. Add the asafetida and curry leaves and stir to combine.
16. Let the curry leaves crackle and fry, about 30 seconds
17. Remove from the heat and add to the chutney bowl and lightly mix in
18. Serve at room temperature
19. Keep refrigerated in an airtight container for up to 4 days
20. The chutney can also be frozen

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