South Indian Coconut Chutney Recipe

South Indian Coconut Chutney Recipe

Ingredients

THE TEMPERING:

• 1 teaspoon safflower or other neutral oil
• 1/2 teaspoon black mustard seeds
• 1 dried red chile or red pepper flakes, to taste
• 6 curry leaves

CHUTNEY:

• 1/2 cup grated fresh coconut, thawed if frozen, or 1/2 cup dried shredded coconut soaked in
• 1/2 cup hot water for 10 minutes
• 1 hot green chile (remove seeds to adjust heat)
• 1 (1/2-inch) knob of ginger, chopped
• 1/3 to 1/2 teaspoon salt
• 1/4 to 1/2 cup water
• 1/4 teaspoon sugar (optional)

Method

1. Tempering: Heat the oil in a small skillet over medium heat
2. When the oil is hot, add the mustard seeds and let them start to pop
3. Carefully add the red chile and curry leaves and cook for a few seconds
4. Remove from the heat
5. Chutney: In a blender, combine the dried coconut shreds with the water they were soaked in, or fresh coconut
6. Add the chile, ginger, salt, 1/4 cup water, and half of the tempering mixture
7. Blend until the chile and ginger are well blended add more water if needed.
8. Blend only until half of the coconut flakes break down, and the chutney still has some texture.
9. Over-blending might result in the coconut flakes becoming coconut butter.
10. Taste and adjust the salt and spices, if needed.
11. Mix in 1/4 teaspoon sugar, if needed.
12. Pour the coconut mixture into a bowl
13. Add the remaining tempering, mixing lightly to combine, and serve
14. The chutney will keep refrigerated for up to 4 days in an airtight container
15. It can also be frozen
16. Let the chutney come to room temperature before serving
17. Variation: Add 1/2 teaspoon split black gram (urad dal) or sesame seeds to the tempering with the mustard seeds in Step 1

Full List of Chutney Recipes
Full List of South Recipes