Coconut Chutney

Coconut chutney is a ubiquitous, non-negotiable part of a proper South Indian breakfast. The rich, unctuous coconut is the perfect foil for the often heavily spiced stews and accompaniments. Consider adding in cilantro for a vibrant green color and a fresher flavor.

---

INGREDIENTS

• 1/2 c fresh or frozen grated coconut

• 1 Serrano chili, minced

• 1 inch ginger, minced

• 1-2 tsp salt

• Pinch of asafetida 

• 1/2 c - 3/4 c water

• 1 Tbsp coconut oil

• 2 dried red chilies 

• 1/2 tsp mustard seeds

• 1/2 tsp cumin seeds

• 6-8 curry leaves

DIRECTIONS

1. Place coconut, chili, ginger, salt and asafetida into a food processor along with 1/2 c water. Process until a very chunky paste forms. Thin with more water until desired consistency is reached. 

2. Heat coconut oil in a small pan over medium high heat. Add red chilies, mustard seeds, cumin seeds and curry leaves. Cook until you hear a popping sound. Remove from heat and add to coconut. Mix and serve. 

Yield: ~3/4 c

NOTE

• Consider serving with Dosas alongside Tamarind Chutney