Coconut chutney accompanies many of our favourite meals in the southern part of the Subcontinent, especially snacks like dosa (south Indian crepes) and idli (steamed disk-like breads) (see Recipes). It?s an easy way to bring flavour and freshness to the table, with a little chile heat and a good balance of tart and sweet. It can be thick with coconut or else very liquid, depending on the cook?s preference.
Traditionally coconut chutney, like many other south Indian dishes, is flavoured with a little dal that is dry-roasted in a skillet. (You can use urad or toover dal: Urad dal is pale grey and toovar dal is dark golden; both can be found in South Asian grocery stores). The toasted dal It gives a pleasant toasted flavour, a mellow nuttiness, and also a little crunch. You can omit it, or grind it in a spice grinder, or leave it whole and crunchy, as you please.
Serve as a dipping sauce or condiment to accompany dosa or idli or flavoured rice.
Yield: Makes about 1 ½ cups (350 millilitres); serves six to eight.
ingredients
Coconut Chutney
tempering:
directions
Blend the tamarind pulp into the hot water and let stand for several minutes to soften. Place a small sieve over a bowl and press the tamarind mixture through it. Discard the pulp. Place the tamarind liquid in a blender with the grated coconut, ginger, green chiles, and salt and blend until well mixed. Transfer to a bowl and set aside.
Place a small skillet over medium-high heat and add 1 tablespoon / 15 millilitres oil. When the oil is hot, add the mustard seeds, dal if using, and curry leaves, and stir-fry for 1 to 2 minutes, until the seeds have popped and the dal is toasted. Immediately pour the oil onto the coconut mixture and stir thoroughly. Serve at once.