Coconut chutney – Harneet Baweja, Gunpowder

SERVES
4
TAKES
20 minutes

120 g fresh coconut, grated
2 tbsp dry roasted chana dal
½ tsp cumin seeds
2 green chillies, roughly chopped
1 large garlic clove, peeled
3–4 tbsp coconut water
3-4 tbsp rapeseed or coconut oil
1 tsp yellow mustard seeds
1 dried red chilli, finely sliced
¾ tsp washed dry urad dal
4 curry leaves (fresh best, dried are fine)
1 pinch asafoetida
Sea salt

RECIPE

1

In a blender, place the grated coconut, roasted chana dal, cumin seeds, green chillies, garlic and coconut water and blend into a smooth paste. Spoon into a bowl and set aside.

2

Place a frying pan over a low heat, add the oil and, when hot, fry the mustard seeds, chilli and urad dal for 1–2 mins. Add the curry leaves and asafoetida and cook for 1 min more, stirring, until the leaves turn crisp.

3

In the bowl, pour the tempering mixture over the blended chutney. Season with salt, to taste, cover and chill in the fridge until ready to serve.

Recipe from Gunpowder The Cookbook
by Harneet Beweja, Devina Seth and Nirmal Save
£25, Kyle Books