25 Jun 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.