KCB 7.8: Fresh Coconut Chutney
Fresh Coconut Chutney
This tasty, cream-textured chutney is not cooked but is prepared by combining all fresh ingredients. Coconut chutney plays an integral part in South Indian cuisine. Serve this chutney to accompany Savoury Wholemeal Pancakes (Dosa) and Mashed Potato Puffs (Alu Vadas).
• PREPARATION TIME: 10 minutes
• YIELD: About 2 1/2 cups (625 ml)
• YIELD: About 2 1/2 cups (625 ml)
• 1 1/2 cups (375 ml) shredded fresh coconut
• 1 1/2 cups (375 ml) yogurt or 1 cup (250 ml) yogurt and 1/2 cup (125 ml) buttermilk
• 1/2 cup (125 ml) cold water
• 1 tablespoon (20 ml) minced fresh ginger
• 2 teaspoons (10 ml) hot green chilies, seeded and minced
• 1/4 teaspoon (1 ml) freshly ground black pepper
• 1/2 teaspoon (2 ml) salt
• 2 tablespoons (40 ml) ghee or light vegetable oil
• 1 teaspoon (5 ml) black mustard seeds
• 1 1/2 teaspoons (7 ml) split urad dal
• 10 or 12 curry leaves, fresh or dried
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 1/2 cups (375 ml) yogurt or 1 cup (250 ml) yogurt and 1/2 cup (125 ml) buttermilk
• 1/2 cup (125 ml) cold water
• 1 tablespoon (20 ml) minced fresh ginger
• 2 teaspoons (10 ml) hot green chilies, seeded and minced
• 1/4 teaspoon (1 ml) freshly ground black pepper
• 1/2 teaspoon (2 ml) salt
• 2 tablespoons (40 ml) ghee or light vegetable oil
• 1 teaspoon (5 ml) black mustard seeds
• 1 1/2 teaspoons (7 ml) split urad dal
• 10 or 12 curry leaves, fresh or dried
• 1/4 teaspoon (1 ml) yellow asafoetida powder
1. Combine the coconut, yogurt, water, fresh ginger, chilies, pepper, and salt in a mixing bowl.
2. Heat the ghee in a small pan over moderately high heat until it is almost smoking. Saute the mustard seeds in the hot ghee until they crackle. Add the urad dal and saute until it turns golden brown. Add the curry leaves and stir until they soften; add the asafoetida and then immediately remove the pan from the heat and mix the spices into the bowl of yogurt and coconut. Serve at room temperature. This chutney can be refrigerated for up to 2 days.
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