ACK 9.4: Narial chutni
Narial chutni
Coconut chutney
Take care to buy coconuts that are fresh. There should be no cracks in the shells, and they should be heavy with milk. The coconut milk should smell pleasant and taste sweet. If it smells oily and tastes sour, the coconut will be sour. Coconut chutney goes well with dosas, and can be used as a dip for savories such as doklas, pakoras, and gajar vadas.
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Preparation time: 20 min
1 1/2 cups (200 g) fresh coconut or 1 1/2 cups (100 g) desiccated coconut
1 tablespoon granulated sugar 1 tablespoon grated fresh ginger 1 tablespoon finely chopped fresh coriander leaves 2 or 3 fresh chillies, seeded and minced 3 tablespoon lemon juice 1/2 teaspoon salt Break the coconut and save the coconut milk. Detach the pulp from the shell and pare off the brown skin. Cut the pulp into small pieces and blend them in an electric blender with all the other ingredients. Add enough coconut milk or water to make the mixture smooth. If you don't have a blender, grate the coconut and use a mortar and pestle or a grinding stone to make a smooth mixture. As an alternative to coconut milk or water, you can use 1 1/4 cups (300 ml) yogurt, which gives a creamier texture.
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