Thursday, October 25, 2012

Coconut Chutney

This is a favorite from Mahesh's mom Sukunya, I have made it a couple times -- when I tried using fresh coconut, even with my indian mixee (a super powerful blender/grinder), I ended up with chunky chutney, but we have recently discovered frozen coconut meat (Deep brand is best) and that makes this chutney MUCH easier.



-- 1/2 coconut (using the equivalent amount of frozen coconut meat, defrosted, is much easier!)
-- 1 handful cilantro
-- 1 tablespoon fried gram dal (can use broken bengal gram dal and fry if you don't have fried gram dal)
-- 1 indian green chili
-- 1/4 teaspoon tamarind paste
-- salt to taste (start with 1/2 teaspoon)
-- 1/4 - 1/2 teaspoon whole mustard seeds (optional)
-- two dashes asofetida powder
-- 2 t. urad dal (optional)


1. If you don't have already-fried dal, fry the bengal dal in some oil until it's a little brown, then soak in water 30 mintues

2. Add the dal into the Mixee (indian grinder/blender), with cilantro, chili, and tamarind paste. NOTE: can add mint to this if you want that taste. Grind until completely powdered.

3. Add coconut to mixture with some water and grind until it reaches chutney consistency -- a watery paste.

4. In a small saucepan or tawa, fry mustard seeds in some oil until they pop, add asofetida, and urad dal, and fry until the dal is slightly brown.

5. Add contents of saucepan to the chutney, along with salt, and mix together.


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