Coconut Chutney (South Indian)
Coconut Chutney is served as a side dish for a lot of Indian snacks and breakfast items. It can be mild to extra hot depending on the individual preference. This recipe is from South India.
1½ Tbsp channa dal
1 cup finely-grated fresh coconut
6–8 green hot chile peppers
½ tsp tamarind paste
1 Tbsp chopped cilantro
1 tsp ginger paste
Salt to taste
½ tsp oil
½ tsp mustard seed
3-4 curry leaves, chopped
¼ tsp asafoetida
Dry roast the channa dal until browned. Allow it to cool.
Grind the roasated dal, coconut, chiles, tamarind paste, cilantro, ginger paste, and salt in a blender with as little water as possible. For best results the final consistency must be somewhere between a coarse and smooth paste.
For seasoning, heat the oil in a small ladle. Add the mustard seeds to hot oil, and allow them to crackle. When the crackling starts subsiding, add the asafoetida and the curry leaves, and stir for a few seconds.
Add the seasoning mixture to the chutney, and mix well.