Coconut Chutney
Preparation time: about 10 minutes
Makes about 2½ cups
- 1½ cups dessicated coconut
- 1½ cups mild yogurt
- ½ cup cold water
- 1 tablespoon minced fresh ginger
- 2 teaspoons hot green chilies, chopped
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon salt
- 2 tablespoons peanut oil
- 1 teaspoon black mustard seeds
- 1½ teaspoons split urad dal
- 10 or 12 fresh curry leaves
- ¼ teaspoon yellow asafetida powder
Whisk together the coconut, yogurt, water, ginger, chilies, pepper and salt in a bowl. If necessary, add a little more water to form a moist, almost pourable consistency.
Heat the oil in a small pan over moderate heat. When the oil is hot, drop in the mustard seeds, and fry them until they crackle. Add the urad dal, and fry it until it turns golden brown. Drop in the curry leaves - careful – they can crackle violently.
Sprinkle in the asafetida, swirl the pan, and quickly empty the whole pan of fried seasonings into the chutney. Mix well and serve.
