Title: Coconut Chutney
Categories: Chutneys, Indian
Yield: 1 Batch
1 ts Tamarind pulp
1 tb Water; hot
1 1/2 c Fresh or frozen grated
-coconut
1 ts Ginger; grated or mashed to
-a paste
2 Green cayenne or serrano
-chiles; up to 3, roughly
-chopped
1/2 ts Salt
MMMMM-------------------------TEMPERING------------------------------
1 tb Coconut oil or vegetable oil
1 ts Black mustard seeds
2 ts Toovar dal or urad dal;
-coarsely ground (optional)
10 Fresh or frozen curry leaves
Blend the tamarind pulp into the hot water in a small cup and let it
stand for several minutes to soften. Place a small sieve over a bowl
and press the tamarind mixture through it. Discard the pulp.
Place the tamarind liquid in a blender, add the grated coconut,
ginger, green chiles, and salt, and blend well. Transfer to a small
bowl and set aside.
Place a small skillet over medium-high heat and add the oil. When the
oil is hot, add the mustard seeds, dal, if using, and curry leaves
and stir-fry for 1-2 minutes, until the seeds have popped and the dal
is toasted. Immediately pour the oil into the coconut mixture and
stir thoroughly. Serve at once.
Tips:
* Serve as a dipping sauce or condiment to accompany Spicy chickpea
fritters, home-style dosas, or idlis or simply with a rice dish
such as quick tamarind pulao with curry leaves. Also goes well
with deep-fried South Indian snacks called vadas.
* The toasted dal gives a pleasant toasted flavor, a mellow
nuttiness, and also a little crunch. You can grind it in a spice
grinder, or leave it whole and crunchy, or omit it.
Recipe by Mangoes & Curry Leaves by Jeffrey Alford & Naomi Duguid,
2005
