Coconut chutney

Louis Hansel @shotsoflouis

Coconut chutney is a ubiquitous, non-negotiable part of a proper South Indian breakfast. The rich, unctuous coconut is the perfect foil for the often heavily spiced stews and accompaniments. Consider adding in cilantro for a vibrant green color and a fresher flavor.

Ingredients

• 1/2 c fresh or frozen grated coconut
• 1 Serrano chili, minced
• 1 inch ginger, minced
• 1-2 tsp salt
• Pinch of asafetida 
• 1/2 c - 3/4 c water
• 1 Tbsp coconut oil
• 2 dried red chilies 
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 6-8 curry leaves

Procedure

1. Place coconut, chili, ginger, salt and asafetida into a food processor along with 1/2 c water. Process until a very chunky paste forms. Thin with more water until desired consistency is reached. 
   
   
2. Heat coconut oil in a small pan over medium high heat. Add red chilies, mustard seeds, cumin seeds and curry leaves. Cook until you hear a popping sound. Remove from heat and add to coconut. Mix and serve. 

Yield: 3/4 c