Coconut Chutney

Method

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   About Coconut Chutney: Coconut chutney is the essential South Indian condiment served with idli, dosa, vada and uttapam. Fresh grated coconut is ground with green chillies and tempered with mustard seeds and curry leaves. It takes under 10 minutes and transforms any South Indian breakfast.

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   Use fresh coconut: Fresh coconut gives the best flavour by far. Crack open a coconut, remove the white flesh and grate using a coconut grater or vegetable grater. If fresh coconut is unavailable frozen grated coconut (thawed completely) or desiccated coconut soaked in warm water for 10 minutes both work as substitutes.

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   Blend the chutney: In a blender combine 1 cup fresh grated coconut, 2-3 green chillies (adjust to heat preference), 1 inch ginger, 1 tbsp roasted chana dal (fried gram — available at Indian stores, adds body and nutty flavour), a small piece of tamarind or 1 tsp lemon juice, salt and just enough water to blend. Blend to a smooth or slightly coarse paste depending on preference.

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   Adjust consistency: Add water to achieve the desired consistency — thick for spreading, thinner for dipping. Taste and adjust salt, chilli and sourness.

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   Make the tempering: Heat 1.5 tsp oil in a small pan. Add 1 tsp mustard seeds and wait for them to pop — about 30 seconds. Add half tsp urad dal and fry until golden — 30 seconds. Add 1 dried red chilli broken in half and 8-10 fresh curry leaves. They will sizzle dramatically.

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   Pour over chutney: Pour the entire sizzling tempering over the ground coconut chutney. Stir to combine. The tempering infuses the chutney with a beautiful smoky, mustard flavour.

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   Variations: For red coconut chutney add 2-3 dried red chillies instead of green chillies while blending. For coriander coconut chutney add a handful of fresh coriander to the blender. For peanut chutney replace half the coconut with roasted peanuts.

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   Storage: Coconut chutney is best eaten fresh on the day it is made. It keeps in the refrigerator for 1 day. If it thickens add a little water and stir before serving.

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   Serving temperature: Serve at room temperature alongside hot idli, dosa or vada. The contrast of cool chutney and hot idli is part of the experience.

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    Tip for beginners: If you find fresh coconut hard to find a good quality ready-made coconut chutney from an Indian store heated with a fresh tempering poured over it is much better than no chutney at all.