Coconut Chutney Kerala

Ingredients

• - fresh coconut
• - 2 tbsp coconut oil
• - 1 tsp mustard seeds
• - 1 sprig curry leaves
• - Spices as required
• - Salt to taste

Method

1. Prepare coconut: Grate 1.5 cups fresh coconut. Frozen grated coconut can be used — thaw completely.
2. Blend base: Add fresh grated coconut, 3-4 green chillies, 1-inch ginger and salt to a blender. Blend to a smooth paste with a little water.
3. Add yogurt: Add 2 tbsp thick yogurt — this gives Kerala coconut chutney its characteristic slight tang.
4. Blend again: Blend for another 30 seconds until well combined.
5. Adjust consistency: Add water tablespoon by tablespoon until the chutney is smooth and spreadable.
6. Transfer to bowl: Pour into a serving bowl.
7. Make tempering: Heat 2 tbsp coconut oil (essential — not other oil).
8. Add mustard seeds: Add 1 tsp mustard seeds — cover and wait until all seeds have popped.
9. Add aromatics: Add 2 dried red chillies, 2 sprigs fresh curry leaves and a pinch of asafoetida. Fry 20 seconds.
10. Pour tempering: Pour the sizzling hot coconut oil tempering over the chutney. Kerala coconut chutney differs from South Indian style by using coconut oil and yogurt. Serve with appam, puttu or dosa.