Small Bowl of Coconut Chutney
(click to enlarge)

Coconut Chutney


India   -   Nariyal Chutney
Makes:
Effort:
Sched:
DoAhead:  		 1 cup
**
25 min
Yes		 This light, fluffy Chutneys is a favorite served with Idli in South India. It is also served with other items, particularly deep fried snacks. Very tasty, not too hot.

3-1/2
2
1
1/4
1/2
1/4
1/4
-------
1
1
1/4
1/8
7
1/16
oz
T

in
t
t
c
---
t

t
t
t

Coconut, fresh (1)  
Chana Dal (2)
Chili, Green (3)
Ginger root
Cumin Seed
Salt
Water
-- Tempering
Oil
Red Cili, dry
Mustard seed (4)
Urad Dal (5)
Curry Leaves (6)
Asafoetida (7)
Make   -   (25 min)
  1. Cut COCONUT into moderate pieces and place in your Mixie or Blender. Grind fairly fine. You should have about 3/4 cup.
  2. In a dry pan, toast Chana Dal stirring until medium golden. Add to the Coconut.
  3. Cap SERRANO and toss in with the Coconut. This Chutney will be satisfyingly sharp by Southern California standards. Use half if you want an unusually mild chutney - or use two chilis if you want it scorching.
  4. Slice GINGER very thin, cut the slices into threads, and chop fine. Add to the Coconut.
  5. Add Cumin seed and Water to the Coconut.
  6. Blend until you have a nice smooth paste, adding a little more water if you need to.
  7. Tempering: Break up Red Chili a bit. Heat Oil and stir in Mustard Seeds. When they start popping, stir in Chili, Urad Dal and Curry Leaves. Carful, the Curry Leaves will snap and spit for a few seconds. When Dal is showing some color, take off the heat and stir in pinch of Asafoetida.
  8. The Tempering can serve as an attractive garnish, or it can be just stirred in right from the start.
  9. Refrigerated in a sealed jar, this chutney will keep for a few days.
NOTES:

  1. Coconut:

      You want meat from a Brown Coconut. It can be fresh or frozen. If frozen, you may be able to get it already ground, if so, use about 3/4 cup.

  2. Chana Dal:

      [Split Bengal Gram]   This is split and peeled Bengal Chickpeas, available in any market serving an Indian community, as it is a major item in the region. For details see our Chickpeas Bengal / Desi Type page.

  3. Green Chili

      In India, this might be a Jawala Chili, quite hot. That type of chili is hard to find in North America, so here we use a Serrano, similarly hot. For me, one Serrano is perfect, but some folks from the Frozen North may disagree. For details see our Indian Chilis page.

  4. Mustard Seeds

      In India, black mustard seeds are always used (except brown in Bengal), but the yellow ones will work if you don't have black.

  5. Urad Dal:

      [Black Gram Dal, White Lentils]   This is peeled and split Urad beans. Its role in this recipe is to promote fermentation. It is used in a great many Indian recipes so is widely available in Indian markets, or on-line. Use very fresh Urad, it should be pure white, not yellowish. For details see our Urad Beans page.
  6. Curry Leaves   These fresh leaves are necessary for the true flavor of southern India, and are now reasonably available in Indian markets, at least here in California. Dried ones aren't of much use. If you don't have them you will have to leave them out - there is no acceptable substitute. Use caution with how many you use, because some people don't like the resinous taste. For details see our Curry Leaves page.

  7. Asafoetida - Hing:

      This is the resin of a giant fennel plant, used in India by sects forbidden to eat onions or garlic.   Caution: there are two forms: Pure Hing (asafoetida beads or ground) and the more common "Hing Powder". The "powder" is heavily cut with rice flour. The amount given here is for pure asafoetida. Use about 3 times as much if what you have is the "powder" form, and stir into temperings at the last moment. For details see our Asafoetida page.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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